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Source of protein and calcium
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
2 tablespoon (medium) of Strained yogurt chili pepper dip (30 g) has 40 calories. That works out to 132 calories per 100 g. It contains 1.3 g of carbs, 2.5 g of protein, 2.6 g of fat and 0.1 g of fiber. Its 0.1 mg of B2 covers 6% of the Daily Value. Its glycemic index is 20 (low), so it raises blood sugar slowly.
Selected: 2 tablespoon (medium) · 30 g
40
KCAL / 30G
Carbs
1.3g
· 0% DV
Protein
2.5g
· 5% DV
Fat
2.6g
· 3% 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 13% · Protein 26% · Fat 61%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 40 kcal | |
| Total fat | 2.6 g | 3% |
| Saturated fat | 1.52 g | 8% |
| Trans fat | 0 g | |
| Sodium | 63 mg | 3% |
| Total carbohydrate | 1.3 g | 0% |
| Fiber | 0.1 g | 0% |
| Protein | 2.5 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 |
|---|---|---|
| 2 tablespoon (medium) | 30 g | 40 kcal |
| 1 tablespoon (small) | 15 g | 20 kcal |
| 3 tablespoon (large) | 45 g | 59 kcal |
| 0.25 cup (quarter) | 60 g | 79 kcal |
| 1 serving (medium) | 75 g | 99 kcal |
| 100 g | 100 g | 132 kcal |
| ½ cup (half) | 120 g | 158 kcal |
| 1 serving (large) | 150 g | 198 kcal |
Calculated from 132 calories per 100 g.
Strained yogurt chili pepper dip is a thick, tangy Turkish-style dip made by mixing strained yogurt with hot pepper. Recipes vary: the pepper may be fresh, dried, or roasted, and garlic or olive oil may be added.
Mix thick strained yogurt with finely chopped or crushed chili pepper, then season to taste. You can use fresh, dried, or roasted pepper; garlic and a drizzle of olive oil are common additions, but neither is essential.
Serve strained yogurt chili pepper dip with warm flatbread, pita, or crisp vegetables. It also works as a cooling, tangy side for grilled meats, kebabs, and roasted vegetables, or as part of a spread of mezze.
Yes, you can make strained yogurt chili pepper dip a few hours ahead and refrigerate it covered. Chilling lets the flavors mingle; stir before serving and add a fresh drizzle of olive oil if you like.
Fresh hot peppers, dried chili flakes, and roasted peppers can all work in strained yogurt chili pepper dip. Use a mild roasted pepper for sweetness and texture, then add a hotter chili gradually to control the heat.
Stir extra plain strained yogurt into strained yogurt chili pepper dip a little at a time to soften the heat. Adding chopped roasted sweet pepper also balances the chili while keeping the dip’s savory character.
Yes, but drain regular yogurt in a lined sieve in the refrigerator until thick before making strained yogurt chili pepper dip. Using it without draining can leave the finished dip runny, especially after it sits.
Strained yogurt chili pepper dip can turn watery if the yogurt is not thick enough or the peppers release liquid. Drain the yogurt well, remove excess liquid from chopped peppers, and mix the dip close to serving time.
Strained yogurt chili pepper dip keeps for about 2–3 days in a covered container in the refrigerator. Use a clean spoon each time, and discard it if you notice mold, an unusual smell, or a change in appearance.
Strained yogurt chili pepper dip gets its defining flavor from chili, while haydari is commonly seasoned with garlic and herbs such as dill. Home recipes vary, so the two dips can share ingredients while tasting distinct.
Vitamins
B2
0.08mg · 6% DV
B12
0.14µg · 6% DV
B5
0.13mg · 3% DV
Vitamin A
22.5µg · 3% DV
Minerals
Iodine
8.4µg · 6% DV
Phosphorus
35mg · 5% DV
Calcium
43mg · 4% DV
Selenium
1.74µg · 3% DV
Sodium
63mg · 3% DV
Potassium ⭐
53mg · 2% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 40 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.
Strained yogurt chili pepper dip brings thick, tangy strained yogurt together with hot pepper in a simple Turkish-style meze. The pepper may be fresh or prepared, so the heat varies from one version to another; some recipes add garlic or a little olive oil. Cool and creamy with a gentle sharpness from the yogurt, it makes an easy dip for bread or crisp vegetables.
In Turkey, it is commonly served chilled alongside grilled meats, kebabs and other small dishes, though it also works with a simple meal at home. Its yogurt base contributes protein and calcium, while the pepper gives it a lively kick without needing a large portion. Adjust the heat to suit your table, and serve it with vegetables or alongside a modest piece of flatbread.
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 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
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
✓ Suitable
Low FODMAP
— Not suitable
SATURATED
1.52g
MONOUNSATURATED
0.68g
POLYUNSATURATED
0.08g
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.