View my selection of Balkan dips and relishes. Here, you will find fantastic ideas.
For centuries, the locals in the Balkans have been growing vegetables and making yoghurt and cheeses at home for personal consumption. These are the common ingredients used in local relishes and dips.
Although some of the authentic Balkan dips are consumed fresh, many are suitable for canning, like the Serbian Ajvar and the Bulgarian Ljutenitsa. Canning relishes is a great way to preserve vegetables.
Balkan relishes can be served as dips and spreads. You can also prepare wonderful bite-size canapés with them. Just spread them on slices of baguette and decorate with olive slices, shredded cucumber or carrot. These wonderful small bites are great finger food!
Rhodope Breakfast is a wonderful creamy dip made with cottage cheese, fragrant spices and crunchy gherkins, great served as a spread or a dip.
Greek Tzatziki Dip is a creamy appetiser made with yoghurt, cucumber and fresh herbs. As a dip, it compliments well all grilled veggies and meats!
Ljutenitsa is a tasty Bulgarian red sweet pepper and tomato spread or a dip. It makes a tasty snack and it’s great with grilled meats.
Kyopolou is a Balkan-style eggplant relish with beautiful smoky and piquant flavours, traditionally consumed as a spread, dip or appetiser.
This easy-to-make vegetable spread, dip or garnish comes from traditional Bulgarian cuisine. It’s called Ljutenitsa.
