Zesty Dip

Blistered tomatoes, mellow garlic and sherry vinegar make a smoky BBQ dip pot for potatoes, flatbreads, grilled veg and charred meat.

Tamarind, dates and chilli create a dark, glossy BBQ dip for beef skewers, giving sour-sweet depth, gentle heat and proper smoky cling.

Tart green apple, mustard and dill make a cool rib dip with crunch, tang and enough creaminess to balance smoky pork fat.

Quick-pickled red onion, lime and coriander bring crunch, heat and juicy sharpness to skewers, tacos and smoky grilled meats straight from the BBQ.

Grilled lemons, capers and parsley make a sharp BBQ dip for chicken, with smoky citrus, briny bite and enough olive oil to cling beautifully.

Why I Keep Sharp Dips Beside the BBQ When I’m cooking over coals, I want fat, smoke, char and crunch. That’s the good stuff. But too much of it can flatten a plate, especially when …

Cucumber, mint, lemon and Greek yoghurt make a cooling BBQ dip for hot wings, with creamy tang, fresh herbs and crisp texture.