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.

  9. Baba Ghanoush
  10. Baba Ghanoush is basically eggplant and olive oil mixed with onions, tomatoes and various seasonings. It’s a Levantine dish that simply means “pampered papa” in Arabic, referencing a member of a royal harem. Baba Ghanoush is often eaten as a dip for pita bread.

    Recipe (1hr)

    • Prick 1 large eggplant with a fork in several places and place it about 5 inches above a medium hot fire on a grill rack.
    • Grill, turning frequently, until the skin blackens and blisters and the flesh just begins to feel soft. About 15 minutes.
    • Transfer the eggplant to a baking sheet and bake in an oven, preheated to 375°F/190°C, until very soft. About 20 minutes.
    • Remove from the oven, let cool slightly, peel off the skin and mash the eggplant pulp to a paste.
    • Add 1/4 cup tahini, 3 minced garlic cloves, 1/4 cup fresh lemon juice, a pinch of ground cumin, and mix well.
    • Season with salt, then taste and add more tahini and/or lemon juice, if needed.
    • Transfer the mixture to a serving bowl, drizzle about 1 tbsp olive oil over the top and sprinkle with 1 tbsp fresh parsley.

  11. Bagna Cauda
  12. Bagna cauda is a warm dip that originated from Piedmon, Italy. In Italian, “bagn” means wet while “caldo” means hot. Garlic, anchovies, olive oil, and butter make up the main ingredients of this dip. Usually seen during Christmas time, bagna cauda goes really well with raw or roasted vegetables such as cardoon, carrot, peppers, fennel, celery, cauliflower, artichokes, and onions. It is usually eaten together with a slice of bread underneath to catch the drippings.

    Recipe (30min)

    • Blend 3/4 cup olive oil, 6 tbsp of butter, 12 anchovy fillets and 6 chopped garlic cloves in a food processor until smooth.
    • Transfer to a heavy medium saucepan and cook over low heat for 15 minutes, stirring occasionally.
    • Season with salt and pepper.
    • For temperature consistency, serve mixture in a flame proof pot over a table burner.

  13. Barbecue Sauce
  14. Barbecue sauce is so common that even within individual countries, the main ingredients vary widely. However, most include vinegar and/or tomato paste as a base, along with mustard, black pepper, and sugar. Most American barbecue sauces can trace their roots to North Carolina. The simplest and the earliest were supposedly popularized by African slaves who also advanced the development of American barbecue. The sauce is used as a “mopping” sauce to baste the meat while it was cooking and as a dipping sauce when it is served. Barbecue sauce is one of the best dips for french fries and any kind of meat grilled or fried.

    Eastern North Carolina BBQ Sauce Recipe (5min)

    • Combine 1 cup white vinegar, 1 cup cider vinegar, 1 tbsp brown sugar, 1 tbsp cayenne pepper, 1 tbsp hot pepper sauce, 1 tsp salt and 1 tsp ground black pepper in a jar or bottle with a tight-fitting lid.
    • Refrigerate for 1 to 2 days before using so that the flavors will blend.

  15. Refried Bean Dip
  16. Refried beans is a traditional Mexican dish of cooked mashed beans. In Spanish it is known as “frijoles refritos”, “frijoles” mean beans and “refritos” mean well fried, not fried again. In this dish, after being boiled and then mashed into a paste, the beans are sometimes then fried or baked, though usually neither, thus making the term “refried beans” even more misleading. In Tex-Mex restaurants, refried beans are popularly used as dips for corn tortilla chips or nachos.

    Hot Bean Dip Recipe (1hr)

    • In a medium bowl, blend 1 pack (8oz/226g) of cream cheese, 1 cup of sour cream, 2 cans (16oz/453g) of refried beans, 1/2 pack (1oz/28g) of taco seasoning, a few drops of hot pepper sauce, 2 tbsp of parsley, 1/4 cup of chopped green onions, 1/2 pack (4oz/113g) of Cheddar cheese and 1/2 pack (4oz/113g) of Monterey Jack cheese and mix well.
    • Transfer the mixture to a baking dish and top with another 1/2 pack (4oz/113g) of Cheddar cheese and 1/2 pack (4oz/113g) of Monterey Jack cheese.
    • Bake in an oven preheated to 350°F/175°C for 30 minutes, or until cheese is slightly browned.

  17. Blue Cheese Dressing
  18. A very popular dip in United States made out of mainly blue cheese, mayonnaise, sour cream, and milk accompanied by yogurt, vinegar, onion powder, or garlic powder. It is commonly served as a dip with buffalo wings or raw vegetables.

    Recipe (15min)

    • In a bowl, add 1/2 cup of mayonnaise, 1/4 cup of whole milk, 1/4 cup of sour cream, a dash of Worcestershire, 1 tsp of lemon juice, 1 tsp of roasted crushed garlic, and stir until combined.
    • Stir in 1/2 cup of blue cheese crumbles and add salt and pepper to taste.

  19. Buffalo Sauce
  20. As the name suggests, this dip is made for buffalo wings, basically chicken wings coated in hot sauce and butter that are generally deep fried. Complements raw vegetables and blue cheese dressing.

    Recipe (30min)

    • Combine 2/3 cups of hot pepper sauce, 1/2 cup of butter, 1 1/2 tbsp of vinegar, a dash of Worcestershire sauce, a shake of cayenne pepper, and 1/2 tsp of garlic powder in a pot and place over medium heat.
    • Bring to a simmer while stirring occasionally. Add salt to taste.
    • As soon as the liquid begins to bubble on the sides of the pot, remove from heat, and set aside for use.

  21. Chile Con Queso
  22. Chile Con Queso is a very popular melted cheese and chili dip served with nachos in Tex-Mex restaurants. It originated from the northern Mexican state of Chihuahua. It’s normally served warm.

    Recipe (30min)

    • Melt 1oz/30g of butter in a medium saucepan over low heat.
    • Add 4 finely chopped shallots and 3 crushed garlic cloves, and cook for 1 minute or until shallot softens slightly.
    • Add 1 tsp of Mexican chili powder and cook, stirring, for 30 seconds or until aromatic.
    • Stir 1/2 cup of sour cream into the shallot mixture.
    • Add 4oz/120g of grated cheddar and cook, stirring, for 2-3 minutes or until the cheddar melts.
    • Stir in 2 tbsp of finely chopped jalapenos, 2 tbsp of finely chopped coriander, and serve.

  23. Chili Oil
  24. Chili oil is basically oil infused with chili. Sesame oil or soybean oil is usually used as they are more aromatic and tasty but healthier oils like olive oil works as well. Chili oil goes really well with dim sum and meat.

    Recipe (15min)

    • Combine 1 cup of oil and 1/2 cup of dried crushed red pepper flakes in a heavy small saucepan.
    • Cook over low heat for about 5 minutes.
    • Cool to room temperature before transferring to a bottle. Lasts 1 month in the fridge.

  25. Chocolate Dip
  26. Dipping chocolate goes with almost everything sweet especially fresh and dried fruits, marshmallow, cookies, pretzels, peanut brittle, waffles, biscotti, bread, etc. The easiest way to make chocolate dip is to combine refined coconut oil with high quality dark chocolate.

    Recipe (10min)

    • Combine 8pz/250g of dark chocolate, 1 cup refined coconut oil, and 6 tbsp of corn syrup in a microwave-safe bowl.
    • Microwave on half power in 15 second bursts, stirring with a spoon in between, 3 to 4 times, until chocolate is completely melted.
    • If heated too much, the chocolate may break, forming harmless brown speckles in the sauce. If it happens, use a blender to re-emulsify the dip.
    • Transfer chocolate dip to a glass jar and store at room temperature, stirring with a spoon if it separates.

  27. Chutney
  28. Chutney comes in a wide variety with origins in the sub-continent of India, from tomato relish to ground peanut garnish or a yoghurt, cucumber and mint dip. Chutney is mainly used with classics like poppadom, naan, samosas, pakoras, puri, dosa and idli. The two most common chutneys are tomato and coconut.

    Tomato Chutney Recipe (1hr)

    • Peel and finely slice a cup of onions, roughly chop 2 cups of tomatoes and deseed and finely slice 1 red chili.
    • Season mixture above with 5 tbsp of red wine vinegar and 1/2 cup of brown sugar for 40 minutes in a pan, or until jammy.
    • Pour into a glass jar and leave to cool. Keeps for up to 4 weeks in the fridge.

  29. Clam Dip
  30. Clam dip is usually made with sour cream or cream cheese, clams, and various other seasonings. It is commonly served cold as a dip for potato chips, bread and crackers.

    Recipe (15min)

    • Mix together 1 can (6.5oz/185g) of drained minced clams, 1 cup of cream cheese, 2 tsp of Worcestershire sauce, 1 tsp of minced garlic, and 1 tsp of lemon juice until evenly combined.
    • Thin to your desired consistency with the juice of the drained minced clams.

  31. Cocktail Sauce
  32. Prawn cocktail, the dish from where cocktail sauce originates, was originally served with shrimp hanging around the edge of a cocktail glass. In US, horseradish and Worcestershire sauce is added while in Europe, mayonnaise is used. Goes well with oyster, fried potato, and fried seafood such as calamari and shrimp.

    Recipe (5min)

    • Pour in 18oz/500g of ketchup, 3 tsp of steak sauce, 3 tsp of Worcestershire sauce, 3 tsp of horseradish, and 3 tbsp of lemon juice into a bowl.
    • Add hot pepper sauce and salt to taste.

  33. Crab Dip
  34. Crab dip is made out of lump crab meat and cream cheese. It can be served hot or cold and works well as a dip for crackers and various breads.

    Recipe (1hr)

    • Preheat oven to 350°F/175°C.
    • In a medium bowl, combine 11oz/310g of cream cheese, 1 small onion, 5 tbsp of mayonnaise, 2 cans (6oz/170g) of crabmeat, a pinch of garlic powder, and salt and pepper to taste.
    • Spread mixture into a 1 quart/1 liter baking dish.
    • Bake for 20 minutes in a 350°F/175°C preheated oven.

  35. Fondue
  36. Switzerland’s national dish of melted cheese served in a fondue pot over a candle and eaten by dipping bread into it with long stemmed forks. Fondue comes from the French word “fondre” which means “to melt”. Cheese fondue goes really well with all kinds of bread, especially French and pumpernickel, boiled potatoes, pickles, any kind of cold cut such as ham, blanched vegetables like broccoli, cauliflower, carrots, and asparagus, and Granny Smith apples.

    Recipe (30min)

    • In a small bowl, coat 1 cup of shredded Swiss cheese and 1 cup of shredded Gruyere cheese with 1 tbsp of cornstarch each and set aside.
    • Over medium heat, add 1 cup of dry white wine and 1 tbsp of lemon juice and bring to a gentle simmer.
    • Gradually stir the cheese into the simmering liquid as melting the cheese gradually encourages a smooth fondue.
    • Once smooth, stir in 1 tbsp of cherry brandy, 1/2 tsp of mustard, a pinch of nutmeg, and serve.

  37. French Onion Dip
  38. Ironically, French onion dip is actually an American dip made with a base of sour cream and flavored with minced onion, and usually served with potato chips as chips and dip.

    Recipe (3hrs)

    • Heat 2 tbsp of olive oil in a large skillet over medium heat.
    • Add 1 1/2 cup of chopped onions and a pinch of kosher salt.
    • Cook and stir until the onions are caramelized to a nice golden brown, about 20 minutes.
    • Remove the onions from the heat and cool.
    • In a separate bowl, mix together 1 cup of sour cream, 1 cup of mayonnaise, a pinch of garlic powder, a pinch of white pepper, and a pinch of kosher salt.
    • Stir in the onions when they are cool.
    • Cover and refrigerate the dip for at least 2 hours before serving.

  39. Fruit Dip
  40. Fruits are actually delicious on their own, but it can also be jazzed up by serving with a cool and creamy dip. Yogurt, cream cheese, whipped cream, marshmallow creme, and sour cream are several ingredients that combine well with each other. For example, a simple fruit dip can be a mixture of 1 part marshmallow creme and 1 part cream cheese.

  41. Fry Sauce
  42. A simple dip made from 1 part ketchup and 2 parts mayonnaise served with french fries and onion rings. Arctic Circle, one of many little known fast food restaurants in America, claims to have invented fry sauce in 1948.

  43. Garlic Butter Sauce
  44. A dip made of garlic and melted butter used for dipping seafood, chicken, beef, and pizza. Plain clarified butter or drawn butter are more commonly used with lobster, crab or clams.

    Recipe (30min)

    • Melt 1 tbsp of butter in a saucepan over medium heat.
    • Add in 1 tbsp of garlic and stir until it starts to brown, about 3 minutes.
    • Add 1 cup of butter and reduce heat to low.
    • Stir to melt the butter, then mix in 2 tbsp of lemon juice, 1 tsp of ground black pepper, and 2 tsp of dried cilantro.
    • Let it steep over low heat for about 10 minutes before serving.

  45. Gravy
  46. Gravy is the thickened sauce made from the natural juices given off during cooking. In the United States, gravy is eaten with turkey, mashed potatoes, and stuffing, especially during Thanksgiving. In Asia, gravy is used to refer to any thickened liquid part of a dish. For example, curry. Naturally, gravy works really well as a dip when paired with bread as it absorbs and hold the flavor.

  47. Guacamole
  48. Also known as guac, guacamole is an avocado based dip or salad first created by the Aztecs in what is now Mexico. In addition to its use in modern Mexican cuisine, it has also become part of American cuisine as a dip, condiment and salad ingredient. Traditionally, guacamole is made by mashing ripe avocados and sea salt in a pestle and mortar. Since avocado is the major ingredient, guacamole is a very nutritious dip full of vitamins, minerals, and heart healthy fats. Tortilla chips, quesadillas, crunchy vegetables, crackers, shrimp, and guacamole are made for each other.

    Recipe (15min)

    • In a medium bowl, mash together 3 ripe avocados, 1 juiced lime, and 1 tsp salt.
    • Mix in 1/2 cup of diced onion, 4 tbsp of chopped fresh cilantro, 2 diced cherry tomatoes, and 1 tbsp of minced garlic.
    • Stir in 1 pinch of ground cayenne pepper and refrigerate 1 hour for best flavor.

  49. Hazelnut Butter
  50. Hazelnut butter is basically blended crushed hazelnuts. It is very much healthier as it contains more than twice the amount of Vitamin E and contains more monounsaturated than peanut butter. Hazelnut is much more popular in Europe than in the US. Nutella is simply hazelnut butter with chocolate. Hazelnut butter goes well as a dip for apples, crackers, cookies, and veggie sticks such as celery.

    Recipe (15min)

    • Process 4 cups of hazelnuts in your food processor or blender for about 15 minutes, or until they are smooth and creamy.
    • You’ll need to stop and scrape down the sides, occasionally, with a spatula and if your appliance doesn’t have a strong motor, stopping every 3 minutes will help to prevent overheating.
    • Stir in 1 tbsp of maple syrup, 1 tsp of vanilla, and a pinch of sea salt before transferring over to a jar.

  51. Hot/Chili Sauce
  52. Chili sauce have been around for thousands of years. You can make it from any variety of chili peppers. It can be as simple as chili peppers with salt and vinegar. In US, Tabasco sauce is commonly referred to as hot sauce because it was one of the earliest commercial brands, appearing as early as 1868. Vegetables, meat, and seafood in general are excellent for dipping into hot sauce.

    Recipe (30min)

    • Combine 1 cup’s worth of red chili peppers, 1 cup of diced tomatoes, 1/4 cup of sugar, 1 tsp of sea salt and 1/4 cup of white wine vinegar in a saucepan over high heat.
    • Simmer, stirring occasionally, for 10 minutes or until sauce thickens slightly.
    • Remove from heat and let it sit for 10 minutes before pouring into jars.
    • Refrigerate for up to 3 weeks.

  53. Hummus
  54. A dip of Levantine origins of cooked, mashed chickpeas blended with tahini (sesame seed paste), olive oil, lemon juice, salt and garlic. Hummus provides you with protein and a number of essential vitamin and minerals, and while it can be high in fat, it is mostly heart-healthy unsaturated fat. Pita bread, whether plain or wrapped in kebab, gyro, or falafel, goes very well with hummus.

    Recipe (15min)

    • In a food processor, blend 4 minced garlic cloves, 2 cups of chickpeas, 1 1/2 tbsp of sea salt, 1/3 cup of tahini (sesame seed paste), 6 tbsp of lemon juice, 2 tbsp of water, and 1 tsp of hot sauce until the hummus is coarsely pureed.
    • Garnish with 1/2 cup of olive oil, 2 tbsp of parsley, and a few dashes of paprika before serving.

  55. Jus Dip
  56. Better known as Au jus, the French culinary term, the term jus is used to refer to a broth formed with the natural juices given off by food, especially meat. American au jus often use soy sauce, Worcestershire sauce, salt, pepper, white or brown sugar, garlic, onion, or other ingredients to make something more like a gravy. It is used as a dip for the meat it came from.

    Beef Au Jus Recipe (30min)

    • Melt about 1/4 cup of beef fat drippings from roast beef in a skillet over medium-high heat.
    • Whisk 1 1/2 tbsp of flour into the beef fat, whisking constantly for 3 minutes or until the mixture thickens.
    • Pour 2 cups of beef broth in and bring the skillet to a boil.
    • Continue boiling until it thickens slightly before seasoning with salt and pepper to taste.

  57. Ketchup
  58. Did you know that the word ketchup originated from China in the 17th century? To be exact, “koe-chiap” actually means a concoction of pickled fish and spices in Xiamenese dialect. Tomato based ketchup wasn’t invented until about 2 centuries later. Tomato ketchup is the most popular dip for french fries.

    Recipe (13hrs)

    • Pour 2 cans (28oz/800g) of ground tomatoes into a slow cooker.
    • Swirl 1/4 cup water in each emptied can and pour into slow cooker.
    • Add 2/3 cup of sugar, 3/4 cup of distilled vinegar, 1 tsp of minced onions, 1 clove of garlic, 2 tsp of salt, 1 tsp of celery, 1 pinch of mustard powder, 1 tsp of finely ground black pepper, a dash of cayenne pepper, and 1 clove.
    • Cook on high, uncovered, until mixture is reduced by half and very thick, in about 11 hours. Stir every 1 to 2 hours.
    • Smooth the texture of the ketchup with an immersion blender for 20 seconds.
    • Ladle the ketchup into a fine strainer and press mixture with the back of a ladle to strain out any skins or seeds.
    • Let it cool completely before transferring to a jar.

  59. Marinara Sauce
  60. Marinara is an Italian sauce, made with tomatoes, garlic, herbs, and onions, that originated from Naples. It’s very common as a sauce for pasta and pizza but works as a dip as well for breadsticks, mozarella sticks, and garlic bread.

    Recipe (1hr)

    • In a large skillet, heat 1 tbsp of olive oil and saute 2 chopped cloves of garlic until light brown and softened.
    • Stir in 5 peeled, finely chopped tomatoes, 1 tsp of sugar, 1/4 cup of water, 2 tsp of freshly chopped basil, a pinch of salt, and 1/2 tsp of pepper.
    • Bring contents of the pan to a boil.
    • Cover and simmer on low heat for approximately 45 minutes, stirring occasionally.
    • Serve warm.

  61. Mayonnaise
  62. Mayonnaise is a creamy mixture of egg yolk, oil, and vinegar or lemon juice that originated from Spain but made popular by the French. It’s actually the basis for many dips but tastes just as good by itself. Food that pairs well with mayo include cold chicken, vegetables, french fries, and seafood.

    Recipe (15min)

    • In the container of a food processor or blender, combine 1/2 tsp of dry mustard powder, a pinch of salt salt, 2 eggs, and 2 tbsp of white vinegar.
    • Set the food processor on medium speed and gradually drizzle in 1 cup of olive oil while it runs.
    • Keeps in the fridge for two weeks.

  63. Muhammara
  64. Muhammara is a traditional red pepper spread originating from Syria made with a beguiling blend of red peppers, walnuts, olive oil, pomegranate molasses, and a handful of other ingredients depending on the cook. As a dip, muhammara is usually eaten with bread.

    Recipe (15min)

    • All you have to do is blend together 7oz/200g of roasted red peppers, 2/3 cup of fine breadcrumbs, 1/3 cup of toasted, chopped walnuts, 4 minced garlic cloves, 1 tbsp of lemon, 2 tsp of pomegranate molasses, 1 tsp of cumin, 1/2 tsp of dried hot red pepper flakes, and 1/2 tsp of salt until the mixture is smooth and with the motor running, gradually add 3/4 cup of oil.

  65. Mustard Dip
  66. Mustard is basically ground seeds of the mustard plant mixed with water, salt, lemon juice, or other spices to create a paste that ranges from sweet to spicy. Honey mustard goes well as a dip for most fried finger food such as chicken strips, chips, pretzels, and bread sticks.

    Honey Mustard Dip Recipe (5min)

    • In a small bowl, whisk together 1/4 cup of mayonnaise, 1 tbsp of prepared mustard, 1 tbsp of honey, and 1/2 tbsp of lemon juice.

  67. Nacho Cheese Dip
  68. A common party and sport condiment popular for dipping tortilla chips or for spreading on full tortillas.

    Recipe (30min)

    • In a medium saucepan over medium heat, melt 2 tbsp of butter and stir in 2 tbsp of all-purpose flour.
    • Pour in 1 cup of milk and stir until the mixture thickens.
    • Stirring constantly, mix in 7 slices of American cheese and a pinch of salt.
    • Continue to cook and stir until cheese has melted and all ingredients are well blended, about 15 minutes.

  69. Nam Chim
  70. Nam chim is Thai for dipping sauce. It refers to a variety of dipping sauces that combine the 4 tastes of spicy, sweet, salty, and sour. Nam chim is more watery compared to nam phrik. Basic nam chim that consist of garlic, fish sauce, sugar, lime juice, and bird’s eye chilies is used as a dipping sauce for grilled and steamed seafood.

    Recipe (5min)

    • Mix 2 tbsp of fish sauce, 3 tsp of lime juice, 2 bird’s eye chilies, 1 tsp of sugar and 2 cloves of garlic together.

  71. Nam Phrik
  72. Nam phrik is basically Thai chili pastes that are used as dips for bland preparations such as raw or boiled greens, fish, poultry, and meats. Usual ingredients include fresh or dry chilies, garlic, shallots, lime juice and often some kind of fish or shrimp paste.

    Recipe (10min)

    • Combine 2 1/2 tbsp of Thai shrimp paste, 1/4 cup of fresh lime juice, 2 sliced bird’s eye chilies, 1 tsp of brown sugar, 1 minced shallot, 1 garlic clove in a bowl and mix until thoroughly blended.

  73. Nuoc Cham
  74. The common name for a variety of Vietnamese dipping sauces that is a combination of sweet, sour, salty, savoury and spicy. It is very much like the Thai dipping sauces in that it uses fish sauce as a main ingredient.

    Nuoc Mam Pha Recipe (15min)

    • Mix together 3 tbsp of fresh lime juice, 1 1/2 tbsp of fish sauce, 2 tbsp of sugar, 1/4 cup of warm water, 1 minced garlic clove, and 1 bird’s eye chili in a bowl until sugar dissolves.

  75. Olive Oil Dip
  76. Pure olive oil is used as a dip by itself in many parts of Italy and Greece. Usually, different culinary herbs, such as rosemary and thyme are added. It is most often used as a dip for plain bread.

  77. Ranch Dressing
  78. Ranch dressing, the best selling salad dressing in the United States, is often used as a dip for raw vegetables, chips, french fries, and chicken wings. Main ingredients include buttermilk, sour cream, yogurt, mayonnaise, minced green onion, garlic powder, and other seasonings mixed into a sauce.

    Recipe (45min)

    • In a large bowl, whisk together 1/2 cup of mayonnaise, 1/4 cup of sour cream, 1/2 tsp of chives, 1/2 tsp of parsley, 1/2 tsp of dill, 1/4 tsp of garlic powder, 1/4 tsp of onion powder, a pinch of salt, and 1/2 tsp of ground black pepper.
    • Cover and refrigerate for 30 minutes before serving.

  79. Salsa
  80. In America, salsa is often used to refer to the sauces typical of Mexican cuisine, especially ones used as dips. It is a very diverse dip that consists of mainly a tomato base and several other ingredients such as onions, chilies, beans, corn, and various spices. Goes best with tortilla chips.

    Recipe (30min)

    • Preheat an oven to 500°F/260°C.
    • In a medium baking dish, place 12 roma (plum) tomatoes, 4 cloves of garlic with skin on, 1 onion cut into quarters, and 1 jalapeno chili pepper. Drizzle with 1 1/2 tbsp of olive oil.
    • Checking often, roast 10 minutes, or until outsides of vegetables are charred.
    • Remove vegetables from heat. Remove and discard tomato cores, jalapeno stem and garlic skins.
    • In a food processor, coarsely chop the charred vegetables.
    • Transfer to a medium bowl and mix in 1 tsp of ground cumin, a pinch of salt, 3 tbsp of lime juice and 4 tbsp of chopped cilantro.

  81. Shrimp Dip
  82. Shrimp dip is very easy to make and goes great with vegetables, chips, crackers, or bread.

    Recipe (5min)

    • In a medium bowl, mix together 1 pack (8oz/227g) of cream cheese and 1 cup of mayonnaise.
    • Mix in 1/4 cup of chopped onions, 1/2 cup of chopped celery, and 8oz/227g of cooked shrimp meat.
    • Cover bowl and refrigerate before serving.

  83. Sour Cream
  84. Commonly available as a product off the shelves of supermarkets, sour cream is basically fermented regular cream. Its name stems from the production of lactic acid by bacterial fermentation, which is called souring. Best used as a dip with potato chips and crackers.

  85. Soy Sauce
  86. Soy sauce is one of the oldest dip in this list as it has been in use since 2nd century AD in China. Today, this sauce of fermented soy beans can be found in supermarkets everywhere. Soy sauce works best as a dip for sushi, sashimi, cold soba, dumplings, tofu, rice balls, or steamed vegetables like broccoli and green beans.

  87. Spinach Dip
  88. Spinach dip is primarily spinach but additional ingredients such as mayonnaise, cream cheese, sour cream and cheese are also used. Goes well with bread, cracker and chips.

    Recipe (10min)

    • In a medium bowl, mix together 1 cup of mayonnaise, 1 container (16oz/453g) of sour cream, 1 pack (1.8oz/51g) of dry leek soup mix, 1 can (4oz/113g) of drained and chopped water chestnuts, and 1/2 pack (10oz/283g) of drained chopped frozen spinach.
    • Chill in the refrigerator 6 hours, or overnight.

  89. Sriracha Sauce
  90. Sriracha is a very popular type of Asian chili sauce that is made out of chili peppers, garlic, salt, sugar, and distilled vinegar. It is named after the coastal city of Si Racha in Chonburi Province of eastern Thailand, where it may have been first produced for dishes served at local seafood restaurants. In Thailand, sriracha is used as a dipping sauce for seafood. However, sriracha also goes along with fries and roasted chicken.

  91. Sweet And Sour Sauce
  92. A very famous Chinese sauce used for dipping fish, meat, fried noodles, dumplings, chicken fingers, chicken nuggets, and other snack foods.

    Recipe (30min)

    • Place 3/4 cup of sugar, 1/2 cup of vinegar, 2/3 cup of water, 1/4 cup of soy sauce, 1 tbsp of ketchup and 2 tbsp of cornstarch in a medium saucepan, and bring to a boil.
    • Stir continuously until the mixture has thickened.

  93. Taramosalata
  94. Taramosalata is is a Greek and Turkish appetizer made from tarama, the salted and cured roe of the cod, carp, or grey mullet mixed with olive oil, lemon juice, and a starchy base of bread or potatoes. Variants may include garlic, spring onions, or peppers, or vinegar instead of lemon juice. Goes well as a dip for baked potatoes, bread, or raw vegetable such as cucumber, tomato, carrot, or radish.

    Recipe (15min)

    • Trim the crusts from 4 slices of bread, break into large pieces and put into a bowl.
    • Cover with water then immediately grab them with your hand and squeeze most of the water out.
    • Put the bread, 1/2 cup of fish roe, and 1 clove of mined garlic in a blender or the bowl of a food processor.
    • Turn the blender on to thoroughly combine the fish eggs and bread.
    • Add 1/2 cup of olive oil, 1/2 cup of vegetable oil, 2 tbsp of lemon juice, and 1/4 tsp of ground white pepper to the fish egg mixtures and blend a little more.
    • Scrape into a bowl and serve.

  95. Tartar Sauce
  96. A very easy to make mayonnaise based sauce created for seafood, especially fish and chips.

    Recipe (15min)

    • In a small bowl, mix together 1 cup of mayonnaise, 1 tbsp of sweet pickle relish, and 1 tbsp of minced onion.
    • Stir in 2 tbsp of lemon juice.
    • Season to taste with salt and pepper.
    • Refrigerate for at least 1 hour before serving.

  97. Tentsuyu
  98. Tentsuyu is a tempura dip made out of 3 parts dashi (fish and kelp stock), 1 part mirin (rice wine), and 1 part soy sauce. Before serving, daikon (white radish) is usually grated into the sauce.

  99. Tkemali
  100. A Georgian sour plum sauce, Tkemali is used for fried or grilled meat, poultry and potato dishes, and has a place in Georgian cuisine similar to the one ketchup has in the US. Green Tkemali sauce is made from unripe fruit in spring and red Tkemali sauce is made from ripe plums towards the end of the season. As Tkemali is mass-produced by several Georgian and Russian companies, it can be easily found in Eastern European supermarkets.

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