53 Best Dip Recipes For Chips, Fries, Tortilla, Pita

A dipping sauce is used to add flavor and texture to many kinds of food, not just chips, tortilla or pita. For example, dumplings, crackers, meat, cheese, and especially vegetables are food commonly used. What makes a dip different is that the food is dipped into the sauce instead of having the sauce applied to the food.

Below are some of the best dipping sauce recipes found around the world. All ingredients are in bold.

  1. Aioli
  2. Aioli simply means “oil and garlic” in Catalan and Provencal. Although there are many variations that include eggs and lemons, purists in Spain consider the absence of eggs is what distinguishes aioli from mayonnaise. As it is so basic and simple, aioli goes well with a lot of food like fries, roasted/raw vegetables, roasted chicken, fish, steak, crabcakes, and bread, especially ciabatta.

    Recipe (30min)

    • Mince and mash 2 garlic cloves to a paste with a pinch of salt using a large heavy knife.
    • Whisk together 2 large egg yolks, 2 tsp lemon juice, and 1/2 tsp mustard in a bowl.
    • Add 1/4 cup of olive oil, a few drops at a time, to yolk mixture, whisking constantly, until all oil is incorporated and mixture is emulsified.
    • Whisk in garlic paste and season with salt and pepper.

  3. Adjika
  4. In the Caucasus region, ajika means “red salt”. Common varieties of ajika resemble Italian red pesto in appearance and consistency. Though it is usually red, green ajika is also made with unripe peppers. Ajika goes really well with grilled meats, fish, and especially pork stew.

    Recipe (3 days)

    • Air dry about 13 red hot chili peppers for 2 days or until they are slightly wrinkled.
    • Using disposable gloves, wash the chilies, cut off the stems and cut each chili in half. Scrape out the seeds and reserve.
    • Put the chilies, 2 large garlic cloves, a small bunch of fresh coriander and parsley into a food processor, add a splash of olive oil and pulse until paste like consistency.
    • Check the spiciness and add some of the reserved seeds if the sauce seems too mild to your taste.
    • Season with dried herbs and salt and pulse for another couple of seconds.

  5. Ajvar
  6. Originating from Macedonia, ajvar is a type of relish made from mainly red bell pepper, chili pepper, garlic, and eggplant. Depending on the capsaicin content in bell peppers and the amount of added chili peppers, it can be sweet, piquant, or very hot. Ajvar can be consumed as a bread spread or as a side dish.

    Recipe (1hr)

    • Preheat oven to broil. Halve 11 red peppers, discarding stems and seeds. Place peppers, cut side down, on a baking sheet lined with foil.
    • Cut 1 large eggplant in half lengthwise and score with a knife, drizzle it with about 2 tbsp olive oil and a little salt and place it on a second baking sheet.
    • Place one of the oven racks roughly 4 inches below the heat; place peppers on this rack. The eggplant should sit on a lower rack.
    • Broil the peppers and eggplant, turning the peppers occasionally until they are well roasted on all sides, about 20 minutes. The eggplant may be done first; if so, remove it and set it aside to cool. Peppers and eggplant work on the outdoor grill as well.
    • After the peppers and eggplant are done, place them in a bowl, sprinkle them with a little water, and cover with a clean dishcloth. This step steams and lifts the skins, making it easy to peel the peppers once they’ve cooled.
    • Remove the pulp of the eggplant, leaving the skin behind. Discard the thickest seeds. Put eggplant in a food processor with about 2 tbsp olive oil and 4 smashed garlic cloves. Pulse the eggplant a few times so that it’s chopped with the other ingredients but not totally pureed. Remove the eggplant to a serving bowl.
    • Once peppers are cool enough to handle, peel them with your fingers or a knife. Add peppers to the food processor and pulse about 6 times to chop coarsely. Mix the peppers with the eggplant puree, season to taste with salt, pepper, and a splash of vinegar.

  7. Artichoke Dip
  8. A dip that uses artichoke as its main ingredient. It can be served chunky or pureed. Goes really well with baguettes, crackers, and all kinds of chips.

    Recipe (30min)

    • Combine 14oz/400g chopped artichoke hearts, 1 cup mayonnaise, 1 cup grated Parmesan cheese, 1/2 tbsp lemon juice, 1/2 tsp garlic powder, a few drips of Worcestershire sauce and mix well.
    • Spread mixture in a baking dish and bake in the oven, preheated to 375°F/190°C, for 20 minutes or until bubbly and golden brown.

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