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Dip (food)

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Title: Dip (food)  
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Subject: Guacamole, List of condiments, Ajika, Duqqa, Nam chim
Collection: Condiments, Dips (Food), World Cuisine
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Dip (food)

A fondue bourguignonne
Alternative names Dipping sauce
Type Condiment
Cookbook: Dip 

A dip or dipping sauce is a common condiment for many types of food. Dips are used to add flavor or texture to a food, such as pita bread, dumplings, crackers, cut-up raw vegetables, fruits, 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, appetizers, and other easily held foods. Thick dips based on sour cream, crème fraiche, milk, yogurt, mayonnaise, soft cheese, or beans are a staple of American hors d'oeuvres and are thinner than spreads which can be thinned to make dips.[1] Alton Brown suggests that a dip is defined based on its ability to "maintain contact with its transport mechanism over three feet of white carpet".[2]

Dips in various forms are eaten all over the world and people have been using sauces for dipping for thousands of years.[3]

List of common dips

Various chutneys
Green and red salsas
A spinach and artichoke dip with tortilla chips

Some types of dip include:

See also


  1. ^  
  2. ^ Alton Brown (writer/director/host) (2002-10-16). "Dip Madness". Good Eats. Season 6. Episode 9. Food Network. 
  3. ^ The Oxford Companion to American Food and Drink. p. 145.
  4. ^ Hesser, Amanda (November 5, 2009). "Bagna Cauda, 1960". New York Times. p. MM20, New York edition. Retrieved March 8, 2010. 
  5. ^ Huntley Dent (November 23, 1993). Feast of Santa Fe: Cooking of the American Southwest. Simon and Schuster. pp. 148–150.  
  6. ^ Snow, Jane (March 15, 2006), "Sushi: how to choose, order and eat it", The Island Packet, Knight Ridder: 3-C, retrieved July 6, 2010 
  7. ^ Virbila, S. Irene (October 1, 1989). "Fare of the country:Italy's Vin Santo: a sip of hospitality". New York Times.  
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