Cucumber Yogurt Dip, Dressing or Condiment2013-12-21
- Yield : 1.5 to 2 cups
- Servings : 12 to 16
- Prep Time : 15m
- Cook Time : 0m
- Ready In : 2:0 h
Cucumber Yogurt Dip, Dressing or Condiment is a spicy Indian Raita or Greek style dip for potato or tortilla chips, fresh vegetables like carrot, celery, cauliflower, broccoli and peppers or sauce to accompany spicy Indian foods, a replacement for tartar sauce, mayonnaise, or salad dressing. This simple recipe has hundreds of uses.
For salad dressing, increase herbs and spices to taste or add additional herds like chives, thyme, lemon grass, etc.
Reduce prep time by mincing the cucumber in a food processor. Pulse 4 or 5 times for 1 to 2 seconds. Scrap bowl and pulse 1 or 2 more times or until cucumber is desired size.
- 2 tablespoons (30 ml) extra virgin olive oil
- 1 tablespoon (15 ml) white wine vinegar
- 1 large clove garlic, pan roasted if desired
- 1/4 teaspoon (1.25 ml) Kosher salt or to taste
- 1/8 teaspoon (0.63 ml) white pepper
- 6 oz. (170 g) unflavored Greek yogurt
- 1/2 cup (120 ml) reduced fat mayonnaise
- 1 slicing, 1/2 English or 1/3 Armenian cucumber, peeled, seeded and minced (about 1.5 cups.350 ml)
- 1/4 teaspoon (1.5 ml) dried dill or 1 tsp (5 ml) fresh dill
- Cayenne pepper to taste
- For Raita
- 1 to 1.5 cups natural or Greek yogurt
- 1/2 to 1 jalapeño or serrano chilli, seeded and minced
- 1/2 teaspoon (2.5 mll) kosher salt
- 1/4 teaspoon (1.25 ml) ground cumin
- 1/2 to 1 cup minced cucumber
Method of Preparation
Mince or smash garlic. Place all ingredients except dill and cucumber in a medium bowl and whisk or mix using a fork until mixture is a uniform emulsion and oil no longer separates. Stir in dill and cucumber. Cover and refrigerate 2 hours or over night to allow flavor to develop.
This information is per serving.
Calories from Fat40
Serving Size:2 Tbsp (30ml)