Cacik (Turkish Yoghurt and Cucumber Dip)
Why this recipe works
- Cool, fresh flavour: Cucumber, dill and yoghurt create a clean, tangy dip that balances richer grilled dishes.
- Light but creamy: Greek yoghurt gives body, while a little water loosens it into the spoonable texture typical of cacik.
- Fast no-cook method: The dip comes together quickly, with a short chill helping the garlic and herbs settle into the yoghurt.
Get the most out of this recipe
Ingredient notes
- Drain the cucumber well: Squeezing out the salted cucumber keeps the yoghurt from turning thin or watery.
- Use fresh herbs where possible: Fresh dill gives the cleanest flavour, while fresh mint can be used for a more aromatic variation.
- Choose a good olive oil: Because the oil is used as a finishing drizzle, extra virgin olive oil gives the best flavour.
Timing notes
- Chill before serving: A short chill firms the texture slightly and makes the dip taste fresher.
- Serve cold: Cacik is at its best straight from the fridge, especially with warm flatbreads or grilled food.
Make-ahead tips
- Make ahead: Prepare the dip earlier in the day and keep it covered in the fridge until needed.
- Stir before serving: The yoghurt may loosen slightly as it sits, so give it a thorough stir before adding the final olive oil.
- Best freshly made: It will keep for up to two days, but the flavour and texture are freshest on the day it is prepared.
Serving ideas
- With grilled dishes: Serve alongside grilled meat, fish or vegetables to add a cool, tangy contrast.
- With flatbreads: Spoon into a bowl and serve with warm flatbreads as part of a simple mezze spread.
- Finish simply: A little extra dill and olive oil on top makes the dip look finished without changing its clean flavour.
Equipment you'll need
Ingredients
Instructions
- Coarsely grate the cucumber into a bowl, then stir through the fine sea salt. Leave for 5 minutes, then squeeze out as much liquid as you can with your hands.
- Crush the garlic and add it to a mixing bowl with the Greek yogurt. Whisk in the water until the yoghurt is loose and spoonable.
- Stir in the squeezed cucumber and finely chopped fresh dill. Taste and adjust with a pinch more fine sea salt if needed.
- Spoon into a serving bowl, drizzle over the extra virgin olive oil, and chill for at least 15 minutes. Serve cold as a mezze with grilled dishes or flatbreads.
Recipe notes
Serving suggestions
This recipe pairs well with:
Tips
- For the cleanest flavour, squeeze the cucumber very well so the dip stays thick rather than watery.
- If you prefer a stronger bite, crush the garlic to a paste before mixing it into the yoghurt.
- Cacik is best served well chilled, so pop the serving bowl in the fridge while you prepare the rest of the meal.
Substitutions
- Replace Fresh dill with Fresh mint for a more aromatic, classic variation.
- Replace Extra virgin olive oil with Olive oil for a milder finish.
Storage
- Refrigerate up to 2 days
- Store covered in the fridge and give it a good stir before serving, as it may loosen slightly. Do not freeze, as the yoghurt can split and turn grainy.
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Recipe overview
- Servings: 4 servings
- Total time: 25min (10min active)
- Difficulty: Easy
- Cuisine: Turkish
-
Allergens:
Milk
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