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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 with Pita Chips

What is raita?

Raita, RYE-ta, is a traditional palate-cooling yogurt “salad” to go with spicy Indian curry.

I used to make this light refreshing raita only for Indian curry theme dinners.  And then I discovered how awesome it is with pita chips and veggies. Wow–raita dip!

Click here to PIN Cucumber Basil Yogurt Dip!


ingredients ready to toss for Cucumber Basil Raita Dip

In the beginning and the end this is an East Indian raita of cucumber, fresh basil, and walnuts, spiced with cumin and cayenne.

Paired with toasted pita chips it becomes a popular party dip. With grilled vegetables–it’s the creamy chunky yogurt sauce you were wanting.

How about this dip as a healthful sauce on veggie burgers? Cucumber basil yogurt raita dip is your indispensable side condimentfor Indian curries. like this chard and chickpea curry. For all the possibilities, keep this recipe in your back pocket!

overhead photo of Cucumber Basil Raita Dip

Note: Wallaby plain whole milk Greek yogurt is thick and creamy and makes the most amazing dip.

Make it a fabulous week–get in the kitchen and cook something healthy and delicious!

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**If you make this recipe, please consider leaving a blog post comment. Your comments help other readers learn more about the recipe. I’d also be grateful if you’d give a ✮✮✮✮✮ rating on the recipe card below.

5 from 2 votes
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: 32 servings.
Calories: 16 kcal
  • 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.

Nutrition Facts
Cucumber Basil Raita Dip
Amount Per Serving
Calories 16
% Daily Value*
Sodium 4mg0%
Potassium 35mg1%
Protein 1g2%
Vitamin A 15IU0%
Vitamin C 0.3mg0%
Calcium 17mg2%
Iron 0.1mg1%
* Percent Daily Values are based on a 2000 calorie diet.


  • 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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