Vegetable Dip (Cucumber Raita) is a fresh Pacific-style dish built around bright ingredients, simple prep, and the kind of light texture that works well as a side or warm-weather meal.
If you enjoy this kind of recipe, you may also want to try our nama salad or kokoda with shrimp.
Ingredients:
- 1 large cucumber, peeled and diced
- 1 cup plain yogurt
- 1 clove garlic, minced
- 1 tablespoon lemon juice
- 2 tablespoons fresh dill, chopped
- 1 teaspoon salt
- 1/4 teaspoon black pepper
Instructions:
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- In a medium bowl, mix together the diced cucumber, yogurt, minced garlic, lemon juice, chopped dill, salt, and black pepper until well combined.
- Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.
- Serve the dip chilled, with your choice of vegetables or chips for dipping.
- Enjoy!
Helpful Tips
- Dress the salad close to serving time when possible.
- Keep the fresh ingredients cut evenly so the dish stays balanced.
- Taste before serving and adjust acidity or seasoning if needed.
FAQ
Can I make this ahead?
You can prep the ingredients ahead, but it is usually best to combine and dress them close to serving time.
Can I adjust the dressing?
Yes. Adjust the acid, sweetness, or seasoning to fit your taste.
Is this best as a side or a main?
It depends on the portion and ingredients, but it works well either way.
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Nutrition Facts (per serving)
| Nutrient | Amount per Serving |
|---|---|
| Calories | 303 kcal |
| Fat | 24.6 g |
| Saturated Fat | 3.8 g |
| Carbohydrates | 31.2 g |
| Protein | 6.1 g |
| Sodium | 1413.7 mg |
| Cholesterol | 2 mg |
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