Type of condiment
Dip |
| Alternative names | Dipping sauce |
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| Type | Condiment |
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Adip ordipping sauce is a commoncondiment for many types of food. Dips are used to addflavor ortexture to a food, such aspita bread,dumplings,crackers, chopped rawvegetables,fruits,seafood, cubed pieces ofmeat andcheese,potato chips,tortilla chips,falafel, and sometimes even whole sandwiches in the case ofjus. Unlike othersauces, instead of applying the sauce to the food, the food is typically placed or dipped into the sauce.
Dips are commonly used forfinger foods,appetisers, and other food types. Thick dips based onsour cream,crème fraîche,milk,yogurt,mayonnaise,soft cheese, orbeans are a staple of Americanhors d'oeuvres and are lighter thanspreads, which can be thinned to make dips.[1]
Dips in various forms are eaten all over the world and people have been using sauces for dipping for thousands of years.[2]
Variouschutneys
Spinach and artichoke dip with tortilla chips
TzatzikiA non-exhaustive list of common dips include:
- Ají, a spicy sauce popular inLatin American cuisine, often served as acondiment to complement main dishes
- Ajika, a spicy, subtly flavored dip inCaucasian cuisine, based on hot red pepper, garlic, herbs and spices
- Ajvar, made from redbell peppers withgarlic, found inMacedonian cuisine,Bosnian cuisine andSerbian cuisine
- Artichoke dip
- Au jus, a saltybeef broth orgravy, especially used for dippingFrench dip sandwiches
- Baba ghanoush, a dip made fromeggplant, common in the Eastern Mediterranean and parts of South Asia
- Bagna càuda, a regional dish of the ItalianPiedmont[3]
- Banana ketchup, aFilipino condiment made from bananas; used similarly to tomatoketchup
- Barbecue sauce, often used for grilled and fried meats in theUnited States
- Bean dip, dip made fromrefried beans
- Blue cheese dressing, commonly used as a dip for raw vegetables orBuffalo wings
- Buffalo sauce, often used as both a coating for Buffalo wings as well as a standalone dipping sauce for other foods
- Brine, saltwater used as a dip for food, similarly to vinegar or soy sauce
- Cheese sauce
- Chile con queso, used inTex-Mex cuisine withtortilla chips[4]
- Chili oil, used as a dipping sauce for meat anddim sum
- Chimichurri, a dip from Argentina made of parsley, garlic, and oregano
- Chocolate, a dip for various fruits, doughnuts,profiteroles andmarshmallows
- Chogochujang, a variant ofgochujang; a dip for seafood includinghoe,oyster, andwakame, or for raw vegetables[5]
- Chutney, eaten with snacks like deep-friedsamosas and pakoras,dosa andidli
- Clam dip, a condiment for dipping crackers and chips
- Cocktail sauce, a dip forseafood made fromketchup orchili sauce andhorseradish
- Comeback sauce, a dip forchicken fingers made from mayonnaise and chili sauce
- Crab dip, a thick dip popular inMaryland usually made fromcream cheese and lumpcrab meat
- Curry ketchup, also calledCurrygewürzketchup in Germany; a spicier form of ketchup
- Duck sauce, a modern variation of plum sauce
- Fish sauce (garum), ornam pla, used in southeastern Asian cuisines as a dip for snacks and other foods
- Fish paste orbagoong, fermented fish paste, used in southeastern Asian cuisines as a dip for rice dishes
- Fondue, a blend of melted cheese and wine in which bread is dipped
- French onion dip
- Fritessaus, a leaner form of mayonnaise from The Netherlands
- Fry sauce, a dip eaten with French fries, onion rings, chicken strips, and other deep-fried foods
- Garlic butter sauce, used for dipping seafood, chicken, beef and pizza; plainclarified butter ordrawn butter are more common with lobster, crab or clams
- Gravy, used as a dipping sauce for bread, such as inMaghrebi cuisine
- Guacamole,avocadoes mashed with lime juice, onions, tomatoes, and herbs; commonly eaten with tortilla chips
- Haroseth,[6]Jewish dipping sauce based on local Israeli ground fruits and spices
- Hazelnut butter or hazelnut spread, commonly used as a dip for crackers and cookies
- Hilbeh,Yemenite condiment made from groundfenugreek seeds
- Hollandaise
- Honey, a common dip for chicken and biscuits
- Honey mustard
- Horseradish sauce, often made of horseradish mixed with sour cream or mayonnaise
- Hot sauce or chili sauce, a spicy dip made from peppers
- Hummus, aLevantine dip of groundchickpeas and sesametahini with spices and lemon juice
- Ketchup (also calledcatsup ortomato sauce), often used withFrench fries,onion rings, and a variety of other foods
- Kiwi onion dip, a New Zealand snack food served with potato chips, crackers, or chopped vegetables
- Mắm nêm, made of fermented fish
- Marinara sauce, a tomato sauce served with breadsticks and pizza, among other foods
- Mayonnaise, the basis for many dips; on its own a dip for cold chicken, vegetables, French fries, and seafood
- Mint sauce, made with ground mint leaves and vinegar or yogurt
- Mkhali (colloquiallypkhali),Georgian vegetablepurées thickened withwalnut paste and often rolled into balls
- Muhammara, aNear Eastern hot pepper and walnut dip
- Mustard, ground seeds of the mustard plant; variants are used in Asian cuisine
- Nacho cheese, for dipping tortilla chips
- Nam chim, Thai dipping sauces which most often contain chili peppers
- Nam phrik, Thai chili pastes which are also used as dips for vegetables and fried fish
- Nước chấm (Vietnamese), mixes ofchili peppers andfish sauce
- Olive oil
- Oyster sauce
- Prik nam pla (Thai) mixes ofchili peppers andfish sauce[7]
- Pebre, a Chilean mix of tomato, onion, chile, and coriander
- Pico de gallo
- Pimento cheese
- Pinzimonio, an Italian dip based on olive oil
- Prahok ktis, a sauce made withprahok, mincedpork,kroeung, andcoconut cream eaten with fresh vegetables
- Plum sauce, used for dipping fried noodles, dumplings, and other foods
- Ranch dressing,buttermilk flavored salad dressing popular in the United States
- Remoulade, often used with fried foods such as fish, or chips (french fries or fries)
- Romesco, used as a dip or as a condiment for other dishes
- Salsa, used often with tortilla chips
- Sambal, for fish, chicken, etc.
- Satsivi, awalnut dip inGeorgian cuisine
- Seven-layer dip, a dip containing ingredients common toTex-Mex cuisine
- Smetana, a common dip forbliny,pelmeni,vareniki
- Sour cream, on its own or combined with mayonnaise and/or other ingredients, a common dip forpotato chips
- Soy sauce, often served in small saucers for dipping a variety of East Asian foods; forsushi andsashimi, preparedwasabi is mixed in[8]
- Spinach dip, for tortilla chips and vegetables
- Sriracha sauce
- Sweet and sour sauce, a generic term for many styles of sauce
- Tahina, aMiddle-Eastern condiment made fromtoasted groundsesame
- Taramosalata, aNear Eastern dip of carp or codfish roe
- Tartar sauce, commonly used withseafood
- Tentsuyu, a Japanese dipping sauce
- Tirokafteri, afeta-based Greekmeze
- Tkemali, acherry plum sauce inGeorgian cuisine
- Toyomansi, aFilipino meat or fish dip made withsoy sauce andcalamansi juice; chilis may also be added to create "silimansi"
- Tzatziki and similar sauces used for dipping includetarator andRaita
- Tương, a dipping sauce made from fermented soybeans inVietnamese cuisine
- Vinegar, used as a dip for grilled meats, and steamed crabs;Balsamic vinegar is also commonly used as a dipping sauce for bread
- Vin Santo, into which cantucci (biscotti) are dipped[9]
- Worcestershire sauce
- ^Rombauer, Irma S.; Becker, Marion Rombauer & Becker, Ethan (1997) [1931].The Joy of Cooking. Illustrated by Laura Hartman Maestro (Rev. ed.). New York: Scribner. pp. 145–146.ISBN 0-684-81870-1.
- ^The Oxford Companion to American Food and Drink. p. 145.
- ^Hesser, Amanda (November 5, 2009)."Bagna Cauda, 1960".New York Times. p. MM20, New York edition. RetrievedMarch 8, 2010.
- ^Huntley Dent (November 23, 1993).Feast of Santa Fe: Cooking of the American Southwest. Simon and Schuster. pp. 148–150.ISBN 978-0-671-87302-8. RetrievedMarch 5, 2013.
- ^"Sweet, Tangy and Spicy Korean Dipping Sauce (Cho Ganjang / Cho Gochujang)".My Korean Kitchen.
- ^"Dictionary.com | Meanings & Definitions of English Words".Dictionary.com. RetrievedJuly 16, 2024.
- ^Pailin, Chongchitnant."Prik Nam Pla Recipe".Hot Thai Kitchen. RetrievedSeptember 16, 2025.
- ^Snow, Jane (March 15, 2006),"Sushi: how to choose, order and eat it",The Island Packet, p. 3-C, retrievedJuly 6, 2010 – via Knight Ridder
- ^Virbila, S. Irene (October 1, 1989)."Fare of the country:Italy's Vin Santo: a sip of hospitality".New York Times.ISSN 0362-4331. RetrievedSeptember 12, 2011.
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