Cucumber Basil Raita Dip
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.
Servings: 32 servings.
- 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
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.
Stir together the yogurt, walnuts, cucumber, and chopped basil. Season with cumin, cayenne and salt.
Enjoy immediately, or serve later.
Calories: 16kcal | Protein: 1g | Sodium: 4mg | Potassium: 35mg | Vitamin A: 15IU | Vitamin C: 0.3mg | Calcium: 17mg | Iron: 0.1mg