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Light and Creamy Cucumber Basil Raita Dip

Bits of diced cool cucumber, minced basil, and toasted walnuts swirled into creamy whole milk yogurt–this cucumber basil raita dip is a deliciously healthful appetizer. Scoop a spoonful onto your pita chip and you’ll know exactly what I mean.

Cucumber Basil Raita Dip

For a long time, I made this light and refreshing dip strictly as something to go with spicy (or not) Indian dinners. Raita, RYE-ta, is traditional–a palate-cooling yogurt “salad” meant to go with Indian curry. I’ve changed that narrow-minded idea—and moved on to “Wow, this raita is an awesome chip dip!”

Click here to PIN Cucumber Basil Yogurt Dip!


ingredients ready to toss for Cucumber Basil Raita Dip

In the beginning and the end, that’s what this dip is—an East Indian raita of cucumber, fresh basil, and walnuts, spiced with cumin and cayenne. Hence, raita dip! Yet cucumber basil raita dip swings more than one way. (I discovered Wallaby plain whole milk Greek yogurt this last year which is a most amazing base for this dip.)

Paired with toasted pita chips we have a popular party dip. With grilled vegetables–it’s the creamy chunky yogurt sauce you were wanting. How about this awesome healthful sauce on veggie burgers? And of course, cucumber basil raita dip is your indispensable side condiment with chard and chickpea curry. For all the possibilities, keep this recipe in your back pocket!

overhead photo of Cucumber Basil Raita Dip

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overhead photo of Cucumber Basil Raita Dip
Cucumber Basil Raita Dip
Prep Time
15 mins
Total Time
15 mins

Enjoy immediately, or later. This sauce is still good the next day. Recipe makes almost 4 cups of dip but can easily be cut in half. I make the full batch, then if there is any leftover, I serve it with veggie burgers, or curry and rice, or roasted veggies, depending on my mood.

Course: Appetizer, Sauce
Cuisine: Indian, Vegetarian
Keyword: yogurt, raita, dip, cucumbers
Servings: 4 cups
Author: Letty | Letty's Kitchen
  • 2 cups plain whole milk or Greek yogurt
  • 1/3 cup walnut pieces, lightly toasted
  • 1 large cucumber
  • 1/4 cup chopped fresh basil leaves
  • ¼ teaspoon ground cumin
  • Pinch cayenne pepper
  • Pinch sea salt
  1. Chop the toasted walnuts into 1/4-inch pieces. Peel the cucumber, cut it in half lengthwise and, with a spoon, scrape away the seeds. Cut into 1/4-inch dice.
  2. Stir together the yogurt, walnuts, cucumber, and chopped basil. Season with cumin, cayenne and salt.
  3. Enjoy immediately, or serve later.


  • Is there any substitute for the dairy? Reply · 17 August, 2017

    • Caron,
      Start with the basic cashew cream here–but sub the cukes, basil, walnuts, and spices instead of the curry. Can you eat non-dairy yogurt. I hear there are some tasty ones out there. Link here. Reply · 17 August, 2017

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