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Protein-rich strained yogurt dip with chili
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
2 tablespoon (medium) of Strained yogurt with chili (60 g) has 71 calories. That works out to 118 calories per 100 g. It contains 2.8 g of carbs, 5.2 g of protein, 4.3 g of fat and 0.2 g of fiber. Its 0.3 µg of B12 covers 12% of the Daily Value. Its glycemic index is 28 (low), so it raises blood sugar slowly.
Selected: 2 tablespoon (medium) · 60 g
71
KCAL / 60G
Carbs
2.8g
· 1% DV
Protein
5.2g
· 10% DV
Fat
4.3g
· 6% DV
Fiber
0.2g
· 1% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 16% · Protein 29% · Fat 55%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 71 kcal | |
| Total fat | 4.3 g | 6% |
| Saturated fat | 2.64 g | 13% |
| Trans fat | 0 g | |
| Sodium | 153 mg | 7% |
| Total carbohydrate | 2.8 g | 1% |
| Fiber | 0.2 g | 1% |
| Protein | 5.2 g | 10% |
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) | 60 g | 71 kcal |
| 1 piece (mini) | 20 g | 24 kcal |
| 1 tablespoon (small) | 30 g | 35 kcal |
| 1 serving (small) | 75 g | 89 kcal |
| 100 g | 100 g | 118 kcal |
| 4 tablespoon (large) | 120 g | 142 kcal |
| 1 serving (large) | 150 g | 177 kcal |
| 1 cup (large) | 240 g | 283 kcal |
Calculated from 118 calories per 100 g.
Strained yogurt with chili is a Turkish-style meze made with thick yogurt and a topping of chili-infused oil. Garlic is a common addition, and the heat varies with the type and amount of chili used.
To make strained yogurt with chili, stir garlic into thick strained yogurt, then spoon over chili warmed briefly in oil. Take the oil off the heat before adding the chili so it releases its flavor without burning.
In Turkish meze menus, atom refers to the dip’s notably hot chili topping. The name does not guarantee a fixed heat level, so recipes range from gently spicy to very fiery.
No. Strained yogurt with chili is defined by its spicy oil topping, while haydari is commonly seasoned with herbs such as dill or mint and may include cheese. Both are Turkish yogurt-based mezes, but their characteristic flavors differ.
Serve strained yogurt with chili with warm flatbread, pita, or raw vegetables for dipping. It also works alongside grilled meats and kebabs, where the cool yogurt contrasts with smoky, savory flavors.
To make strained yogurt with chili less spicy, mix in more plain strained yogurt before serving. You can also use less chili in the oil topping; adding bread or vegetables alongside helps balance each bite.
Yes, you can prepare the yogurt base for strained yogurt with chili ahead of time and keep it covered in the refrigerator. Add the chili oil just before serving for the freshest flavor and a distinct topping.
Keep strained yogurt with chili covered in the refrigerator and use it within a few days. Do not leave it out at room temperature for an extended period, and discard portions that have sat out during a meal.
Dried chili flakes or dried hot peppers work well in strained yogurt with chili because their flavor infuses the warm oil. Choose the variety and amount to suit your preferred heat, and avoid scorching it.
Yes, plain Greek yogurt can stand in for the strained yogurt in strained yogurt with chili because it has a thick texture. If it is looser than expected, drain it briefly so the chili oil stays on top.
Vitamins
B12
0.28µg · 12% DV
B2
0.13mg · 10% DV
Biotin
1.56µg · 5% DV
B5
0.25mg · 5% DV
Minerals
Phosphorus
65mg · 9% DV
Calcium
81mg · 8% DV
Sodium
153mg · 7% DV
Selenium
2.88µg · 5% DV
Potassium ⭐
109mg · 3% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 71 calories in 2 tablespoon (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.
Strained yogurt with chili is a Turkish meze, usually made by seasoning thick strained yogurt with garlic and topping it with butter warmed with chilli flakes or dried hot pepper. The exact balance of heat and richness varies from kitchen to kitchen; “atom” refers to its punchy spice.
Serve it as a dip with bread or pide, alongside grilled meat, or as part of a spread of small dishes. Its cool, tangy yogurt contrasts with the warm, buttery chilli topping. It provides protein and has a substantial texture, so a small serving can go a long way. For a lighter version, use less butter and briefly warm the chilli in a little olive oil instead.
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
2.64g
MONOUNSATURATED
1.14g
POLYUNSATURATED
0.18g
Omega 6:3 ratio 6.5:1
Above the ideal 4:1 (6.5:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.