Are Greek dips supplied fresh (chilled) or shelf-stable (ambient)?

The classic recipes (tzatziki, taramosalata, tyrokafteri, melitzanosalata) are chilled fresh products at 0–4°C with 30–60 days shelf life. Ambient shelf-stable retort versions are available for long-haul markets, and HPP (high-pressure processing) is offered on selected lines for a clean-label 45–75 day chilled shelf.

What retail cup sizes do you supply for tzatziki and dips?

Standard retail cups are 200 g, 250 g and 400 g in polypropylene with peelable film and snap-on lid, plus 150 g single-serve for foodservice and grab-and-go. Family packs run 500 g and 1 kg. IML and wrap-around labelling are both possible.

Do you offer foodservice pails for kitchens and mezze bars?

Yes. HDPE pails of 2 kg, 3 kg and 5 kg with tamper-evident lids are standard for hotels, caterers, gyros houses and mezze bars. Larger 10 kg pails and 20 kg vacuum bags are produced for central kitchens and airline catering on a scheduled basis.

How do you preserve traditional Greek dips without artificial preservatives?

Shelf life comes from low pH (below 4.6), controlled salt, refrigeration and, where used, HPP or a light pasteurisation step for oil-based dips. Classic tzatziki uses fresh strained yoghurt and vinegar; taramosalata relies on natural acidity and cold chain. Sorbates are avoided in the premium recipe tier.

Which allergens are typical in the dips range?

Tzatziki and cheese dips (tyrokafteri, htipiti, feta and roasted pepper) contain milk. Taramosalata contains fish (cured cod or carp roe) and, in some recipes, egg. Hummus lines are vegan and free of the top allergens except sesame. Every SKU carries an allergen matrix compatible with FSA and FDA disclosure rules.

Can dip recipes be reformulated to lower salt or fat for a specific market?

Yes. Salt can be reduced 15–25% before texture and flavour are visibly affected. Reduced-fat tzatziki uses 2% or 5% strained yoghurt and adjusted seasoning. Vegan tyrokafteri and taramosalata alternatives are also possible for plant-based ranges. Reformulation lead time is typically 6–8 weeks including sensory panels.

How do you manage cold-chain risk on sea freight for chilled dips?

Reefer at +2°C with dual data-loggers, sealed at loading and reviewed at destination. Sailings are booked so total transit plus in-market handling still leaves at least 65% of shelf life. For markets beyond four weeks of transit we recommend HPP or ambient retort variants rather than fresh chilled.

Are your hummus lines authentically Greek or standard Mediterranean recipes?

Our hummus range is produced in Greece to a Mediterranean specification, using Greek EVOO and tahini, alongside classic Levantine base ratios. Beetroot and red-pepper variants are recipes developed with Greek producers for retail differentiation, not repackaged imports.

Do you supply mezze platters or pre-portioned assortments?

Yes. Multi-cup platters (typically 3×80 g or 4×60 g) are produced for supermarket chilled aisles, and pre-portioned single-serve cups for airline and hospitality catering. Assortments are customised to your channel and packaging brief.

14 July 2026 · 9 min read

Sourcing Dips & Meze: a buyer's guide from theGreex

Tzatziki, taramosalata, hummus and specialty Greek meze. A practical, category-deep guide to sourcing dips & meze from Greek producers: origin, production, certifications, packaging, applications and buyer tips.

A meze board of Greek dips including tzatziki, taramosalata, tirokafteri and melitzanosalata with warm pita bread and olives.

Overview

Tzatziki, tirokafteri, taramosalata, melitzanosalata, htipiti: the Greek dip category is one of the most under-exploited outside Greece, and one of the fastest to grow when a retailer commits shelf space to it.

Chilled meze is a natural adjacency to hummus, feta and olives, and it travels well if the cold chain and shelf life are honestly specified.

History

The meze table is a cultural institution across Greece and the wider eastern Mediterranean, evolving over centuries around shared plates paired with ouzo, tsipouro and wine. The retail dip category grew out of that tradition from the 1980s onwards.

Origin

Tzatziki is produced across mainland Greece from strained yoghurt, cucumber, garlic and olive oil. Taramosalata comes from the coastal regions using cod or carp roe. Tirokafteri and htipiti concentrate in northern Greece and the islands.

Production

Fresh ingredients, short cook or no cook, careful emulsification and controlled pasteurisation. Modern export lines run 30–90 day shelf life at chilled and, in some cases, ambient formats with modified atmosphere for longer travel.

Varieties and signature products

Classic Dips: Tzatziki, Taramosalata, Melitzanosalata (Eggplant), Fava (Yellow Split Pea). Cheese Dips: Tyrokafteri (spicy feta), Feta & Roasted Pepper, Htipiti. Hummus & Specialty: Classic Hummus, Beetroot Hummus, Red Pepper Hummus, Truffle Cheese Dip.

Certifications

Depending on the sub-range we work with producers holding IFS, BRCGS, ISO 22000 and FSSC 22000 food-safety certifications, alongside PDO, PGI, Organic (BIO) and Halal / Kosher where relevant to your dips & meze programme. Certificates and specification sheets are shared before order confirmation, not after.

Packaging formats

Retail formats: jars, tins, cups or pouches sized for supermarket and specialty shelves · Foodservice formats: catering pails, larger jars and vacuum packs · Bulk options where applicable, from drums to IBCs · Private-label packaging and artwork coordinated with the producer

Retail

Consumer-ready dips & meze in shelf-ready formats: glass jars, PET, tins, cups or vacuum packs depending on the sub-range. Suitable for supermarkets, delis, specialty grocers and gourmet gift channels across Europe, the UK, the GCC and beyond.

Foodservice (HoReCa)

Chef-grade dips & meze in catering formats for hotels, restaurants, caterers and central kitchens. Balanced flavour profiles, consistent supply and specification sheets that make menu planning straightforward.

Bulk

Bulk dips & meze for repackers, blenders, industrial users and downstream processors. Tank, drum, IBC and food-grade bag-in-box options where available, with certificates of analysis and traceability to the producer.

Private Label

Full private-label programmes for dips & meze: recipe fine-tuning, packaging artwork coordination, label compliance for EU, UK, GCC and other target markets, plus MOQs that work for growing brands rather than only for the largest importers.

Export information

We export dips & meze from Greece to buyers across the EU, the United Kingdom, the GCC (Saudi Arabia, UAE and neighbours), with active projects in Japan and North America. Shipments run ex works, FCA, FOB or CIF according to your Incoterms preference, consolidated with other Greek products where a full container is not yet on the table.

Buyer tips

Focus on ingredient quality (real strained yoghurt in tzatziki, real fish roe in tarama), shelf life at your DC receipt, and clean-label formulation. For private label, allow time for recipe fine-tuning to fit your target market's palate.

Related products in our range

Signature dips & meze lines currently on our offer include Tzatziki, Taramosalata, Melitzanosalata (Eggplant), Fava (Yellow Split Pea), Tyrokafteri (spicy feta), Feta & Roasted Pepper. Each has its own dedicated sourcing page with production notes, packaging options and FAQs.

Frequently asked

Buyer questions we hear most often

Are Greek dips supplied fresh (chilled) or shelf-stable (ambient)?: The classic recipes (tzatziki, taramosalata, tyrokafteri, melitzanosalata) are chilled fresh products at 0–4°C with 30–60 days shelf life. Ambient shelf-stable retort versions are available for long-haul markets, and HPP (high-pressure processing) is offered on selected lines for a clean-label 45–75 day chilled shelf.
What retail cup sizes do you supply for tzatziki and dips?: Standard retail cups are 200 g, 250 g and 400 g in polypropylene with peelable film and snap-on lid, plus 150 g single-serve for foodservice and grab-and-go. Family packs run 500 g and 1 kg. IML and wrap-around labelling are both possible.
Do you offer foodservice pails for kitchens and mezze bars?: Yes. HDPE pails of 2 kg, 3 kg and 5 kg with tamper-evident lids are standard for hotels, caterers, gyros houses and mezze bars. Larger 10 kg pails and 20 kg vacuum bags are produced for central kitchens and airline catering on a scheduled basis.
How do you preserve traditional Greek dips without artificial preservatives?: Shelf life comes from low pH (below 4.6), controlled salt, refrigeration and, where used, HPP or a light pasteurisation step for oil-based dips. Classic tzatziki uses fresh strained yoghurt and vinegar; taramosalata relies on natural acidity and cold chain. Sorbates are avoided in the premium recipe tier.
Which allergens are typical in the dips range?: Tzatziki and cheese dips (tyrokafteri, htipiti, feta and roasted pepper) contain milk. Taramosalata contains fish (cured cod or carp roe) and, in some recipes, egg. Hummus lines are vegan and free of the top allergens except sesame. Every SKU carries an allergen matrix compatible with FSA and FDA disclosure rules.
Can dip recipes be reformulated to lower salt or fat for a specific market?: Yes. Salt can be reduced 15–25% before texture and flavour are visibly affected. Reduced-fat tzatziki uses 2% or 5% strained yoghurt and adjusted seasoning. Vegan tyrokafteri and taramosalata alternatives are also possible for plant-based ranges. Reformulation lead time is typically 6–8 weeks including sensory panels.
How do you manage cold-chain risk on sea freight for chilled dips?: Reefer at +2°C with dual data-loggers, sealed at loading and reviewed at destination. Sailings are booked so total transit plus in-market handling still leaves at least 65% of shelf life. For markets beyond four weeks of transit we recommend HPP or ambient retort variants rather than fresh chilled.
Are your hummus lines authentically Greek or standard Mediterranean recipes?: Our hummus range is produced in Greece to a Mediterranean specification, using Greek EVOO and tahini, alongside classic Levantine base ratios. Beetroot and red-pepper variants are recipes developed with Greek producers for retail differentiation, not repackaged imports.
Do you supply mezze platters or pre-portioned assortments?: Yes. Multi-cup platters (typically 3×80 g or 4×60 g) are produced for supermarket chilled aisles, and pre-portioned single-serve cups for airline and hospitality catering. Assortments are customised to your channel and packaging brief.

Explore the range

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See all Dips & Meze →Request a quotation

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