Trio of Dips with Toasted Naan

HEAT LEVEL
PREP TIME

25 min

Do you love entertaining, but find you’re always serving the same appetizers? Try this: start with plain yogurt as a base for a wide variety of delectable dips and add your favorite Patak’s® chutneys or pickles for a burst of flavor. You can even use them to personalize store-bought dips!

Ingredients

Lime Yogurt Dip

  • 1 ¼ cup thick plain yogurt, divided
  • 1 tbsp Patak’s® Lime Pickle
  • ¼ cup fresh mint, chopped
  • ¼ cup fresh cilantro, chopped
  • ¼ cup green onion, chopped

Raita Dip

  • ½ cup plain yogurt
  • ½ cup cucumber, finely chopped
  • 1 clove garlic, minced
  • ¼ tsp ground cumin
  • 2 tbsp fresh cilantro, chopped (garnish)

Mango-coco Dip

  • ½ cup Patak’s® Sweet Mango Chutney
  • 3 tbsp coconut cream

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, cilantro 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 cilantro.

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 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!