This cucumber raita dip with freshly grilled asparagus and corn chips is the perfect semi-healthy treat to sit down to a good Netflix binge with. The tangy dip goes perfectly with the crispy corn chips, and the asparagus is a lovely luxurious touch.
This is the latest in our series of recipes that have just 7 ingredients and are ready in 30 minutes or less.
You can prepare the dip in advance and just grill the asparagus off at the last minute, or even serve them chilled if you want to have everything ready beforehand. You’ll enjoy every single mouthful.
Cucumber Raita Dip: Ingredients
- Greek yoghurt
- Corn tortilla chips
Season the asparagus with salt and pepper and drizzle with a little olive oil. Toss them around so that they are evenly coated.
Peel the cucumber.
Once peeled, cut them into quarters.
Run you knife along the centre to remove the seeds from the middle. You just want to keep the fleshy part.
Dice the cucumber up into even sized small pieces.
Combine the cucumber with the Greek yoghurt and mint, and mix in a bowl until perfectly mixed. Season with a little salt and black pepper.
Add in the finely chopped garlic. This will give the dip that lovely tangy kick!
Add in the freshly squeezed lemon.
Ideally, set aside for about 20 minutes, as the flavours will get stronger over time as they blend together.
Heat up a chargrill pan and cook the asparagus for about 90 seconds on each side. You want them to slightly soften, but to still have a nice bite to them.
Serve the asparagus and the corn chips on a plate.
Spread the dip evenly over the asparagus and corn chips, or even serve the dip up in a bowl for your guests own dunking pleasure.
A satisfying snack!
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