Haydari Recipe

Haydari topped with olive oil, fresh dill and mint leaves served on a black plate and pita bread slices on the side.

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5 from 1 review

A creamy and tasty yogurt dip with feta cheese, dried mint and fresh dill. It is super easy to make. Ready in 5 minutes. Serve it with some crusty bread, chips or raw vegetables.


  • 3 oz (85 g) feta cheese
  • 1 cup Greek yogurt (strained yogurt)
  • 1 clove garlic, mashed
  • 1 teaspoon dried mint
  • 2 tablespoons fresh dill, finely chopped
  • ¼ teaspoon salt (less if your cheese is very salty)
  • 1 tablespoon extra virgin olive oil (plus more for serving)
  • Fresh mint leaves for garnish, optional


  1. In a large bowl, mash the feta cheese with a fork until you get tiny crumbles.
  2. Add in yogurt, mashed garlic, dried mint, chopped fresh dill, salt and olive oil. Stir well to combine.
  3. Transfer into a clean bowl or plate and serve with a drizzle of olive oil and fresh mint leaves.


  • If you find it hard to mash the feta cheese, you can add some yogurt in the bowl and mash them together. Or just put feta cheese and yogurt in a food processor and pulse until it has a creamy texture. Transfer into a bowl and mix in the remaining ingredients.
  • You can use plain yogurt, natural yogurt, Greek yogurt, organic yogurt, full-fat yogurt, low-fat yogurt. Make sure it is unflavored. 
  • If the yogurt you have is not thick enough, strain it at home. Put the yogurt in a muslin, place it in a strainer that fits onto a bowl. Let it sit overnight or at least for 5-6 hours.
  • If you make it ahead of time and store it in the refrigerator, let it sit on the counter for 15-20 minutes before serving.
  • You can store it in an airtight container in the refrigerator for up to 4 days. It might get thicker as it sits in the refrigerator, so bring it to room temperature before serving. Also, you can drizzle extra olive oil when serving too.
  • Freezing is not recommended.