I love this Asian twist to the Indian yogurt dip, raita. You can use whole-milk plain yogurt, but if you are watching your waistline, then use low-fat or fat-free plain yogurt or a combination of that and fat-free quark. I have added spicy wasabi, fresh ginger and grated cucumber. I like to serve this dip with veggies such as bell peppers and carrots or rice crackers for a big-flavor guilt-free snack. It is also great as a topper to grilled fish or chicken.
Ginger-Wasabi Raita Dip
Makes 3 cups
1/2 medium cucumber, peeled, seeded, coarsely grated, with the juice squeezed out well (you should have about ¾ cup squeezed cucumber)
1 tablespoon wasabi powder +1 tablespoon water
OR 1-2 tablespoons wasabi paste (depending upon spice level desired)
2 cups plain nonfat yogurt or 1 cup plain nonfat yogurt + 1 cup fat-free quark
1 tablespoon finely minced fresh ginger
3/4 teaspoon kosher salt
3/4 to 1 teaspoon sugar
2 green onions, thinly sliced
1/4 cup chopped fresh cilantro
Garnish: finely diced red peppers
Be sure the liquid from the cucumber is squeezed out well. In a medium bowl, mix wasabi powder and water to make a paste. Mix in yogurt, then squeezed cucumber. Stir in ginger, salt, sugar, green onions and cilantro.Transfer to a serving bowl, sprinkle dip with red peppers for garnish, and surround with dip-ables of your choice.
Chef’s notes:This dip can be made up to one day in advance and refrigerated, but it is best made and served the same day. Copyright 2007, Kathy Casey Food Studios
