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Healthy yogurt dip with celery and carrot
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
3 tablespoon (medium) of Yogurt with celery and carrot (60 g) has 36 calories. That works out to 60 calories per 100 g. It contains 3.7 g of carbs, 1.7 g of protein, 1.3 g of fat and 0.8 g of fiber. Its 156 µg of Vitamin A covers 17% of the Daily Value. Its glycemic index is 30 (low), so it raises blood sugar slowly.
Selected: 3 tablespoon (medium) · 60 g
36
KCAL / 60G
Carbs
3.7g
· 1% DV
Protein
1.7g
· 3% DV
Fat
1.3g
· 2% DV
Fiber
0.8g
· 3% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 44% · Protein 20% · Fat 36%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 36 kcal | |
| Total fat | 1.3 g | 2% |
| Saturated fat | 0.78 g | 4% |
| Trans fat | 0 g | |
| Sodium | 35 mg | 2% |
| Total carbohydrate | 3.7 g | 1% |
| Fiber | 0.8 g | 3% |
| 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 |
|---|---|---|
| 3 tablespoon (medium) | 60 g | 36 kcal |
| 2 tablespoon (small) | 40 g | 24 kcal |
| 1 piece (medium) | 80 g | 48 kcal |
| 100 g | 100 g | 60 kcal |
| 5 tablespoon (large) | 100 g | 60 kcal |
| 1 serving (large) | 120 g | 72 kcal |
| 1 cup (medium) | 140 g | 84 kcal |
| 1 bottle (large) | 200 g | 120 kcal |
Calculated from 60 calories per 100 g.
Yogurt with celery and carrot is usually made with plain yogurt, grated celeriac (celery root), and carrot; garlic and olive oil are common additions. The vegetables are often sautéed and cooled before being folded into the yogurt.
Yes, Greek yogurt works well in yogurt with celery and carrot and gives the dip a thicker texture. If the mixture feels too dense, loosen it with a small spoonful of water or lemon juice rather than adding more oil.
No, cooking is not essential for yogurt with celery and carrot: grated celeriac can go in raw or be briefly sautéed. Sautéing softens its sharp flavor, while raw celeriac gives the dip a fresher taste and firmer texture.
Cool the sautéed vegetables completely and drain off any liquid before adding them to yogurt with celery and carrot. Thick plain yogurt also helps; watery yogurt or warm vegetables can make the dip loose.
No, freezing is not recommended for yogurt with celery and carrot. Yogurt can separate and turn grainy after thawing, while the grated vegetables release water, so the dip is best made fresh or kept chilled for a short time.
Yogurt with celery and carrot usually keeps for about 2–3 days in a sealed container in the refrigerator. Use a clean utensil when serving, and discard it if its smell or appearance changes.
Yogurt with celery and carrot pairs well with grilled chicken, kebabs, and a spread of other small dishes. It also works as a dip for pita or crisp vegetables, especially when topped with chopped walnuts.
Yes, you can prepare yogurt with celery and carrot ahead of serving. Cook and cool the vegetables first, then mix them with the yogurt and refrigerate; add crunchy toppings such as walnuts just before serving.
You can use finely chopped celery stalks, but yogurt with celery and carrot will have a different, crunchier texture and a milder root-vegetable flavor. Remove any tough strings and chop the stalks very small so they mix evenly.
Yes, yogurt with celery and carrot can be a satisfying snack dip, especially served with bread or raw vegetables. Making it at home from yogurt and freshly prepared vegetables keeps the recipe simple and minimally processed.
Vitamins
Vitamin A
156µg · 17% DV
Vitamin K
10.8µg · 9% DV
B2
0.08mg · 6% DV
B5
0.27mg · 5% DV
Minerals
Phosphorus
39mg · 6% DV
Calcium
54mg · 5% DV
Potassium ⭐
156mg · 5% DV
Iodine
4.8µg · 3% DV
Sodium
35mg · 2% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 36 calories in 3 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.
Yogurt with celery and carrot is a Turkish-style cold meze made by mixing grated celeriac—the celery root—with carrot and yogurt. Garlic is a common addition, though recipes vary, and the vegetables may be used raw or briefly sautéed. The yogurt’s tang balances the celeriac’s earthy, aromatic flavour and the carrot’s gentle sweetness, while the grated vegetables give the dip a little crunch.
In Turkey it is served chilled as part of a meze spread or alongside grilled meats and other home-cooked dishes. It also works as a dip with bread or crisp vegetables. Mostly yogurt and vegetables, it is a relatively light choice, with 60 kcal per 100 g and some fibre. Use thick yogurt for a richer, spoonable dip, or regular yogurt for a lighter texture; chilling it briefly before serving lets the flavours settle.
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
— 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
0.78g
MONOUNSATURATED
0.36g
POLYUNSATURATED
0.06g
Omega 6:3 ratio 2:1
Below the ideal 4:1 — a good omega balance.
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Nutrition data compiled from USDA FoodData Central and scientific sources.