Cucumber Raita Dip
1
Points®
Temps total: 10 min • Préparation: 10 min • Cuisson: 0 min • Portions: 8 • Difficulté: Facile
This tangy, Indian dip gets its richness from Greek yogurt. Serve with baked pita chips and crudité. Or thin the dip with water and drizzle over grilled shrimp.
Ingrédients
Plain lowfat Greek yogurt
8 oz
English cucumber
½ medium, peeled, seeded, coarsely grated
Uncooked scallions
2 medium, chopped (plus extra for garnish)
Peppermint leaves
2 tbsp(s), fresh, chopped (plus extra for garnish)
Fresh lemon juice
1 tsp(s)
Kosher salt
¾ tsp(s)
Ground cumin
½ tsp(s)
Ground coriander
½ tsp(s)
Cayenne pepper
1 pinch(es), or to taste
Instructions
1
In a serving bowl, combine all ingredients; refrigerate for 2 to 3 hours or overnight. Stir well and garnish with additional mint or scallions before serving (optional). Yields about 3 tablespoons per serving.
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