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overhead photo of Haydari in a bowl, surrounded by fresh mint and dill


This refreshing creamy Turkish yogurt dip with fresh mint and dill is a delicious Turkish meze recipe, and is also a very tasty sauce for grilled meats and vegetables
5 from 1 vote
Prep Time 5 mins
Cook Time 5 mins
Course Dips | Sauces, mezze
Cuisine Turkish
Servings 4 people
Calories 49 kcal


  • 15g (½ oz) feta cheese
  • 1 clove garlic crushed
  • 250g (1 c) Plain Greek yogurt
  • ¼ teaspoon sea salt
  • 1 teaspoon olive oil
  • 1 teaspoon fresh mint finely chopped (approx 5 leaves)
  • 3 teaspoons fresh dill finely 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 taste
Fresh 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.


Calories: 49kcalCarbohydrates: 2gProtein: 6gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 6mgSodium: 205mgPotassium: 77mgFiber: 1gSugar: 2gVitamin A: 25IUVitamin C: 1mgCalcium: 75mgIron: 1mg
Keyword haydari, Turkish meze, yogurt dip


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