Mediterranean Dips for a successful Barbecue

Check out our Mediterranean Dips to accompany a successful Barbecue and create a real feast.

Average: 4 (4 votes)


Yogurt sauce
1 large fennel root, peeled and cut in pieces
1 onion, chopped
1 orange
1 tsp olive oil
125 gr strained yogurt
1 tsp honey
freshly ground pepper

Spicy tomato sauce
1-2 small hot peppers, deseeded and sliced
1 onion, chopped
1-2 garlic cloves, squashed
6 tomatoes, diced
½ tsp sugar
2 tbsp fresh coriander finely chopped
4 tbsp vinegar
4 tbsp olive oil

Mayonnaise sauce
1 small jar of mayonnaise
125 gr yogurt
1 tbsp mustard
1 handful rocket


For the yogurt sauce:

Grate the rind of the orange and remove only the inner flesh segments. 

Sauté the onion in oil, add the cubed fennel root and sauté for a few more minutes.

Throw in the orange fillets (along with the juice) and simmer for about 7 minutes.

After the mixture cools down, pulp it in a vegetable blender.  Add the yogurt, salt, pepper, honey and grated orange rind.  Finally, add the green parts from the fennel root.

For the spicy tomato sauce:

Combine the tomatoes, peppers, garlic, onion and coriander in a bowl. Transfer to a bowl, add sugar, vinegar and olive oil and mix well. Taste the mixture and if needed add some more salt.

Cover the bowl and let it stand in the fridge for about ½ hour before serving.

For the mayonnaise sauce:

Mix all the ingredients in a bowl until well-combined and the sauce is ready!


If you are using plenty of condiments while you barbecue, use the fennel sauce which is cooling. If you plan plain meat or chicken grilled, use the spicy one to spark the taste. Lamb barbecue is always well balanced with the mayo/yogurt sauce
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