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Raita with Crispy Radishes

  • SERVINGS: 1 1/2 CUPS
  • MAKE-AHEAD

Radish roses make a pretty accompaniment to this cucumber-yogurt dip, but flat breads and other vegetables work too.

Plus: More Appetizer Recipes and Tips

  1. 3/4 cup plain whole-milk yogurt
  2. 1/2 cup finely chopped seeded cucumber
  3. 1/4 cup sour cream
  4. 1/4 cup finely shredded mint leaves
  5. 3 tablespoons finely chopped red onion
  6. 1 1/2 teaspoons rice vinegar
  7. 1 teaspoon fresh lime juice
  8. 1 teaspoon finely chopped jalapeño
  9. 1/2 teaspoon minced fresh ginger
  10. 1/2 teaspoon finely grated lime zest
  11. 1/2 teaspoon kosher salt
  12. 24 radishes, stems trimmed
  1. Combine all of the ingredients except the radishes in a medium bowl and refrigerate for up to 3 hours.
  2. Cut a deep X in the root end of each radish. Transfer the radishes to a bowl of ice water and refrigerate until they open up, at least 1 hour. Drain the radishes and serve with the raita.
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