Top 100 Dips
in the World

Aji criollo or salsa de aji is a spicy Peruvian salsa prepared with a combination of yellow aji chili peppers and oil. The sauce is usually pleasantly spicy, but it can also be extremely hot and spicy, so one should be careful when tasting it for the first time. The sauce is traditionally used as an accompaniment to various meat and fish dishes, but it's also often used as a dip for french fries and tequeños. Although it shares the name with an Ecuadorian sauce, those two differ significantly, both in appearance (Ecuadorian version is green), and in the method of preparation and ingredients used. Expand

Salsa de rocoto is a hot Peruvian sauce or dip that's a staple at most tables in the country. It is prepared with fiery red rocoto peppers, oil, and lime juice, with the occasional addition of parsley, cilantro, or milk. Due to the fact that this salsa is so popular in the country, there are numerous variations, ranging from medium hot to insanely hot, so be careful when trying it for the first time. Use the salsa with a variety of fish and meat dishes, potatoes, or try it in sandwiches.Expand

Toum is an authentic Lebanese and Syrian garlic paste. It is made with whole garlic cloves, which are slowly crushed using a mortar and pestle, or nowadays simply ground in a food processor. During this process, oil (preferably neutral oil such as canola, or the flavorful olive oil) is gently added to create a homogeneous garlic paste with an unusual, fluffy texture. Finally, salt and lemon juice are added to the mix, giving the paste a salty flavor and ivory color. Toum is used for marinades, sauces, and dips, and can enrich any meal. It is usually combined with chicken in traditional dishes such as roast chicken, chicken skewers or chicken shawarma, but is also commonly combined with beef, lamb, or goat meat. It is often used as a spread in the famous Lebanese pita sandwiches and wraps, or as a simple spread over bread, which is served as a starter or a snack. Toum can be made in advance and can keep up as long as three weeks. Since it is highly versatile, numerous ingredients, such as mint, can be added to diversify its flavor and texture. This delightful, pungent garlic spread and its adaptations can also be found in eastern Mediterranean countries, Egypt, and Iraq.Expand

Hummus Beiruti is a Lebanese version of hummus, the famous chickpea-based dip. This version adds a large amount of garlic and spices to it. It’s usually made with a combination of chickpeas, olive oil, garlic, yogurt, tahini, cold water, cumin, lemon juice, chili peppers, chopped parsley, and paprika. Once prepared, this hummus version is plated and garnished with a drizzle of olive oil, chopped parsley, and mint leaves. Hummus Beiruti is served with freshly baked pita or lavash flatbread.Expand

Mutabal is an eggplant-based dip prepared in the eastern Mediterranean and Arabian regions, most commonly associated with Lebanon, Syria, Jordan, and Palestine, made from cooked eggplant blended with tahini, lemon juice, garlic, and salt to form a smooth, pale-colored spread. Its development is closely tied to the long-standing cultivation of eggplant in the Levant and the parallel use of sesame paste as a core ingredient in savory preparations, with regional cookery texts from the medieval Islamic world describing combinations of mashed vegetables, fermented or acidic elements, and ground seeds, indicating a settled culinary logic in which mutabal emerged as a distinct preparation emphasizing tahini more strongly than other eggplant dishes. Preparation begins with roasting whole eggplants, ideally over direct flame, until the flesh softens and absorbs smoke, after which the skins are removed and the pulp drained to control bitterness and moisture, then mixed thoroughly with tahini, lemon juice, crushed garlic, and salt until the mixture becomes cohesive and smooth rather than coarse. Mutabal is served at room temperature, usually spread in a shallow dish and finished with olive oil, and it is presented as part of a larger table rather than as an individual portion. A defining characteristic of mutabal is the dominant role of tahini, which gives it a lighter color, thicker body, and more pronounced nutty profile compared to related eggplant spreads that rely less on sesame paste. It is eaten in homes, restaurants, and social gatherings throughout the Levant, typically accompanied by flatbreads such as pita or markouk and raw vegetables, and it pairs well with unsweetened black tea, mint tea, arak diluted with water, or dry white wines, fitting naturally into meals where multiple small dishes are shared and balanced by bread rather than by heavy seasoning.Expand

Salsa a la huancaina is a Peruvian sauce that is traditionally used in the preparation of a famous appetizer called papas a la huancaina. This salsa is made with aji amarillo peppers or aji amarillo paste, onions, garlic, oil, evaporated milk, and queso fresco. The combination of these ingredients is blended until the sauce develops a smooth and thick texture. If the sauce is too thin, saltine crackers are typically used to thicken it. Salsa Huancaina is often used as a dip for french fries, boiled potatoes, corn, and fried yucca.Expand

This creamy Greek dipping sauce is usually prepared with a combination of feta cheese, milk or yogurt, hot peppers, garlic, and olive oil. Although it is a traditional dish, it is regionally influenced and may contain anything from roasted red peppers to other types of cheese. Tirokafteri is a standard Greek appetizer and a typical meze dish that is usually accompanied by warm pita bread.Expand

Guacamole is a world-famous buttery delicacy dating back all the way to the Aztec empire of the 1500s. It’s a healthy blend of ripe, mashed avocados, onions, chiles, optional tomatillos and selected seasonings such as sea salt and coriander. The star of this incredibly simple dish is the avocado, high in unsaturated fat, potassium, vitamins, minerals and protein, its name stemming from the Aztec ahuacatl, meaning testicle or testicle tree, which is why it was believed that it was an aphrodisiac by the Aztecs. Guacamole is sometimes prepared in the molcajete, a traditional Mexican mortar and pestle where onions, chiles, and salt are ground to a paste and added to the coarsely mashed avocados. Of course, guacamole is only as good as the avocados it is prepared with, and among the best are the nutty and creamy Hass and smooth Fuerte avocados. It is usually accompanied by corn chips, nachos or tortillas on the side, so guacamole is typically enjoyed as a dip. Regardless of its position on the table, the only important thing is to serve it fresh before it oxidizes and changes its vivid green color to a darker brown hue.Expand

Suero is a creamy and tangy Colombian sauce or dip made with fermented whole milk, salt, and vinegar or lime juice. It originates from Colombia's coastal region, hence its other, extended name – suero costeño. It is often served as an accompaniment to sausages, tamales, arepas, or plantain chips.Expand

Tzatziki is a Greek concoction made from yogurt, cucumbers, garlic, and numerous herbs and spices such as dill, mint, or parsley. It is usually served as a sauce accompanying many meat dishes, as a simple dip, or an appetizer. Its name is derived from the Turkish word cacik, denoting a very similar dip, although some suspect that tzatziki was derived from the Indian raita dip. Tzatziki is always served cold, and it is especially popular to serve it with dishes such as gyros and souvlaki. Often, it is served with pita bread as part of the first course of a big meal. With its huge popularity, and the fact that it is one of the best summer dips, it is not strange that there are many regional variations of tzatziki, in countries such as Iran, Iraq, Turkey, Cyprus, Bulgaria, and Serbia.Expand

Brush Creek Creamery is located in Deary, Idaho. This creamery produces a variety of organic cheeses, including cheddar, gouda, and fresh cheeses. Brush Creek Creamery is part of a larger entity known as the Brush Creek Ranch, which focuses on sustainable farming practices.Expand

Findlater's Fine Foods is a renowned Scottish producer of luxury pâtés, spreads, and delicatessen items, based in Linlithgow, West Lothian, Scotland. The company was founded in 2004 as a restaurant and deli shop, but due to high demand for their handmade pâtés, they expanded production and moved to a larger facility at their current location. Their products are crafted in small batches using techniques and equipment typical of high-end restaurant kitchens. This commitment to quality and artisanal craftsmanship has earned them numerous awards. Today, their products are available in delicatessens, farm shops, and food halls across the United Kingdom.Expand

Le Bon Magot is an artisanal American brand, founded in 2015 by Naomi Mobed - a woman of Iranian heritage raised across three continents, whose culinary roots span Asia, Africa, and the Middle East. The brand’s name, which translates from French as “the hidden treasure” reflects its mission: to uncover and celebrate authentic, often forgotten flavors from around the world through meticulously crafted, small-batch condiments. Le Bon Magot specializes in chutneys, preserves, savory jams, and pickled delicacies that blend exotic spices, dried fruits, and locally sourced vegetables, drawing on family recipes passed down through generations. Each product is handmade in limited quantities, without artificial additives or preservatives, with a strong emphasis on ingredient quality and seasonality. Signature offerings include a spiced pumpkin chutney with salted almonds, sour fig preserves with olives and bay leaf, and caramelized onion spread with dried apricots and sumac - bold and unexpected combinations that lend themselves to both sweet and savory dishes. Le Bon Magot combines refined culinary techniques, layered flavor profiles, and cultural storytelling in every jar, creating a truly global taste experience for the discerning palate.Expand

Bombom London is a hot sauce producer based in London. They focus on creating a variety of hot sauces using fresh and high-quality ingredients. The company is known for its unique and flavorful blends, which often incorporate influences from different global cuisines. Bombom London's sauces do not contain artificial preservatives or additives.Expand

Natoora London is a company that specializes in sourcing and supplying seasonal produce. They work directly with a network of small-scale farmers and producers. Natoora focuses on sustainability and transparent supply chains. They have a strong emphasis on quality and flavor in their product selection.Expand

Odysea, based in London, specializes in Greek and Mediterranean products, including a range of cheeses. They offer both traditional and modern varieties, with feta cheese being a notable product in their lineup. Odysea sources its cheeses from selected producers in Greece to ensure authenticity and quality.Expand