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.<\/p>\n
Ginger-Wasabi Raita Dip 1\/2 medium cucumber, peeled, seeded, coarsely grated, with the juice squeezed out well (you should have about \u00be cup squeezed cucumber) 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.<\/p>\n 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<\/p>\n","protected":false},"excerpt":{"rendered":" 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 […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[11760],"tags":[11803,11857,11805,11859,11866,11828],"class_list":{"0":"post-53","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"hentry","6":"category-dishing-with-kathy-casey-blog","7":"tag-recent","9":"tag-recipes","11":"tag-sides"},"_links":{"self":[{"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=\/wp\/v2\/posts\/53","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=53"}],"version-history":[{"count":0,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=\/wp\/v2\/posts\/53\/revisions"}],"wp:attachment":[{"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=53"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=53"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/dishingwithkathycasey.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=53"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n<\/strong>Makes 3 cups<\/p>\n
\n1 tablespoon wasabi powder +1 tablespoon water\u00a0
\n\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0OR 1-2 tablespoons wasabi paste (depending upon spice level desired)
\n2 cups plain nonfat yogurt or\u00a01 cup plain nonfat yogurt + 1 cup fat-free quark
\n1 tablespoon finely minced fresh ginger
\n3\/4 teaspoon kosher salt
\n3\/4 to 1 teaspoon sugar
\n2 green onions, thinly sliced
\n1\/4\u00a0cup chopped fresh cilantro
\nGarnish: finely diced red peppers<\/p>\n