cucumber yogurt dip (raita)

I love to make this yogurt-based Indian dip called raita, which pairs beautifully with tandoori kebabs. At dinnertime the kids literally slurp it right out of the bowl. I’m normally programmed to eat Greek yogurt with a drizzle of honey or sprinkle of granola on top, but yogurt is used in savory cooking all over the world. One taste of this dip/sauce and you’ll understand why. Cool, tart, and creamy, with added crunch from the cucumber, this dip is a lunch box must.

P.S. I bet you’ll be asked for thirds and fourths of this one, so I highly recommend doubling or tripling the recipe!

Makes 1 cup

½ cup plain Greek yogurt

½ cup diced cucumbers (see Tip)

2 teaspoons lemon juice

¼ teaspoon salt

OPTIONAL ACCOMPANIMENTS

pita chips, carrot sticks, tandoori kebabs

1. In a bowl, mix together all the ingredients.

2. Serve chilled with the desired accompaniments.

TIP: I love using Persian cucumbers with the skin on, but you can also use peeled English or hothouse cucumbers.