Today’s post is sponsored by Stonefire Authentic Flatbreads. As always, all opinions expressed herein are entirely my own.
Are you gearing up for the big game? I am all set to host a football-watching party at my new house. We are the proud owners of a new 55″ high-definition television in our finished basement. Too bad our sectional hasn’t arrived yet! I doubt anyone wants to gather round the game while sitting on the two bean bags that our only seating.
But if I were to host a that kind of party, I would have such fun planning the food. You could create a whole Game Day menu around my latest foodie find, Stonefire Authentic Flatbreads. I first tried Stonefire naan and pizza crust during the BlogHerFood conference in November where I was amazed to see such dishes as panzanella and even cinnamon sugar breadsticks made with Stonefire flatbreads.
After that, I brought some of the products home and the kids loved them. We found so many ways to eat them! Stonefire naan, which is made with authentic ingredients like fresh buttermilk and ghee and baked in a tandoor oven, makes a fresh and pillowy accompaniment for my favorite Indian and Middle Eastern dishes.
Stonefire bakes its artisan pizza crusts at high heat in a stone oven to give it the look and taste of an authentic Italian pizza crust. Ready to be topped and served right out of the package, Stonefire Pizza crusts make a perfect quick weeknight dinner or snack. It’s so easy to create with Stonefire pizza crusts, my kids can make their own pizzas with little help from me.
But my favorite thing about Stonefire flatbreads is how versatile they are. If you want to get creative with your recipe, these flatbreads are the perfect canvas. Make a pizza, a pita sandwich, a panini, even a tasty dessert.
Take today’s recipe. When I was thinking about what dish I wanted to create using Stonefire‘s products, I polled my family on what kind of food they wanted to eat when watching a big game on television. “Dip,” responded Zuzu. “Just dip.” Hmmm. I guess I had forgotten to mention that I was developing a game-day recipe for flatbread.
But then I thought: why not dip? Wouldn’t Stonefire naan be the perfect vehicle for a delicious dip, especially when baked until crispy in a hot oven? I imagined cutting the naans into perfectly-sized breadsticks, seasoning them and baking until brown and crunchy before dunking them into a creamy dip. That sounds so much better than crackers, doesn’t it?
But what kind of dip? Inspired by how Stonefire is baked in a tandoor oven for the bubbly texture and smoky flavor, I decided to create a tandoori-flavored dip with warm, earthy spices like cumin, coriander, ginger, turmeric and cayenne. To cool down the mouth after all that spice, my dip would have a tangy yogurt base. For color and sweetness: a topping of red and yellow cherry tomatoes seasoned with fresh cilantro.
And my recipe for Stonefire naan breadsticks with Tandoori yogurt dip was born! I think any game day celebration would be lucky to have this Indian-inspired appetizer. And with Greek yogurt as its main ingredient, this Tandoori dip is a lot healthier than most football-watching fare.
Even picky eaters who might turn their noses up at a yogurt and tomato dip (ahem, JR, ahem) can still the enjoy the naan breadsticks, which I simply brushed with olive oil and sprinkled with a little of my homemade Tandoori spice mix before baking in a 400-degree oven until golden and crispy.
Be sure to look at Stonefire’s product locator to determine where to buy naan and pizza crust in your area. I have had good luck sourcing the flatbreads at Wal-Mart and Costco. I feel confident that these products will become favorites at your house as they have in mine. The possibilities for easy meals and snacks made with Stonefire flatbreads are limited only by your imagination.
Ingredients
- 1 tsp each ground cumin, coriander, and ginger
- 1 tsp kosher salt
- 1/2 tsp each paprika, cayenne and turmeric
- 2 cups plain Greek yogurt
- 1 clove garlic, minced
- 1 TB Tandoori spice mix
- Juice and zest of 1/2 lemon
- 1 TB extra virgin olive oil
- 1 pint grape tomatoes, halved
- 1/4 cup chopped fresh cilantro
- 1 tsp extra virgin olive oil
- 1/2 tsp salt
- 4 packages Stonefire Original Naan
- Extra virgin olive oil
- Tandoori spice mix
Instructions
- To make the Tandoori spice, whisk together the spices in a small bowl until well combined. Set aside. (You will have some spice mix left over.)
- In a large bowl, combine the yogurt, garlic, one tablespoon of the Tandoori spice mix, lemon juice and zest, and olive oil. Stir until thoroughly mixed. Refrigerate for one hour to allow the flavors to develop.
- To make the tomato topping, combine the halved grape tomatoes, olive oil and cilantro in a medium bowl and stir to coat the tomatoes with the oil and herbs. Set aside until needed but do not refrigerate.
- Shortly before you are ready to serve the dip, prepare the naan breadsticks. Preheat the oven to 400 and line two baking sheets with parchment paper or foil.
- Brush the naan with extra virgin oil and sprinkle each piece with some of the Tandoori spice mix to taste.
- Slice into strips and arrange in a single layer on the baking sheets.
- Bake 8-10 minutes until browned and crisp.
- To serve, top yogurt dip with tomato mixture and drizzle with a little more olive oil. Arrange breadsticks on a platter and pass with the dip.
What dips will you be serving for the big game this year?
