Veggies and Raita Dip

This refreshing dip is a perfect summer snack to accompany your favourite veggies! Filled with cucumber and fresh herbs, this yogurt dip goes well with crackers, veggies, salad, and even pizza! This recipe is a great opportunity to practice all the knife skills you learned this week!!

Yield: 5 servings

 Ingredients:

  • 1 cup dahi yogurt or plain 2% yogurt

  • 1/3 of an English cucumber finely diced, or grated

  • 1/3 cup cilantro loosely packed, then finely chopped

  • 1 tbsp lemon juice

  • 1 green onion, chopped

  • 1/2 tsp salt* (to taste)

  • 1/2 tsp cumin* (optional)

  • Serve with broccoli and cucumber rounds for dipping

*Ingredient not included

Equipment:

  • Cutting board

  • Knife

  • Large bowl

  • Mixing spoon

  • Measuring cups/ spoon

  • Vegetable peeler

Directions:

  1. Wash and dry all veggies and herbs.

  2. With adult supervision, cut 1/3 of an english cucumber or 1 baby cucumber. Dice it into very small pieces or grate it.

  3. In a large bowl, add in the 1 cup of dahi yogurt and add in the diced cucumber.

  4. Finely chop the cilantro and green onion. Add them to the bowl.

  5. Juice 1/2 a lemon, and add in 1 tbsp of juice to the bowl.

  6. Season with salt and cumin. Mix the raita until everything is well combined.

  7. Practice your knife skills by cutting the remaining cucumber into rounds and slicing 2-3 peeled carrots into sticks for dipping.

  8. Refrigerate any left over dip.

Fun Fact: Red, yellow, and orange bell peppers are just green bell peppers that have been left on the vine to ripen longer!