The Food Corner


by Paul Cormier, Salamanders of Kemptville

Let’s get back to something Cajun with a bit of spiciness but mainly with a taste of veggies. It will remind us of what to expect come spring and summer and in any event, we are blessed by having vegetables available all year round. So how about you treat yourself to Cajun Dip with Naan Bread while watching a movie or a game on TV instead of chips and popcorn. 

Cajun Dip with Naan Bread 


  • 1 X 8 ounce package of cream cheese at room temperature
  • ½ cup of natural unflavoured yoghurt
  • ¼ cup of sour cream (optional) 
  • ¼ cup chili sauce, e.g., Tostitos
  • ¼ cup of chopped green peppers and of chopped green onions
  • 1/cup of chopped cucumber (optional but I like it with yoghurt) 
  • ½ cup of dry sun‑dried tomatoes 
  • 2 garlic cloves, minced; or 2 teaspoons of crushed garlic
  • ½ of a teaspoon of cayenne pepper (to taste) 
  • A dash of Tabasco sauce
  • 4 rounds of Naan bread (or more) cut into triangles 


  • Place the tomatoes in a bowl and pour 1 cup of boiling water over them
  • Let stand for 10 minutes, then drain and chop the tomatoes finely
  • In another bowl, mix the cream cheese, yoghurt, sour cream and chili sauce
  • Add the veggies, tomatoes, garlic, pepper, cayenne pepper and Tabasco sauce
  • Mix thoroughly and refrigerate until ready to serve
  • Place the Naan bread triangles on a cookie sheet and spray with vegetable oil
  • Sprinkle with a spice of your choice, e.g., garlic or onion powder, Cajun blend, etc.
  • Bake in the oven at 350F till the bread turns nicely brown; remove and let cool  

To serve, you simply place the dip where folks can reach it, place the Naan in a bowl or basket lined with paper towel and bring out the beer to accompany. If you are feeling vegetarian, you can also prepare a bowl of dipping veggies, such as cauliflower or broccoli florets, carrot or celery sticks. 

Let me know how you did with it, as always, at 



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