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A thick, spicy Turkish meze made with strained yogurt and hot pepper tempered in oil.
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 serving (medium) of Spicy atom yogurt dip (60 g) has 91 calories. That works out to 152 calories per 100 g. It contains 3.1 g of carbs, 2.6 g of protein, 7.6 g of fat and 0.3 g of fiber. Its 0.2 µg of B12 covers 9% of the Daily Value. Its glycemic index is 25 (low), so it raises blood sugar slowly.
Selected: 1 serving (medium) · 60 g
91
KCAL / 60G
Carbs
3.1g
· 1% DV
Protein
2.6g
· 5% DV
Fat
7.6g
· 10% DV
Fiber
0.3g
· 1% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 14% · Protein 11% · Fat 75%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 91 kcal | |
| Total fat | 7.6 g | 10% |
| Saturated fat | 2.46 g | 12% |
| Trans fat | 0.06 g | |
| Sodium | 51 mg | 2% |
| Total carbohydrate | 3.1 g | 1% |
| Fiber | 0.3 g | 1% |
| Protein | 2.6 g | 5% |
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) | 60 g | 91 kcal |
| 1 tablespoon (small) | 20 g | 30 kcal |
| 1 piece (small) | 30 g | 46 kcal |
| 2 tablespoon (medium) | 40 g | 61 kcal |
| 1 piece (large) | 80 g | 122 kcal |
| 100 g | 100 g | 152 kcal |
| 1 cup (large) | 240 g | 365 kcal |
Calculated from 152 calories per 100 g.
Spicy atom yogurt dip is a Turkish meze made with thick strained yogurt topped with hot pepper warmed in oil. It is usually served as a cold dip, with the pepper oil added on top for a rich, spicy contrast.
Spread thick strained yogurt in a serving bowl, then pour over hot pepper briefly warmed in oil. Add garlic only if you like it; keep the pepper moving and remove it from the heat before it burns.
The name suggests the dip’s concentrated heat: a modest amount of hot pepper can make the yogurt topping taste intensely spicy. Recipes vary, so the heat level depends on the pepper and how much of the oil is served.
Spicy atom yogurt dip is defined by hot pepper tempered in oil over yogurt. Haydari is typically seasoned with ingredients such as garlic, herbs, and cheese, so it has a different flavor and preparation even though both are Turkish yogurt mezes.
Spicy atom yogurt dip is commonly made with red pepper flakes or dried hot peppers. Warming them briefly in oil releases their flavor into the topping; cooking them too long can make the pepper taste burnt and bitter.
Yes, thick Greek yogurt can stand in for strained yogurt in spicy atom yogurt dip. If yours is noticeably looser, drain it first so the hot pepper oil sits on top instead of thinning the dip.
Spicy atom yogurt dip can range from gently warm to very hot. Its heat comes mainly from the pepper and pepper-infused oil, so start with a small amount of topping and add more to suit your taste.
Serve spicy atom yogurt dip with bread, alongside other mezes, or as a cooling accompaniment to grilled meat. Its creamy yogurt base contrasts especially well with smoky or strongly seasoned dishes.
Yes, you can prepare the yogurt base ahead and refrigerate it covered. For the best contrast and aroma, warm the pepper in oil and spoon it over the dip shortly before serving.
Keep leftover spicy atom yogurt dip covered in the refrigerator and eat it within a few days. The oil may blend into the yogurt and the texture can loosen, so stir it before serving and discard it if it smells or looks spoiled.
Vitamins
B12
0.21µg · 9% DV
B2
0.11mg · 8% DV
Vitamin A
51µg · 6% DV
Vitamin E
0.66mg · 4% DV
Minerals
Phosphorus
63mg · 9% DV
Calcium
75mg · 8% DV
Selenium
2.4µg · 4% DV
Copper
0.04mg · 4% DV
Potassium ⭐
114mg · 3% DV
Sodium
51mg · 2% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 91 calories in 1 serving (medium) (60 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.
Spicy atom yogurt dip is a Turkish meze made with thick strained yogurt topped with hot peppers briefly cooked in oil. The kind of pepper and oil used at home can change both its heat and aroma.
Cool, tangy yogurt balances the warm, savoury pepper topping. In Turkey it is served as part of a spread of small dishes, alongside grilled meats, or with bread; English-speaking diners can serve it the same way as a dip or a cooling side at a barbecue. It has some protein from the yogurt, while the oil makes it fairly rich. For a lighter version, use less oil and adjust the amount of pepper to suit your taste.
Low
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
2.46g
MONOUNSATURATED
3.24g
POLYUNSATURATED
0.84g
Omega 6:3 ratio 14.4:1
Above the ideal 4:1 (14.4:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.