Pilpel Tzatziki is an irresistibly creamy, garlicky, dill-infused dip, here to teleport you to the Mediterranean with every mouthful.

Our delightful combination of fresh yogurt, cream, and sour cream with cucumber, garlic, extra virgin olive oil and dill will have your taste buds dancing like Zorba.

From Pita’s soulmate to Souvlaki’s BFF and any meze platter’s hero, Pilpel Tzatziki is perfect on a burger, dressing a salad or as a topping on your fave fish. This little versatile flavour bomb will be a fridge staple from the first taste.  

Inspirations

• Spread on freshly cooked crepes
• Bite into a salmon bagel
• Use on any type of bread!

Recipe Idea

Smoked Salmon Brioche Sliders (pictured)
Makes 8 sliders

• 2 x 170g Pilpel Smoked Salmon Dip
• 8 brioche buns
• 1 red onion, sliced
• 2 tbsp baby capers
• 3 sprigs dill

Preheat oven to 160ºC. Place brioche buns on a baking tray and in the oven for 5 minutes to warm through.

Cut each bun in half then top the base of the brioche bun with Pilpel Smoked Salmon Dip. Add sliced onion, capers and dill and top with the brioche bun lid.

As authentic as the Mediterranean Sea is wet, our perfectly blended taramosalata gives you a few clues straight up. The first is its name – with that O (instead of A) harking back to a traditional way of doing things. The second is the wonderfully pink colour. Lastly, we use a unique blend of quality sunflower oil and extra virgin olive oil to create an incomparable light, smooth texture. Dairy free and gluten free, this spreadable standard has a saltier, zestier taste – but once you taste it, you won’t go back!

Recipe Idea

Taramosalata Tater Salad (pictured)
Serves 8-10 as a side

• 24 chat potatoes, boiled, thickly sliced
• 1 cup baby peas, blanched and refreshed
• 6 boiled eggs, quartered
• 2 spring onions, finely sliced
• 90g Pilpel Taramosalata
• 2 tbsp whole egg mayonnaise
• 2 tbsp sour cream
• 1 tbsp milk
• 1 tbsp lemon juice
• Freshly cracked black pepper

Arrange potato slices, peas, eggs and spring onions on a large platter.

Whisk together Pilpel Taramosalata, mayo, sour cream, milk and lemon juice. Season with pepper then drizzle generously over the potato salad. Serve immediately.

Sweet, smooth, and oh-so-creamy, Pilpel Corn Relish is a savoury blend of corn, cream cheese, and spices infused with our house-made relish.

Enjoy this rich, refreshing, and utterly addictive Corn Relish dip and say hello to Pilpel’s creamy side.

Sweet. Smooth. Irresistibly Creamy. Pilpel Corn Relish delivers a slightly spiced cream cheese blend of house-made relish, sweet corn, fresh cream, and spices, creating a dip that’s rich, refreshing, and utterly addictive.

Pilpel French Onion dip combines sweet, caramelised onions and fresh, tangy sour cream with garlic, thyme, and spices to create a smooth, savoury twist on an iconic dip.

Perfect for chips, crackers and veggies.

Say hello to Pilpel’s creamy side.

Vampires are all in vogue right now, and we think even they would struggle to keep their fangs off this tasty number. Where others lack bite, our killer dip delivers a distinctive yet delicate flavour, driving a wooden stake of yumminess through any unsuspecting dish. What else can we say? – it’s the simplicity and purity of it that eclipses the competition. Truly a taste to die for!

Inspirations

• Meatballs + toothpicks + garlic dip = empty appetizer platter!
• The perfect smear campaign for toasted pita bread, Turkish bread, or pizza.
• Sink your teeth into garlic coated prawns, fish or BBQ meat.
• Fold through mashed potatoes for a surprising twist.
• Give seafood pasta a wake up call.

Recipe Idea

Slow Cooked Lamb Shoulder (pictured)
Feeds 6-8
You will need to begin this recipe the day before

• 2kg lamb shoulder, bone in
• 1 x 200g Pilpel Garlic Dip, plus extra, to serve
• 1 cup basil pesto
• 6 sprigs thyme, leaves picked
• 6 cloves garlic, crushed
• 6 anchovy fillets, finely chopped (optional)
• Finely grated zest of 1 lemon
• Juice 1/2 lemon
• ¼ preserved lemon, peel only, very finely chopped
• Salt and pepper

Combine all ingredients, except lamb, in a bowl. Mix well. Spread all over lamb then place into a non-reactive container and refrigerate overnight (min 8 hours) to marinate.

Preheat oven to 220ºC (200ºC fan). Place lamb on a baking rack on top of a baking tray. Roast, uncovered for 30 mins. Drop heat to 120ºC (100ºC fan), cover lamb with foil and roast for a further 7 hours. Remove foil, roast, uncovered for 30 mins.

Serve with extra Pilpel Garlic Dip, as part of a banquet.

Great friends do everything together, but these two buddies appear to have missed the memo about not playing with fire. Luckily for us, the result is the very definition of scrumptiousness – spreadable, dippable, and unstoppable. And you won’t need a microscope to feast your eyes on the char-grilled ingredients – equal parts of flavour, working together in harmony to make beautiful music on your taste buds. Fire up your appetite today!

Inspirations

• Use with bruschetta topped with roasted capsicum and spices for a certain crowd-pleaser.
• Introduce it to its cousins by throwing in with your next mixed greens collection – green beans, snake beans, snow peas, broccoli etc.
• For a delicious layer in your next vegetarian lasagna, look no further.
• Mix through cooked rice, or add to your favourite sushi roll.

Recipe Idea

Bloody Mary Pasta (pictured)
Serves 4

• 1 tbsp olive oil
• 1 stick celery, finely chopped
• ½ brown onion, finely chopped
• 1 x 200g Pilpel Eggplant Capsicum dip
• 700g good-quality passata
• 60ml vodka (optional)
• 2 tbsp Worcestershire sauce
• 1 tbsp Tabasco sauce
• ½ tsp celery salt
• Freshly cracked black pepper
• 500g pasta (we used radiatori but penne would also work well)
• Shaved parmesan, to serve

Heat oil in a large frypan over medium heat. Add onion and celery and gently saute 3-4 mins or until softened but not coloured. Add Pilpel Eggplant Capsicum dip, passata, vodka, Worcestershire, Tabasco and celery salt. Season generously with pepper then reduce heat to low and allow to simmer 8-10 mins.

Cook pasta according to packet instructions, drain and serve with sauce and shaved parmesan.

The food world is full of unlikely love stories. These two met each other across a crowded pantry and it was lunch at first sight. Everyone told them it wouldn’t work, but they were nuts for each other and determined to prove them wrong. Their marriage was a bold yet tasteful affair – bright colour and surprising texture, and they now share a happy home together. They might say ‘love is blind’, but it’s definitely not bland!

Inspirations

• Rise and shine! Say hello to creamy yogurt or spread on toast with cream cheese for breakfast.
• Meat and greet – serve it with red meat for dinner, hamburgers, steaks, cold cuts sandwiches etc.
• Splash colour into potato salad for extra flavour and extra marks for originality.
• Try it out with smoked or well-grilled salmon for a delicious balance of flavours any time of year.