Mediterranean & Middle Eastern Gourmet Dips

Foodservice and Retail

Taramasalata – creamy slightly salty flavoured dip, made from Tarama Paste (Fish Roe) blended with garlic, lemon juice, bread and olive oil.

Greek Eggplant Dip – smooth, simple, uncomplicated eggplant dip.

Hummus – slightly spicy and nutty flavoured chick pea dip.

Tzatziki – refreshing and flavoursome dip of yoghurt and cucumber with a slight bite of garlic. Now made using Barambah Organic Yoghurt.

Turkish Beetroot Dip – blend of roasted beetroot and drained yoghurt to make a fresh and vibrant dip. Now made using Barambah Organic Yoghurt.

Melenzane Dip – fully flavoured blend of eggplant, roasted peppers, feta, fresh herbs and a hint of chilli.

All my dips are made from fresh ingredients;
I do not add any artificial additives or preservatives in my products;
They are made fresh every week;
I use freshly peeled garlic and squeeze my own lemons; I do not and will not use reconstituted lemon juice or crushed garlic as it will affect the flavour of the dips;
I use Greek Olive Oil in all the dips except the Melenzane dip, which requires a Extra Virgin Olive Oil, Canola blend;
The production process is same as if I were making my dips at home, only in larger quantities; I believe this is what makes my dips the quality product that they are.

To enquire about stocking my 200 g retail tubs or accessing our catering sized pails, please give me a call or complete the enquiry form below.

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