A dip or dipping sauce is a common condiment for many types of food. Dips are used to add flavour or texture to a food, such as pita bread, dumplings, crackers, cut-up raw vegetables, seafood, cubed pieces of meat and cheese, potato chips, tortilla chips, and falafel. Unlike other sauces, instead of applying the sauce to the food, the food is typically put, dipped, or added into the dipping sauce (hence the name). Dips are commonly used for finger foods, appetisers, and other easily held foods. Thick dips based on sour cream, crème fraiche, milk, yogurt, mayonnaise, soft cheese, or beans are a staple of hors d'oeuvres and are thinner than spreads which can be thinned to make dips. It has been suggested that a dip is defined based on its ability to "maintain contact with its transport mechanism over three feet of white carpet". Dip is a very widespread food. Forms of dip are eaten all over the world.

Baba Ghanoush

A popular preparation method is for the eggplant to be baked or broiled over an open flame before peeling, so that the pulp is soft and has a smoky taste. Often, it is eaten as a dip with khubz or pita bread, and is sometimes added to other dishes. It is usually of an earthy light-brown colour.

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Beetroot Dip

Serve this fabulous-looking Beetroot dip with Turkish bread or pita chips at your next BBQ or party. It also makes a great sandwich filler.

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Chamoy is a condiment from Mexico that is typically served as a dip for fresh fruit. It is made with fruit or fruit jams (such as apricot, mango or plum), chillies and lime juice. Make it easily at home with apricot jam, lime juice and chilli powder.

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Chilli Oil

Chilli oil is perfect for use as a dip for meat and dim sum, or in salad dressings, stir-fries, and even on pizzas.

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Copeland’s of New Orleans Spinach Artichoke Dip

This recipe is a copycat of the appetiser Artichoke and Spinach Dip served at Copeland’s of New Orleans.

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Fresh Pea Hummus

Usually, hummus is made from chickpeas, but this version uses green peas, which are packed with resistant starch and fibre

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Guacamole, is an avocado-based sauce that originated with the Aztecs in Mexico. In addition to its use in modern Mexican cuisine it has also become part of Australian cuisine as a dip, condiment and salad ingredient. It is traditionally made by mashing ripe avocados with sea salt. Some recipes call for tomato, onion, lime juice, chilli, yoghurt and/or additional seasonings.

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Haydari – Turkish Yoghurt Dip

Haydari is very easy to prepare. All you need is Greek yoghurt, a few cloves of garlic, some olive oil and dry spices like oregano, mint and basil.

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Hummus is a Middle Eastern and Arabic food dip or spread made from mashed chickpeas, blended with tahini, olive oil, lemon juice, salt and garlic.

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Hungry Jacks Spicy Sauce

Here is a good copycat recipe so you can have plenty of that spicy sauce that Hungry Jacks have at home when you need it. The sauce is lovely to use with our Hungry Jacks Style Onion Rings or in homemade Chicken Burgers.

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Khanom Pang Jim Sangkhaya – Pandan Coconut Custard or Dipping Sauce

A silky smooth pandan coconut custard dipping sauce, this pandan custard is a common spread or dipping sauce for fresh breads of all sorts, waffles, fried bread sticks, and Pa Thong Ko (Thai Doughnuts).

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Malidzano – Macedonian Eggplant Spread

Malidzano is a traditional Macedonian cream salad made from eggplants, feta cheese, walnuts and spices. It derives its name from the Italian word for eggplant, melanzane . Malidzano is usually served as an appetiser along with bread.

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Mutabal – Armenian Eggplant Dip

Mutabal is a traditional Middle Eastern eggplant dip. The eggplants are usually grilled on a barbecue which gives them a nice smoky flavour but you can also roast them in the oven. Mutabal is traditionally served as an appetiser with some Lebanese bread or as a side sauce with grilled meat. This is an easy cool dip perfect with meat dishes and summer meals.

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Peanut Butter Hummus

High in protein, peanut butter hummus is great for dipping veggies. This recipe is great for picky eaters who don’t eat a lot of meats. Peanut butter hummus isn’t just for kids, we know of quite a few adults who love peanut butter hummus as well.

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Pine Nut Cheeze – Vegan Cheese

This is a quick and easy vegan pine nut cheeze that is perfect to use in salads or as a spread or dip.

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Skordalia – Greek Garlic Dip and Sauce

Skordalia is a thick puree (or sauce, dip, spread, etc.) in Greek cuisine made by combining crushed garlic with a bulky base — which may be a purée of potatoes, walnuts, almonds, or liquid-soaked stale bread — and then beating in olive oil to make a smooth emulsion. Vinegar is often added.

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Ssamjang – Korean Dipping Sauce

Ssamjang is a thick, spicy paste used with food wrapped in a leaf in Korean cuisine. The sauce is made of doenjang, gochujang, sesame oil, onion, garlic, spring onions, and optionally brown sugar.

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Sweet and Sour Sauce

A quick and easy Sweet and Sour Sauce recipe that can be poured over a dish or used as a dipping sauce.

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Tare Sauce

Tare is a general term in Japanese cuisine for dipping sauces often used in grilling (yakitori and yakiniku, especially as Teriyaki Sauce) as well as with sushi, nabemono and gyoza. The sauce is best described as sweetened, thickened soy sauce for grilling and flavoured soy sauce with dashi, vinegar, etc., for nabemono and natto such as ponzu but every chef has their own variation.

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Tentsuyu – Japanese Tempura Dip

The recipe for tentsuyu depends on the seasons and on the ingredients for which tentsuyu is being prepared. For this tempura dipping sauce, dashi is laced with soy sauce and mirin, and punctuated with fresh-grated daikon and ginger.

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