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Cucumber Raita Dip

Name: Cucumber Raita Dip
Prep time: 10 min
Total time: 10 min
Yield: 8 servings
Cuisine: Greek
Ingredients: 8 oz Plain lowfat Greek yogurt; 0.5 medium English cucumber(s) peeled, seeded, coarsely grated; 2 medium Uncooked scallion(s) chopped (plus extra for garnish); 2 Tbsp Mint leaves fresh, chopped (plus extra for garnish); 1 tsp Fresh lemon juice; 0.75 tsp Kosher salt; 0.5 tsp Ground cumin; 0.5 tsp Ground coriander; 1 pinch Cayenne pepper or to taste

SmartPoints® value per serving

Total Time

10 min

Prep

10 min

Cook

0 min

Serves

Difficulty

Easy

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.

Ingredients

Plain lowfat Greek yogurt

8 oz

English cucumber(s)

½ medium, peeled, seeded, coarsely grated

Uncooked scallion(s)

2 medium, chopped (plus extra for garnish)

Mint leaves

2 Tbsp, fresh, chopped (plus extra for garnish)

Fresh lemon juice

1 tsp

Kosher salt

¾ tsp

Ground cumin

½ tsp

Ground coriander

½ tsp

Cayenne pepper

1 pinch, or to taste

Instructions

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.

Cucumber Raita Dip

Ingredients

Instructions

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