Turkish Yogurt and Herb Dip (Haydari)

Name: Turkish Yogurt and Herb Dip (Haydari)
Prep time: 15 min
Total time: 15 min
Cuisine: Turkey
Ingredients: 2 cups (480 g) full-fat strained yogurt (süzme yoğurt) or Greek yogurt, chilled; 2 cloves garlic, finely crushed; 1/2 tsp (3 g) fine salt; 3 tbsp (9 g) fresh dill, finely chopped, plus extra to garnish; 1 tsp (1.5 g) dried mint; 1 tbsp (15 ml) extra virgin olive oil; 1 tbsp (15 ml) extra virgin olive oil; A small handful of black olives (optional)

Haydari Say it: high-DAH-ree

By the Passport Plate editors. Published November 7, 2026.

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Haydari is one of the essential cold mezes of the Turkish table, a thick, spoonable dip built on strained yogurt. Crushed garlic, chopped dill and a little dried mint are stirred through it, then the surface is smoothed and glossed with olive oil. The flavour is cool, tangy and herbal with a gentle garlic bite, and the texture dense enough to hold a fork mark. It is served from Istanbul to the Aegean with rakı, grilled meats and breakfast spreads.

Turkish Yogurt and Herb Dip (Haydari)

Haydari

Pronounced high-DAH-ree

Serves: 4
Prep: 15 min
Cook: —
Total: 15 min
Level: Easy

Also nut-free and egg-free.

Allergens: contains milk. Check labels on packaged ingredients.

Ingredients

4 servings

For the dip

2 cups (480 g)480 g (2 cups) full-fat strained yogurt (süzme yoğurt) or Greek yogurt, chilled
2 cloves garlic, finely crushed
1/2 tsp (3 g)3 g (1/2 tsp) fine salt
3 tbsp (9 g)9 g (3 tbsp) fresh dill, finely chopped, plus extra to garnish
1 tsp (1.5 g)1.5 g (1 tsp) dried mint
1 tbsp (15 ml)15 ml (1 tbsp) extra virgin olive oil

To finish

1 tbsp (15 ml)15 ml (1 tbsp) extra virgin olive oil
A small handful of black olives (optional)

Method

If your yogurt is thin or watery, tip it into a cheesecloth-lined sieve set over a bowl, cover and leave in the refrigerator for 2 to 4 hours until it is as thick as sour cream, then discard the whey.
Sprinkle the salt over the crushed garlic and work it into a smooth paste with the flat of a knife or a small mortar and pestle; this tames the raw bite and prevents lumps.
Spoon the thick yogurt into a bowl and stir briskly with a fork or whisk for about a minute, until it is silky and completely lump-free.
Fold in the garlic paste, chopped dill, dried mint and the first tablespoon of olive oil. Taste and adjust the salt — it should be bright and garlicky but not sharp.
Cover and chill for at least 30 minutes so the herbs and garlic perfume the yogurt and the dip firms up slightly.
Spread the haydari into a shallow serving dish and draw a swirl across the surface with the back of a spoon.
Drizzle with the remaining olive oil, scatter a few dill sprigs and the black olives if using, and serve once the oil pools in the grooves.

Regional variants

Some cooks fold in a few tablespoons of crumbled beyaz peynir (or feta) for a firmer, saltier dip, and in modern meyhane kitchens a spoonful of mayonnaise is sometimes added for richness. In summer, fresh mint often replaces the dried.

Cook's notes

Full-fat yogurt is essential — low-fat versions turn watery and sour after chilling.
Crushing the garlic with salt rather than chopping it keeps the dip smooth and stops dark bitter specks appearing overnight.
If the dip will sit for hours, drain the yogurt twice as long; the herbs release moisture as it stands.

Serve with

Warm pide or crusty bread, black olives, sliced cucumber, and a glass of rakı or ayran.

Make ahead and storage

Keeps covered in the refrigerator for up to 2 days; stir well, smooth the surface and refresh the olive oil and dill before serving.

Turkish Yogurt and Herb Dip (Haydari)