Trio of Dips with Toasted Naan

Instructions

Lime Yogurt Dip

1. Put the Patak’s^® Lime Pickle and 1 cup of yogurt in a blender and process until smooth. 
2. Add the mint, coriander and green onion, and blend. 
3. Stir in the remaining ¼ cup of yogurt.

Raita Dip

1. Combine the yogurt, cucumber, cumin and garlic in a medium bowl. 
2. Garnish with coriander.

Mango-coco Dip

1. Purée the Patak’s^® Sweet Mango Chutney in a blender or finely chop it on a cutting board. 
2. Pour it into a saucepan and stir in the coconut cream. 
3. Cook on medium heat until most of the water evaporates.

Naan bread

1. Preheat the oven to 400 °F (205 °C) and line a baking sheet with parchment paper. 
2. Slice naan bread into long triangles. 
3. Lay the pieces on the prepared baking sheet and bake for 10 min. 
4. Serve alongside the dips with Patak’s^® Mango Chutney in little serving dishes for an authentic Indian feast!

Notes

Try these simple additions to store bought dips: 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 Spice Paste. Stir in 1/2 cup (125 ml) finely diced white onion. Cook, stirring frequently, over medium heat until the onion is soft and caramelized. Stir into hummus.