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List of Common Dips

 


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, fruits, 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).
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Dips are commonly used for finger foods, appetisers, and other easily held foods. Thick dips based on sour cream, crème fraîche, milk, yoghurt, mayonnaise, soft cheese, or beans are a staple of hors d’oeuvres and are thinner than spreads which can be thinned to make dips.

Dips in various forms are eaten all over the world and people have been using sauces for dipping for thousands of years.

Some common and popular types of dip include:

  • Aioli – A Provençal traditional sauce made of garlic, olive oil, lemon juice, and usually egg yolks. There are many variations, such as the addition of mustard. It is usually served at room temperature.
  • Ajika – A hot, spicy but subtly flavoured paste often used to flavour food mainly in the Caucasian regions of Abkhazia and Samegrelo. Ajika is usually red, though green ajika can be made with unripe peppers..
  • 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.
  • Bagna càuda, a regional dish of the Italian Piedmont; it is composed of garlic, anchovies, oil and dairy, and is served with assorted vegetables for dipping.
  • Barbecue sauce, a common sauce either tomato, vinegar, or mustard based, often used for grilled and fried meats, and french fries in the United States.
  • Beetroot Dip – Serve this with Turkish bread or pita chips at your next BBQ or party. It also makes a great sandwich filler.
  • Blue cheese dressing is usually made from mayonnaise, sour cream, yoghurt, blue cheese, milk, vinegar, onion powder, dry mustard, and garlic powder. It is commonly used as a dip for raw vegetables or buffalo wings.
  • Chamoy – 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.
  • Chile con queso, a dip of melted cheese and chilli peppers used in Tex Mex cuisine with tortilla chips.
  • Chilli Oil – Used as a dipping sauce for meat and dim sum.
  • Chocolate – A dip for various fruits, doughnuts, profiteroles and marshmallows.
  • Chutney – Any of a wide variety of sauces with origins in the sub-continent of India, from freshly chopped herbs in yoghurt, to bottled, spiced fruit mixtures. Used with snacks like deep fried samosas and pakoras. In India and Sri Lanka, it is also commonly served with dosa and idli.
  • Clam dip, a kind of condiment for dipping crackers and chips.
  • Cocktail Sauce – A popular dip for seafood made from ketchup or chilli sauce and horseradish.
  • 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.
  • Coriander Garlic Chutney – A basic coriander chutney, green and tangy who is very easy to prepare. Serve as a dip or a spread for sandwiches.
  • Crab dip, a thick dip popular in the coastal Southern U.S. usually made from cream cheese and lump crab meat.
  • Fish sauce (Garum), or nam pla, the fermented fish equivalent of soy sauce, used in southeastern Asian cuisines as a dip for snacks and other foods.
  • Fish paste or bagoong, fermented fish paste, used in southeastern Asian cuisines as a dip for rice dishes.
  • Fondue, a melted cheese sauce, which rose in popularity in the U.S. and Europe during the 1970s.
  • French onion dip, a combination of sour cream, minced onions and onion salt.
  • Fry sauce – A dip made from ketchup and mayonnaise, eaten with french fries and onion rings.
  • Garlic butter sauce, a dip made of garlic and melted butter, used for dipping seafood, chicken, beef and pizza. Plain clarified butter or drawn butter are more common with lobster, crab or clams.
  • Guacamole – A Mexican dip of avocados, onions and chilli peppers, commonly eaten with tortilla chips; it may also be served as a salad.
  • Honey, a common dip for french fries and chicken.
  • Hummus – A Levantine dip of ground chickpeas and sesame tahini with spices and lemon juice.
  • Ketchup (also called catsup or tomato sauce), often used with french fries, onion rings, and a wide variety of other foods.
  • Marinara sauce, a tomato sauce served with breadsticks, pizza, etc.
  • Mayonnaise – Not only the basis for many dips, but is on its own a dip for cold chicken; raw, fried, and grilled vegetables; french fries; and seafood.
  • Muhammara, a Near Eastern hot pepper and walnut dip.
  • Mustard, ground seeds of the mustard plant; variants are used in Asian cuisine.
  • Nam chim are Thai dipping sauces which most often contain chilli peppers.
  • Nam phrik are Thai chilli pastes which are also used as dips for vegetables and, for instance, fried fish.
  • Nước chấm (Vietnamese) and Prik Nam Pla (Thai), mixes of chilli peppers and fish sauce.
  • Olive oil dip, pure or combined with different culinary herbs used for dipping fresh bread, a common dip in Greece and parts of Italy.
  • Ranch dressing – A condiment made of buttermilk, sour cream, yoghurt, mayonnaise, minced green onion, garlic powder, and other seasonings mixed into a sauce.
  • Salsa – A sauce based on tomato, with various chillies, onions, and herbs. Used most often with tortilla chips.
  • Satsivi – A walnut dip in Georgian cuisine.
  • Shrimp dip commonly used with vegetables and chips.
  • Smetana, a type of sour cream, a common dip for bliny, pelmeni, vareniki.
  • Sour cream, on its own or combined with mayonnaise and/or other ingredients, a common dip for potato chips.
  • Soy sauce, the fermented bean liquid often served in small saucers for dipping a variety of East Asian foods. For sushi and sashimi, prepared wasabi is mixed in.
  • Spinach dip, for tortilla chips and vegetables, popular in the United States and Canada.
  • Sriracha Sauce – A spicy Thai or Vietnamese chilli sauce made from chilli peppers, salt, and distilled vinegar.
  • Sweet and sour sauce, aka plum sauce or duck sauce, a semi-east-Asian chutney, used for dipping fried noodles, dumplings, and other snack foods.
  • Taramosalata, a Near Eastern dip of carp or codfish roe.
  • Tartare (Tartar) Sauce – Commonly used with seafood, a mixture of mayonnaise, capers or pickles, and spices.
  • Tentsuyu, a Japanese dipping sauce.
  • Tkemali, a cherry plum sauce in Georgian cuisine.
  • Toyo & Kalamansi, a portmanteau of the Filipino words for soy sauce (toyo) and calamondin (calamansi). Used both for fried fish, fried tofu and pork, on porridge, among others.
  • Tzatziki – A Greek condiment made with yoghurt. Similar sauces used for dipping include tarator (Turkey, Serbia) and Raita (India).
  • Vinegar, especially with crushed garlic, is used in the Philippines as a dip for grilled meats, and steamed crabs.
  • Vin Santo, into which cantucci (biscotti) are dipped.

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