Rocky's Dips
Perfect For Every Occasion
Everyone knows that appetizers are the best part of any meal, and dips probably occupy the number one spot. We've whipped up some seriously pleasing recipes to make snack time your favourite time of the day.
Add textural dimension to your favourite snack, providing different tastes from around the world to accompany our signature crispy ftira!
The Menu
Food for Every Mood
Babaganoush
Smooth Aubergine Dip - €3.50
A smooth smoked aubergine dip with a blend of fresh yoghurt, tahini, cumin, salt, pepper, and a dash of lemon juice.
Served with crispy, sliced Maltese ftira.
Hummus
Creamy Chickpea Dip - €3.50
A thick, yet smooth blend of chickpeas, extra virgin olive oil, tahini, cumin, lemon juice and garlic pate`. A firm favourite amongst many.
Served with our traditional, sliced crispy Maltese ftira.
Salata Mat Suia
Middle Eastern Dip - €4.00
A deliciously chunky Middle Eastern creation, which is a cross between a salad and a dip consisting of grilled aubergine, garlic, mixed peppers, onions, tomatoes and coriander.
Served with slices of our traditional crispy Maltese ftira.
Mutabal
Babaganoush's Rich Cousin - €3.50
A richer, creamier dip with a heavier texture. Made with eggplant, grilled tomatoes and onions and finished with tahini, a dash of lemon juice and cumin.
Served with sliced traditional crispy ftira.
Tangy Tuna Dip
The Crowd Pleaser - €3.50
A smooth tuna dip, seasoned with parsley, garlic, coriander and lemon juice. A perfect appetizer.
Served with crispy Maltese sliced ftira.
Bigilla
A Maltese Classic - €3.00
Malta's most loved dip, delivered. A thick blend of fresh Maltese broad beans, garlic, extra virgin olive oil, chilli flakes, parsley, salt and pepper.
Served with a sliced fresh and crispy Maltese ftira.
Salata Machwiye
Arabic Fusion Salad Dip - €4.00
A chunky salad style Arabic fusion intended for dipping, consisting of fresh grilled mixed peppers, tasty olives, tomatoes, tabasco, fresh chillies and vinegar.
Served with a fresh and crispy sliced Maltese ftira.
