INGREDIENTS

• 1 package Patak’s Garlic and Coriander Naan Bread

Instructions

1. Preheat the oven to 400oF. Slice 2 pieces of Patak’s Garlic and Coriander Naan Bread into long triangles. Lay out the pieces on a parchment paper-lined baking sheet. Bake for 10 minutes. Serve alongside the dips.

INGREDIENTS

• 1 cup (250 ml) thick plain yogurt
• ¼ cup (60 ml) Patak’s Sweet Mango Chutney
• 1 tsp (5 ml) Patak’s Hot Chilli Indian Style Pickle
• ½ English cucumber, grated
• ¼ cup (60 ml) each chopped fresh mint, cilantro and green onion

Instructions

1. In a bowl stir together the yogurt, chutney, chilli, cucumber and fresh herbs and onions.

• To 1 cup (250 ml) prepared roasted red pepper dip add 2 tablespoons (30 ml) chopped fresh cilantro.
• To 1 cup (250 ml) of prepared hummus try this… In a small sauté pan heat 1 tablespoon (15 ml) olive oil and 1 tablespoon (15 ml) Patak’s Madras Curry Paste. Stir in ½ cup (125 ml) finely diced white onion. Cook, stirring frequently, over medium heat until the onion is soft and caramelized. Stir into hummus.