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overhead photo of Cucumber Basil Raita Dip
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5 from 2 votes

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.
Prep Time15 mins
Total Time15 mins
Course: Appetizer, Sauce
Cuisine: Indian, Vegetarian
Keyword: yogurt, raita, dip, cucumbers
Servings: 32 servings.
Calories: 16kcal


  • 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