cucumber raita with dill
- 1 medium cucumber, peeled, seeded, and chopped
- 16-ounce tub yogurt, preferably Greek-style
- 2 tablespoons finely chopped fresh dill
- Salt and pepper
In a mixing bowl, combine the cucumber and the yogurt. Stir in the dill. Season with salt and pepper to taste. Serve with crunchy vegetables such as broccoli, cauliflower, carrots, and celery, and with store-bought Indian naan (a doughy flat bread that is perfect for soaking up the creamy yogurt).