Caramelized Leek Dip

15 mins Prep Time
1 hour Cook Time


  • 1 Package of Stonefire Original Naan, warmed and cut into triangles
  • 1 Leek, white and green parts only, chopped
  • 1 Head of Garlic
  • 1 C Green Yogurt
  • 1 C Mayonnaise
  • 2 Scallions, thinly sliced
  • 2 Teaspoons Lemon Juice
  • 1/2 Tsp Worcestershire sauce
  • 1 Pinch of Chili Powder, or Cayenne Pepper
  • Salt and Pepper


  • Roast the garlic and leeks: Preheat the oven to 400 degrees. Prepare the garlic by trimming about ¼ inch off the top of the garlic to expose the cloves.
  • Place the garlic on a large piece of aluminum foil, then drizzle olive oil over the exposed cloves and close the foil into a pouch.
  • Chop the leeks and place onto a baking sheet. Drizzle leeks with olive oil and place the garlic pouch in the center of the baking sheet.
  • Bake for 40 to 50 minutes.
  • Add Greek yogurt, mayonnaise, scallions, lemon juice, Worcestershire sauce, chili powder, cooked leeks, garlic cloves (squeezed from their skins), salt and pepper to a food processor or blender. Purée until smooth.
  • Serve with crispy Spring veggies and fluffy, buttery Stonefire naan! Dip and enjoy!

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