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.
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).
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.
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.
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.
Queso flameado is a dish of hot melted cheese and spicy chorizo that is often served flambé. Often compared to cheese fondue, it is a party dish and popular at cookouts and in restaurants as an appetiser.
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.
Whip this up instead of your basic aioli the next time you’re looking to dress up your potato wedges or fried appetisers. It’s a terrific french fries dipping sauce, and it’s a perfect spicy condiment for crab cakes, fried shrimp, calamari, and hamburgers, just to name a few.
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.
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.
This traditional Lebanese dipping sauce really packs a punch and goes perfect with everything from meat to bread. It contains only a handful of ingredients common to every kitchen and is quick and easy to make.
Cambodian tuk trey will add zest and fire to your meals – whether it is pasta or steak or fried chicken, the tuk trey can bring a tang of Southeast Asia to the table and make everyday meals taste different. The tuk trey is an essential ingredient in many Cambodian dishes.
Tzatziki is probably one of Greece’s most famous dips. Tzatziki or tzadziki is a Greek and Turkish meze or appetiser, also used as a sauce for souvlaki and gyros. Cool and creamy this tangy cucumber dip flavoured with garlic is the perfect compliment to grilled meat and vegetables.
Measurements can differ from country to country, so below we have outlined the measurements that we use at Aussie Taste. There is a dropdown selector you can use to have the recipe converted between metric and imperial. Most recipes have temperatures converted also.
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20°C.
Australian spoons and cups: 1 teaspoon equals 5 ml; 1 dessertspoon equals 15 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml.
All herbs are fresh (unless specified) and cups are lightly packed.
All vegetables are medium size and peeled, unless specified.