Grill fun with these dips for grilling
A barbecue event needs dips for grilling so that the enjoyment is perfect. That's why we're collecting barbecue sauces and dips recipes from all over the world for your home. Grill dips can also be prepared well for a barbecue picnic. Simply fill it into a screw-top jar and serve it with the grilled meat and vegetables. This is one Picnic Success is guaranteed in the countryside. They also taste perfect grilled über dem campfire. The same goes for yours, of course BBQ evening.
Grill sauces and dips recipes
Of course there are the barbecue sauces that you can buy ready-made in the supermarket. We've had them for a long time as an accompaniment to grilled food. In the last few years, however, we have switched to cooking these ourselves. Making grill dips yourself is fun and, above all, they add flavor to food that tastes new every time. We don't just spice them up with this Gas Grill Recipes on. Also the BBQ salmon This gets the icing on the cake. So pack yours Grill Throw meat or vegetables on it and make your own sauces for it. This makes your picnic, your grilled food in the garden, on the balcony as well as on the terrace a real pleasure.
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Wild garlic dips for grilling
In spring, wild garlic is one of the first wild herbs that can be harvested, especially on river meadows or in forests. But beware! It can easily be confused with the leaves of lily of the valley or autumn crocus. However, these are poisonous. That's why it's best to buy your wild garlic at the farmers' market or plant it in your own garden instead. When collecting from nature, pay attention to the following:
- Wild garlic smells intensely of garlic. It's best to rub the sheet between your fingers. If they smell like garlic, you have the right plant. However, this only works for the first few leaves. Then your hands smell it and you can no longer tell whether the plant is poisonous or not.
- You can harvest wild garlic between March and May. Then the wild garlic blooms and it no longer tastes good.
- A wild garlic leaf has one recognizable stem per leaf.
- In contrast to the poisonous plants, wild garlic leaves are matt on the underside.
- Wild garlic is best processed fresh. If you pick it up, it will lose its aroma.
- Wild garlic leaves are cut off with scissors.
- You don't know any place where wild garlic grows? No problem: on mundraub.org you can search for places near you.
Wild garlic zaziki - herb dips for grilling
Ingredients
- a cucumber
- a handful of wild garlic leaves
- 100 g sheep's cheese
- two cups of solid yogurt
- a tablespoon olive oil
- two teaspoons of lemon juice
- freshly ground pepper
- Caraway seeds to taste
Preparation
Halve the cucumber and remove the seeds. Then grate finely. Sprinkle with salt and set aside for about a quarter of an hour so that the juice can draw out.
Meanwhile, wash the wild garlic leaves, shake dry and cut very finely. Crumble the cheese. Mix yogurt with oil and lemon juice.
Drain the cucumber juice. Now mix the grated cucumber, the wild garlic snippets and the cheese crumbs with the yoghurt. Season with salt and pepper to taste. If you like it even spicier, stir in caraway seeds afterwards.
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Onion Dip - spicy dips for grilling
Ingredients
- 200 g crème fraîche
- 250 g Schmand
- a pack of ready-made powder for onion soup
- chives
- two tablespoons of fried onions
Preparation
Mix the sour cream and crème fraîche in a bowl until smooth. Stir in the soup powder and then chill the mixture for an hour.
Wash and chop the chives. Pour over the cream mixture together with the fried onions. Complete.
Baba Ganoush - oriental dips for grilling
Ingredients
- an eggplant
- Toe of garlic
- 50 g sesame paste (tahini)
- approx. 35 ml lemon juice
- Salt
- pepper
- cumin
Preparation
Wash the eggplant and prick all over with a knife. Then bake in the oven at 250°C for about twenty minutes. The shell should be black. The flesh, on the other hand, must be soft. Then let the eggplant cool for about a quarter of an hour.
In the meantime you can chop the garlic finely. Then scrape the flesh out of the eggplant. You puree this with tahini, lemon juice and garlic. Then season the cream with salt, pepper and cumin to taste. Before serving, drizzle the cream with a little olive oil.
Aioli - garlic dips for grilling from Catalonia
Ingredients
- eight cloves of garlic
- 100 ml of olive oil
- optional: mustard, salt, pepper, chili or egg yolk
Preparation
The classic aioli cream consists exclusively of garlic and olive oil. The optional ingredients are not included in a classic aioli.
Remove the skin from the garlic cloves and cut them into quarters. Then put them in a mortar and crush them with a pestle. If the garlic is small, add a few drops (approx. 5 ml) of oil and chop the mixture until the oil is completely incorporated. Make sure that you further chop up any pieces of garlic that are still present. This is repeated until all the oil has been processed.
It is definitely better to add less oil per step. Otherwise the aioli will curdle. However, if this happens, you can add an egg yolk. This delays curdling.
Guacamole – one of the Mexican dips for grilling
Ingredients
- 2 very ripe avocados
- 1 lime (I also often use lime juice)
- 1 red onion
- 2 - 3 cloves of garlic
- Salt, pepper and chili seasoning
You can optionally add:
- 2 Tomatoes
- 1 chili
- Parsley / coriander
- 2 tablespoons of yogurt
Preparation
First, cut the onion and garlic cloves very small. Then you split the avocados and remove the pit. Spoon the avocado flesh out of the peel and then add it to the onion and garlic cubes. Cut away any brown spots. Then immediately drizzle lime juice over it to prevent the cream from discoloring. Add salt, pepper and chili seasoning to taste. The original guacamole is ready.
If you want to refine it even further, add diced tomatoes. If you want it to be spicier, you can add a chili pepper. If you want it to be milder, yogurt will help. Decorate the dip with parsley and coriander. Mexican guacamole doesn't just taste good with grilled food. You can also serve them as a dip with taco chips or potato chips. It also tastes very good as a spread.
You can find more Mexican food here.
We will also be collecting more barbecue sauces and dips recipes here over time. It is therefore worth checking back again and again. Remember this page and you will always be up to date.
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Source: Dips for grilling, own research. Our opinions definitely remain our own.
Text Dips for grilling: © Copyright Monika Fuchs and TravelWorldOnline
Photos of dips for grilling: © Copyright Canva and Wikimedia public domain
