Holy Moly has expanded beyond its guacamole heartlands with two new ranges.
Cheesy Hot-Serve Dips (rsp: £2.75/150g) were developed to drive sales through autumn and winter, when consumers craved “warm, comforting and indulgent treats”, said Holy Moly.
The range will debut with Nacho Chilli Cheese, Alpine Fondue and Margherita Cheese.
All three dips contain mature cheddar cheese and double cream.
Nacho Chilli Cheese also features mozzarella cheese with jalapeño chilli paste, while Alpine Fondue combines “nutty” juraregal cheese, white wine and grana padano.
Finally, Margherita Cheese blends mozzarella with tomato paste, garlic, basil and oregano.
Cheesy dips were one of the fastest-growing sub-sets of dips, growing 27% year on year according to NIQ data, said Holy Moly head of marketing Chris Busher.
“These hot, cheesy dips came from us trying to recreate what you get in the cinema but done in the Holy Moly way. So, they’re all-natural and just as good as homemade with no nasties.”
Holy Moly has also added a range of cold-pressed, fresh sauces which Holy Moly founder Tom Walker is positioning as “the Fever-Tree of table sauces”.
Called Flavour Miracle Sauces (rsp: £2.20/80g), the range comprises five “meal-elevating” variants: Chimichurri, Ranch, Honey & Mustard, Peanut Satay and Chipotle.
“If you spend good money on an amazing centrepiece, like a steak or fish, why would you then put a £1 ambient sauce full of nasties all over it?” asked Walker.
“It’s a bit like how Fever-Tree positions itself. If you have an amazing bottle of gin, but two-thirds are tonic, why would you put cheap tonic in it?”
Both the dips and sauces will roll into Sainsbury’s and Ocado on Monday 30 September. Cheesy Hot-Serve Dips will also hit Asda chillers next week.
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