Paneer Pizza Dip with Naan crackers- Indian Italian fusion recipe
Indulge in the ultimate one of a kind party appetizer with my mouthwatering Paneer Pizza Dip recipe served with Naan crackers! This delectable dip captures all the irresistible flavors of a classic pizza in one creamy, cheesy, and utterly crave-worthy concoction with an Indian fusion twist. The sauce has spices and then topped with spiced paneer that crisp up in the oven. Served with naan crackers this dip will leave you going back for more. Whether you're hosting a game day gathering, a casual get-together, or simply satisfying your own cheesy cravings, this Paneer Pizza Dip is guaranteed to steal the spotlight. Get ready to dive into layers of gooey mozzarella, zesty tomato sauce, savory veggies and spiced paneer, and a medley of aromatic Italian and Indian flavors. Follow my easy step-by-step instructions to whip up this crowd-pleasing sensation that's destined to be the star of any occasion and festival. Say goodbye to ordinary appetizers and say hello to a slice of dip-licious heaven!
Happy Cooking!
Servings: 8-10 servings
Prep Time: 10-15 mins
Cooking Time: 30-40 mins
Baking time: 30-40 mins
Total Time: 1.5 hours
Ingredients:
Pizza dip:
6 oz cream cheese; softened
2-3 oz mozzarella shredded
1/2 cup white onions chopped
6-8 garlic sliced
1/3 cup capsicum chopped
1 large tomato chopped
3/4 cup tomato paste
1.5 tbsp mixed Italian herbs; chili flakes, oregano, basil, parsley
1 tsp Salt as per taste
1/4 tsp Pepper
1/2 tsp Sugar
1 tsp red chili powder
1/2 tsp turmeric powder
1/2 tsp garam masala
1/2 coriander powder
1/2 tsp cumin powder
1/8 tsp ajwain powder
1 tbsp oil
1-1.5 cup water
To top with:
1/2-1 jalapeño sliced
1/4 cup capsicum sliced
1/3 cup red onion sliced
3-4 oz mozzarella cheese; I used fresh
1/4 cup corn; optional
Paneer:
5-6 oz paneer cut into small cubes
1 tsp red chili powder
1/2 tsp turmeric powder
1/2 tsp garam masala
1/2 coriander powder
1/2 tsp cumin powder
1/4 tsp salt
To serve with:
3-5 naans cut into small pieces or naan crackers; you can use any naan you like, I like butter or garlic chili
Directions:
In a bowl add the paneer cubes and the spices for paneer and toss till it’s coated well. Keep it aside.
In a pan on low-medium heat add oil.
Once warm add garlic and onions and cook. Cook the onions for 4-6 mins stirring in between. They should start browning.
Once browned add the chopped tomatoes and cook for 5-6 minutes stirring in between till they break down.
Add tomato paste once the tomatoes are broken down. Cook it for 4-5 minutes till well cooked.
Add salt, pepper, sugar all the spices- Italian and Indian and cook. Add the chopped bell peppers. Cook it for 2-3 mins.
Add about 1 cup of water and stir it well. Once it’s combined cook for 10-12 minutes on low heat stirring frequently. Let it come to a simmer and thicken slightly. If it thickens too much, add more water and cook.
Let it cool slightly and Preheat the oven to 380F.
Once the sauce is cooled in a bowl add cream cheese and about 2/3rd of the sauce. Mix together till almost combines. Add shredded mozzarella cheese and mix. Taste now and add more salt and spice if you need.
Layer it as the base in an oven-safe pan. I used a 10 inch skillet. Top it with the remaining pizza sauce.
Top the sauce with fresh mozzarella cheese and then all the veggie toppings as you like.
Distribute the paneer cubes evenly over the veggies.
Bake at 380F for 30-40 mins it’s bubbly. Broil for 3-5 minutes and its ready!
While the dip is baking cut the naan into small pieces and brush it with butter. Bake for the last 6-8 mins in the oven, till you get the naan as crispy as you like.
Serve the hot dip with the naan crackers and enjoy!
Notes/Tips:
When you add the pizza sauce to the cream cheese be sure to taste it as you may need more salt and chili.
You can make the dip from before. Just bake just before serving.
You could serve with plain crackers but i recommedn the naan crackers.
Make sure every bite gets paneer in it.
You would rather use a wider pan than a deep pan.