Cucumber and mint raita dip

Cooling cucumber, creamy yoghurt and fragrant fresh mint – this dip is brilliant for spring and summer entertaining.


  • ½ cucumber
  • 250g/9oz natural yoghurt
  • Large bunch mint, finely chopped


  1. Peel the cucumber and halve lengthways. Scoop out the seeds with a teaspoon and then grate.  Place the grated cucumber into a clean tea towel and squeeze out any excess water before placing in a bowl.
  2. Add the yoghurt, mint and a good pinch of seasoning. Mix well to combine.
  3. Serve with our Crispbread Bites.



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