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Refreshing yogurt-based meze with dill. Source of protein and calcium.
In season: Spring · Summer · Autumn
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
100 g of Dill Meze has 85 calories. It contains 6.2 g of carbs, 3.5 g of protein, 4.5 g of fat and 1.2 g of fiber. Its 0.4 µg of B12 covers 16% of the Daily Value. Its glycemic index is 35 (low), so it raises blood sugar slowly.
Selected: 100 g
85
KCAL / 100G
Carbs
6.2g
· 2% DV
Protein
3.5g
· 7% DV
Fat
4.5g
· 6% DV
Fiber
1.2g
· 4% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 31% · Protein 18% · Fat 51%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 85 kcal | |
| Total fat | 4.5 g | 6% |
| Saturated fat | 2.7 g | 14% |
| Trans fat | 0.01 g | |
| Sodium | 120 mg | 5% |
| Total carbohydrate | 6.2 g | 2% |
| Fiber | 1.2 g | 4% |
| Protein | 3.5 g | 7% |
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 serving (medium) | 100 g | 85 kcal |
| 2 tablespoon (medium) | 30 g | 26 kcal |
| 1 piece (small) | 50 g | 43 kcal |
| 1 serving (small) | 60 g | 51 kcal |
| 100 g | 100 g | 85 kcal |
| 1 piece (large) | 120 g | 102 kcal |
| 1 serving (large) | 150 g | 128 kcal |
| 1 cup (large) | 180 g | 153 kcal |
| 1 pack (jumbo) | 200 g | 170 kcal |
Calculated from 85 calories per 100 g.
Dill Meze is a chilled yogurt-based meze in which fresh dill gives the mixture its characteristic flavor. Recipes may include garlic or other additions, so the exact taste and texture vary from one kitchen to another.
Dill Meze is made by stirring chopped fresh dill into yogurt. Mix the yogurt until smooth, add the dill and any optional garlic, then chill it before serving so the flavors can come together.
Dill Meze is served cold alongside grilled meat, fish, or vegetables, and works as a dip with bread. It also fits on a meze platter with other chilled dips and small dishes.
Dill Meze puts dill at the center of the flavor, while haydari is commonly thicker and more strongly defined by strained yogurt and garlic. Recipes overlap, but Dill Meze is not simply another name for haydari.
Yes, Dill Meze can be made ahead and kept covered in the refrigerator until serving. The dill flavor becomes more pronounced as it sits, so add a little fresh dill on top just before serving if you want a brighter finish.
Use thick yogurt and dry the dill thoroughly before mixing to help keep Dill Meze from becoming watery. If you add cucumber or another watery ingredient, drain or squeeze out its liquid first.
No, freezing Dill Meze is usually a poor choice because yogurt can separate and turn grainy when thawed. Make it fresh or refrigerate it instead to preserve its creamy texture.
Yes, Greek yogurt works well in Dill Meze and gives it a thicker, tangier texture. If the mixture feels too dense, stir in a little plain yogurt until it reaches a consistency that is easy to dip or spoon.
Garlic is a common addition to Dill Meze, and some versions include cucumber or other fresh herbs. Add extras sparingly and drain watery ingredients first so they do not overwhelm the dill or loosen the yogurt.
Dill Meze can be a satisfying side dish, with yogurt contributing protein and calcium. Its overall nutritional profile changes with the yogurt and added ingredients, so it works best as one part of a varied meal rather than a complete meal on its own.
Vitamins
B12
0.38µg · 16% DV
Vitamin K
14µg · 12% DV
B2
0.13mg · 10% DV
B5
0.36mg · 7% DV
Minerals
Calcium
110mg · 11% DV
Phosphorus
72mg · 10% DV
Selenium
3.2µg · 6% DV
Iodine
8µg · 5% DV
Sodium
120mg · 5% DV
Potassium ⭐
170mg · 5% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 85 calories in 100 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.
Dill Meze is a cool Turkish yogurt-based dip, usually mixed with chopped fresh dill and often garlic. It belongs to the broad tradition of meze—small dishes shared at the table—and home versions vary in thickness and seasoning.
Its tangy, creamy base and fragrant dill make it a natural partner for grilled vegetables or meat, bread, and other mezze. In Turkey it is commonly served chilled as part of a shared spread; elsewhere, it also works as a dip or a simple side. Yogurt gives it some protein and calcium, though it is generally an accompaniment rather than a complete meal. For a lighter version, choose a less rich yogurt and use oil sparingly.
Medium
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 3
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
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
2.7g
MONOUNSATURATED
1.1g
POLYUNSATURATED
0.18g
Omega 6:3 ratio 3:1
Below the ideal 4:1 — a good omega balance.
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Nutrition data compiled from USDA FoodData Central and scientific sources.