Ingredients of Cucumber Raita Dip
8 oz plain low fat Greek yogurt
1/2 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
3/4 tsp kosher salt
1/2 tsp ground cumin
1/2 tsp ground coriander
1 pinch cayenne pepper, or to taste
Instructions of Cucumber Raita Dip
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.