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Yogurt-based garlicky herb dip/sauce
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
2 tablespoon (medium) of Haydari sauce (30 g) has 50 calories. That works out to 165 calories per 100 g. It contains 1.4 g of carbs, 1.7 g of protein, 4 g of fat and 0.1 g of fiber. Its 5.4 µg of Vitamin K covers 5% of the Daily Value. Its glycemic index is 15 (low), so it raises blood sugar slowly.
Selected: 2 tablespoon (medium) · 30 g
50
KCAL / 30G
Carbs
1.4g
· 1% DV
Protein
1.7g
· 3% DV
Fat
4g
· 5% DV
Fiber
0.1g
· 0% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 12% · Protein 14% · Fat 74%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 50 kcal | |
| Total fat | 4 g | 5% |
| Saturated fat | 2.04 g | 10% |
| Trans fat | 0.06 g | |
| Sodium | 126 mg | 5% |
| Total carbohydrate | 1.4 g | 1% |
| Fiber | 0.1 g | 0% |
| Protein | 1.7 g | 3% |
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 |
|---|---|---|
| 2 tablespoon (medium) | 30 g | 50 kcal |
| 1 tablespoon (small) | 15 g | 25 kcal |
| 1 serving (small) | 45 g | 74 kcal |
| 4 tablespoon (large) | 60 g | 99 kcal |
| 0.25 cup (quarter) | 60 g | 99 kcal |
| 1 serving (medium) | 75 g | 124 kcal |
| 100 g | 100 g | 165 kcal |
| 1 serving (large) | 120 g | 198 kcal |
| ½ cup (half) | 120 g | 198 kcal |
| 1 cup (whole) | 240 g | 396 kcal |
Calculated from 165 calories per 100 g.
Haydari sauce is a thick Turkish yogurt dip, usually made with strained yogurt, garlic and herbs such as dill or mint. Some versions include crumbled white cheese, so recipes can vary in richness and tang.
No. Haydari sauce is typically thicker and often includes dill, mint or cheese, while tzatziki usually features grated cucumber and a looser texture. Both are yogurt-based dips, but they have different ingredients and are served in different regional cuisines.
Haydari sauce is served with grilled meat, kebabs, vegetables and other Turkish meze. It also works as a dip for pita or crusty bread, especially alongside spicy or fried dishes.
Stir strained yogurt with crushed garlic and finely chopped dill or mint to make Haydari sauce. Add crumbled white cheese if you like, then chill it before serving so the flavors blend and the dip stays firm.
Usually, Haydari sauce does not contain cucumber; strained yogurt, garlic and herbs are more typical. Adding grated cucumber makes it closer to tzatziki, and squeezing out the cucumber’s liquid helps keep the sauce thick.
Yes, Haydari sauce can coat chicken or vegetables before grilling, but its yogurt base and herbs make it more commonly served as a dip. Scrape off excess sauce before cooking so it does not burn on the grill.
To thicken runny Haydari sauce, mix in more strained yogurt or strain the mixture through a clean cloth in the refrigerator. Avoid adding watery ingredients, and drain grated cucumber thoroughly if your recipe includes it.
Keep Haydari sauce covered in the refrigerator and eat it within a few days. Use a clean spoon each time, and discard it if it has been left at room temperature for an extended period.
Freezing Haydari sauce is not recommended because yogurt can separate when thawed, leaving the dip grainy or watery. Make it fresh or refrigerate it and use it within a few days for the best texture.
Haydari sauce is usually not spicy; its main flavors come from tangy yogurt, garlic and herbs. Some recipes add pul biber or other chili, so the heat depends on the version or garnish.
Vitamins
Vitamin K
5.4µg · 5% DV
B12
0.11µg · 5% DV
B2
0.05mg · 4% DV
Vitamin A
28.5µg · 3% DV
Minerals
Sodium
126mg · 5% DV
Phosphorus
33mg · 5% DV
Calcium
41mg · 4% DV
Iodine
3µg · 2% DV
Potassium ⭐
54mg · 2% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 50 calories in 2 tablespoon (medium) (30 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.
Haydari sauce is a Turkish meze dip made with thick yogurt, garlic and herbs such as dill or mint. Some versions include white cheese, which gives the dip a denser texture and a saltier, tangier flavour.
It is usually served chilled as part of a spread of small dishes, with bread for scooping or alongside grilled foods and fresh vegetables. Outside Turkey, it fits naturally on a mezze table or as a savoury dip for sharing. Its creamy character comes with a notable amount of fat, while its carbohydrate content is relatively low. For a lighter version, use thick lower-fat yogurt and go easy on the cheese; chopped vegetables make an easy pairing.
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.
Low
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
2.04g
MONOUNSATURATED
0.96g
POLYUNSATURATED
0.21g
Omega 6:3 ratio 8.5:1
Above the ideal 4:1 (8.5:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.