Cucumber Raita Dip Recipe

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.