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Author Notes: One of my Indian graduate students showed me how to make raita about 20 years ago. Since I have experimented with many variations especially switching the herbs. I love the addition of fresh mint more than any herb. Today, I also spiked half of the dip with a splash of Hendrick's gin to experiment with a gimlet version. This idea was inspired by a visit to Lamberts in downtown Austin by their wonderful cucumber gimlet. What a happy addition this turned out to be. —Sagegreen
- 1 cup thinly shaved and finely chopped English cucumber
- 1/4 cup finely chopped fresh mint leaves
- 1/4 cup finely chopped fresh cilantro
- 1 ounce minced fresh jalapeno pepper (no seeds)
- 1 ounce finely sliced scallion greens
- 1/2 teaspoon Himalayan or sea salt, to taste
- 2 teaspoons ground cumin
- zest of key lime or half regular lime
- 1 cup Greek or Persian yogurt, fage
- tiny splash of Hendrick's gin, optional
- sprinkle of aleppo pepper, optional
- sprig of fresh mint for garnish
- Drain away any excess liquid from the shaved cucumber. Muddle together the thinly shaved and chopped cucumber with the chopped mint and cilantro leaves. Drain most of the cucumber juice away (save it for a drink), but you can use a little here for flavor. Add the minced jalapeno, salt, cumin, and lime zest. Muddle these ingredients together and then let them sit for a few minutes.
- Stir in the yogurt; make sure the yogurt is thick. Leave any of its liquid out of this recipe. Taste and adjust the seasoning, especially the salt and cumin. Add the optional gin or aleppo pepper for a surprise finish. You want this to remain thick enough for dipping, so don't add too much gin. Garnish with fresh mint. Serve in small dipping bowls with tortilla or pita chips, crusty bread, or even crudités.
- This recipe was entered in the contest for Your Best Dip
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