I recently visited a Turkish restaurant with a friend and fell in love with this dip. I did a little research and then over Memorial Day weekend I made this version and it was a huge hit! I served it with pita chips and cucumber and both where really good. I did use low fat Greek yogurt, which works, but to have that really thick creamy dip you need to use the full fat like the notes recommend.
Haydari (Turkish Yogurt Dip)
(Adapted from Gimme That Flavor)
¼ cup Feta Cheese (40g) Full Fat
2 cups Greek Yogurt (500g) Full Fat
2 Cloves Garlic Finely Grated
¼ cup Fresh Mint Leaves Finely Chopped
¼ cup Fresh Dill Finely Chopped
½ teaspoon Sea Salt
1 Tablespoon Olive Oil Extra Virgin, For Drizzling
Place the feta cheese into a mixing bowl and use a fork to mash it.
Add Greek yogurt, crushed garlic, fresh chopped mint, fresh chopped dill and sea salt and mix to combine well.
Cover and refrigerate until you’re ready to serve.
Serve topped with a drizzle of olive oil and a sprinkle of crumbled feta cheese and fresh chopped dill on top, with pita bread on the side for dipping.
Notes
Feta cheese – must be full fat. Don’t choose low fat options for this recipe.
Greek yogurt – the base of this recipe is thick creamy Greek yogurt. You definitely want a full fat, extremely thick and creamy Greek yogurt for the best results.
Olive oil – is drizzled over the top. Extra virgin olive oil is the best tasting option.
Make ahead: You can make haydari ahead of time, as the flavors get even better after chilling for a few hours in the fridge.
Storing: Keep it stored in a covered container in the fridge and consume within 3-4 days. It’s not freezer friendly.
