Wajos Plum Barbecue Dip. 40 percent plum, bell pepper, onions and smoke – the seasoning blend that turns sour cream into a fruity, smoky barbecue dip.

Wajos Plum Barbecue Dip Seasoning Blend is a dry spice mix containing 40 percent plum flakes, bell pepper, onions, raw cane sugar, garlic, salt, spices, pepper, and smoke; 90 g in a jar, from Dohr on the Moselle. Not a liquid barbecue sauce, not a spicy rub, and not plum jam – but a blend that becomes a dip when mixed with sour cream, yogurt, or quark. Vegan.

Plum Barbecue Dip Seasoning Blend by Wajos belongs on the table when the grill is already hot and everyone is waiting for the meat. A bowl of sour cream, two spoonfuls from the jar, stirred – and next to it, bread, grilling cheese, and the first sausages. The dip tastes of dark plum and smoke, sweet and savory at the same time, and it is the one that is empty by the end of the evening while the herb quark is still half full. Between ketchup and mustard, it’s the one that kids and adults alike enjoy.

Plum and smoke up front, onion and garlic behind, hardly any heat

The taste is American barbecue in a fruity variety: 40 percent plum flakes made from plum pulp and cornstarch provide a dark, mellow sweetness, smoke brings the barbecue tone, and bell pepper adds color and richness. Onions and garlic keep it savory, while raw cane sugar enhances the fruit. The blend is distinctly sweet – 41 grams of sugar per 100 grams, some of which comes from the plum. Heat is barely intended: pepper is the only specified source of heat; chili is missing from the list. For those expecting a barbecue dip with fire, the plum blend is not the right choice – in that case, the Patatas Bravas Dip with 11.4 percent chili is the right pick.

As a dip for grilling cheese, as a marinade for ribs, as a seasoning in burgers

The basic ratio: two teaspoons of blend to 200 grams of sour cream, crème fraîche, or yogurt, stir, and chill for half an hour – the plum flakes need to hydrate. This pairs well with grilling cheese, bratwurst, chicken legs, corn on the cob, and baked potatoes. With quark, the dip becomes lighter, and with mayonnaise, it turns into a burger sauce. Mixed dry with oil, the blend is a marinade for ribs, pork steaks, or tofu – let it marinate for an hour, then put it on the grill, but over moderate heat, as the sugar will otherwise burn black. A teaspoon in the ground meat for burgers adds a plum note that no one expects. The blend is not suitable for long stewing times, as the fruit will turn bitter there.

Our tip: Mix the dip with sour cream and add a few drops of Barbecue Sauce with Hickory Smoked Salt on top – plum and hickory are our barbecue pairing of the summer.

A grill blend from the house that started with liqueur

Wajos is based in Dohr near Cochem on the Moselle, and the dip blends are among those that the company mixes and packages itself – tested in their own laboratory, like almost all of their approximately 900 items. It all began in the 1980s with winemaker Walter Josef Oster’s liqueur manufactory in Ediger-Eller; today, Peter Oster and Ulf Schwichtenberg lead the brand with over 80 employees and stores throughout Germany. The family business prefers to produce items themselves rather than outsourcing – including the grill blends.

The dip for barbecue evenings and for all those who like it fruity instead of spicy

The Plum Barbecue blend is the jar for families where someone doesn't tolerate heat well but still wants barbecue. 90 grams are enough for about ten bowls of dip or several marinades – a supply for the summer. As a gift for a barbecue, it fits well alongside the Magic Dust Rub; all barbecue products can be found on our Wajos page. Store in a dry place protected from light and seal the jar well. The blend is not suitable for anyone looking for a low-sugar dip – the plum brings its own sweetness.

Plum, smoke, bell pepper, and onion from a jar – the dip seasoning blend from the Moselle that tastes sweet and savory at the same time.