3teaspoonsfresh dillfinely chopped (1 large stalk)
In a medium bowl mash the feta cheese with a fork.
Add the crushed garlic and mash into the feta.
Mix in the yogurt, salt, olive oil, fresh dill and mint and mix to combine.
Chill until needed.
To serve, drizzle with a little more olive oil and a few sprigs of dill and some mint leaves.
Plain Greek yogurt - traditionally, haydari is made with a thick Turkish yogurt called suzme. You can use labneh if you are able to get it, or you can strain plain yogurt, but I find thick Greek yogurt works really well in this recipe.Fresh dill - a slightly aniseed tasteFresh mint - fresh mint brings a freshness to the Turkish dip, but you can use ?? dried mint if you don't have fresh mint.Feta cheese - traditionally made with Turkish white cheese, feta cheese is a good substitute. Greek feta, made with sheeps milk, and sometimes a little goats milk is the best type to use in this recipe.Garlic - fresh garlic. I use a small clove as we are not massive raw garlic fans, but you can use a large clove if you love garlic.EVOO - use a good olive oil.Salt - use sea salt or kosher salt.