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Yogurt-based, herby, light, probiotic, traditional Turkish meze
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
2 tablespoon (medium) of Yozgat Style Yogurt Dip (40 g) has 34 calories. That works out to 85 calories per 100 g. It contains 2.4 g of carbs, 1.7 g of protein, 1.7 g of fat and 0.3 g of fiber. Its 0.1 mg of B2 covers 7% of the Daily Value. Its glycemic index is 35 (low), so it raises blood sugar slowly.
Selected: 2 tablespoon (medium) · 40 g
34
KCAL / 40G
Carbs
2.4g
· 1% DV
Protein
1.7g
· 3% DV
Fat
1.7g
· 2% 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 30% · Protein 21% · Fat 49%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 34 kcal | |
| Total fat | 1.7 g | 2% |
| Saturated fat | 1.04 g | 5% |
| Trans fat | 0 g | |
| Sodium | 21 mg | 1% |
| Total carbohydrate | 2.4 g | 1% |
| Fiber | 0.3 g | 1% |
| 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) | 40 g | 34 kcal |
| 1 tablespoon (small) | 20 g | 17 kcal |
| 1 piece (medium) | 50 g | 43 kcal |
| 1 serving (medium) | 60 g | 51 kcal |
| 4 tablespoon (large) | 80 g | 68 kcal |
| 100 g | 100 g | 85 kcal |
| 1 serving (large) | 100 g | 85 kcal |
| 1 cup (large) | 120 g | 102 kcal |
Calculated from 85 calories per 100 g.
Yozgat Style Yogurt Dip tastes tangy and creamy, with a fresh herbal flavor. The exact balance varies by recipe, so one version may lean more on the herbs while another includes garlic or seasoning.
No, Yozgat Style Yogurt Dip is generally thicker and served as a dip or meze, while cacık commonly includes cucumber and is looser. Recipes vary, but the dip is usually easy to scoop with bread or vegetables.
Yozgat Style Yogurt Dip is made with chopped herbs, but there is no single fixed mix across every household recipe. Use fresh herbs you enjoy, add them gradually, and taste before adding more so they do not overpower the yogurt.
Yes, Greek yogurt works well in Yozgat Style Yogurt Dip and gives it a thicker, creamier texture. If it feels too dense, stir in a little plain yogurt or water until it is easy to scoop.
To keep Yozgat Style Yogurt Dip thick, start with well-drained yogurt and dry the herbs after washing them. Stir in watery ingredients sparingly, and add salt close to serving time because it can draw moisture from fresh ingredients.
It may contain live yogurt cultures if it is made with yogurt that still has live cultures and is not heated. The dip itself does not guarantee a particular probiotic content, since that depends on the yogurt and how it was made.
Yozgat Style Yogurt Dip pairs well with warm flatbread, raw vegetables, and grilled meat or vegetables. Serve it as part of a Turkish meze spread, or use a small spoonful alongside a richly seasoned main dish.
Yes, you can prepare Yozgat Style Yogurt Dip ahead and keep it covered in the refrigerator. For the freshest flavor and texture, mix in delicate herbs shortly before serving and stir the dip briefly if moisture collects on top.
Garlic is an optional addition to Yozgat Style Yogurt Dip, rather than a requirement in every version. If you use it, start with a small amount; raw garlic can quickly dominate the mild flavor of the yogurt and herbs.
Freezing is not recommended for Yozgat Style Yogurt Dip because yogurt can separate and become grainy after thawing. Make only as much as you can serve fresh, and keep any leftovers chilled rather than freezing them.
Vitamins
B2
0.09mg · 7% DV
B12
0.15µg · 6% DV
B5
0.15mg · 3% DV
Biotin
0.88µg · 3% DV
Minerals
Calcium
58mg · 6% DV
Phosphorus
39mg · 6% DV
Iodine
4.4µg · 3% DV
Selenium
1.52µg · 3% DV
Potassium ⭐
84mg · 2% DV
Sodium
21mg · 1% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 34 calories in 2 tablespoon (medium) (40 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.
Yozgat style yogurt dip takes its cue from Yozgat, a province in central Turkey. It combines yogurt with herbs and seasonings; home-style versions can vary in which herbs are used and how thick the dip is.
Cool, tangy and creamy, it is served as a meze alongside other small dishes, with bread, or as a dip for fresh vegetables. In Turkey, it can also sit comfortably on a breakfast table. At 85 calories per 100 g, it is a relatively light option, though its richness depends on the yogurt used. For a fresh, lighter spread, serve it with cucumber, carrots or sweet pepper rather than fried snacks.
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
1.04g
MONOUNSATURATED
0.44g
POLYUNSATURATED
0.05g
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.