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Cooling yogurt, cucumber, and chili dip
In season: Spring · Summer
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 cup (medium) of Chili cacık (200 g) has 118 calories. That works out to 59 calories per 100 g. It contains 8.8 g of carbs, 7 g of protein, 6 g of fat and 1 g of fiber. Its 0.8 µg of B12 covers 32% of the Daily Value. Its glycemic index is 15 (low), so it raises blood sugar slowly.
Selected: 1 cup (medium) · 200 g
118
KCAL / 200G
Carbs
8.8g
· 3% DV
Protein
7g
· 14% DV
Fat
6g
· 8% DV
Fiber
1g
· 4% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 30% · Protein 24% · Fat 46%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 118 kcal | |
| Total fat | 6 g | 8% |
| Saturated fat | 3.7 g | 19% |
| Trans fat | 0.2 g | |
| Sodium | 370 mg | 16% |
| Total carbohydrate | 8.8 g | 3% |
| Fiber | 1 g | 4% |
| Protein | 7 g | 14% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 cup (medium) | 200 g | 118 kcal |
| 2 tablespoon (small) | 30 g | 18 kcal |
| 4 tablespoon (medium) | 60 g | 35 kcal |
| 100 g | 100 g | 59 kcal |
| 1 cup (small) | 150 g | 89 kcal |
| 1 serving (large) | 250 g | 148 kcal |
| 1 bottle (large) | 300 g | 177 kcal |
| 1 cup (extra large) | 350 g | 207 kcal |
Calculated from 59 calories per 100 g.
Chili cacık is a chilled Turkish yogurt and cucumber dip seasoned with chili flakes. Garlic, salt, and herbs such as mint may also be added, while the chili gives the creamy, cooling mixture a little heat.
To make chili cacık, stir grated or finely chopped cucumber into plain yogurt, then add a little cold water if you want a looser texture. Season with salt and optional garlic, and finish with chili flakes before serving.
Chili cacık is a Turkish yogurt-and-cucumber dish, while tzatziki is its Greek counterpart. Their ingredients and textures overlap, but recipes vary by household; chili cacık specifically includes chili flakes, which are not essential to tzatziki.
Chili cacık is usually mildly spicy, but its heat depends on the chili flakes and how much the cook uses. Add a small amount first, or sprinkle it on top at serving so each person can adjust the heat.
Chili cacık pairs well with grilled meats, kebabs, rice dishes, and roasted vegetables. Serve it as a cold side or dip alongside warm, strongly seasoned food; pita or other fresh bread also works well for scooping.
Plain, unsweetened yogurt works best for chili cacık. Thick Greek-style yogurt makes a dense dip, while regular yogurt gives a looser, more spoonable result; add water gradually if you want to thin it.
Chili cacık often becomes watery because cucumber releases liquid after it is mixed with yogurt. For a thicker dip, squeeze excess moisture from grated cucumber first and add any water to the yogurt gradually.
Chili cacık is best eaten fresh, but it can be kept covered in the refrigerator for a short time. The cucumber will release water as it sits, so stir it before serving and discard it if it has been left out for hours.
Yes, you can make chili cacık ahead and chill it before serving. For fresher texture and clearer chili flavor, prepare the yogurt base in advance but mix in the cucumber and add the chili flakes closer to serving.
Chili cacık can contain garlic, but garlic is optional rather than essential. A little minced or crushed garlic adds a savory bite; leave it out or use less if you want the cucumber and chili to stand out.
Vitamins
B12
0.76µg · 32% DV
B2
0.32mg · 25% DV
B5
0.76mg · 15% DV
Biotin
4.2µg · 14% DV
Minerals
Phosphorus
188mg · 27% DV
Iodine
36µg · 24% DV
Calcium
238mg · 24% DV
Sodium
370mg · 16% DV
Potassium ⭐
314mg · 9% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 118 calories in 1 cup (medium) (200 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Chili cacık is a Turkish variation on cacık, made with yogurt, cucumber and pul biber—Turkish red pepper flakes. Garlic, dried mint and a little water are common additions, and the consistency can range from a thick dip to a pourable chilled soup.
Its cool, tangy yogurt and fresh cucumber are balanced by a gentle warmth from the pepper. In Turkey it is served as a meze or alongside grilled foods and everyday meals, especially in warm weather. At 59 calories per 100 g, it is a relatively light, yogurt-based side with 3.5 g of protein. For a looser, lighter serving, stir in a little cold water; add the chili gradually to suit your preferred heat.
High
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
3.7g
MONOUNSATURATED
1.64g
POLYUNSATURATED
0.24g
Omega 6:3 ratio 2.7:1
Below the ideal 4:1 — a good omega balance.
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Nutrition data compiled from USDA FoodData Central and scientific sources.