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
  • ΒΌ 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.