High-protein and fibre dip challenger Dippi has kicked off a £200k fundraising ahead of an official UK launch in January 2027.
Founded by Miia Paavola, a former tech product manager and a star of MasterChef Finland, London-based Dippi is a powder mix that transforms plain or Greek yoghurt into a chilled dip.
The dry pouch is designed to be stored in the cupboard, with a shelf life of months, and keeps in the fridge for three days once mixed with yoghurt.
Dippi is set to launch early next year with three flavours: Tomato & Chilli, Sour Cream & Dill, and Cheddar & Onion.
The funding round combines public backing via Kickstarter and private equity investment with the money raised to go towards production and stock, marketing and customer acquisition, operations and working capital.
“I wanted a healthier weekday dip, but most dips on the market were filled with oils and calories,” Paavola said.
“I’m an ex-MasterChef contestant, an ex-senior product manager at tech scale-ups, someone who loves great food, but also conscious of the protein and fibre in my own diet. So, I asked myself: what if I took the Finnish dip mixes I grew up with – the ones you mix with yoghurt – and powered them up with protein and fibre? That’s Dippi: a dip mix that turns plain yoghurt into a delicious, protein-dense dip, for health-conscious people who love a dip but don’t want the calories. Because everything’s better dipped.”
Ahead of opening the funding round, Dippi has tested its concept with pop-up shops, signed up a waiting list of 3,000 consumers to try the product and gained 250,000 views in TikTok.
Dippi’s go-to-market plan centres on building viral brand awareness on social media before expanding into Amazon and DTC, followed by retail chains.
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