Prep 20 mins
Cook 0 mins
Years ago I found this recipe, but when i went back to the original source recently, I discovered I'd changed it significantly. It's cool and refreshing, but with a bit of heat, as you choose. I eat this as a side or as an appetizer. I'm not specifying servings because this will depend upon use.
- 1 large cucumber, peeled
- 473.18 ml plain yogurt
- 7.39 ml ground cumin
- 1.23-4.92 ml cayenne
- ground pepper
- Shred the cucumber with a hand grater. Squeeze out extra water with your hands.
- Mix all ingredients together, and refrigerate at least 8 hours to bring out the flavors.
- Mix again before serving. You can use fresh cilantro or parsley as a garnish.
Very very good! A friend and I dipped pita chips into this like a dip! Very good! I love the spicy from the cayenne! I garnished with a teeny bit of mint! Thanks for posting! Made for Veg'N Swap 37!
Made this with just 1 teaspoon of cumin & 1/4 teaspoon of the cayenne, & that worked out just fine! It made a very nice tasting dip for raw vegetables & oven fries! Thanks for sharing the recipe!
I used organic cucumber from our CSA box and this was easy to throw together. Went well with tacos. I skipped the cayenne only because I had made salsa to accompany the tacos. The cayenne would have added much needed color as there isn't much more than lots of pale green happening. Reviewed for Veg Tag/May.