Fritessaus, a leaner form of mayonnaise from The Netherlands.Fish paste or bagoong, fermented fish paste, used in southeastern Asian cuisines as a dip for rice dishes.Fish sauce ( Garum), or nam pla, used in southeastern Asian cuisines as a dip for snacks and other foods.Curry ketchup, also called Currygewürzketchup in Germany, is a spicier form of ketchup.Crab dip, a thick dip popular in Maryland usually made from cream cheese and lump crab meat.Comeback sauce, a dip for chicken fingers made from mayonnaise and chili sauce.Cocktail sauce, a dip for seafood made from ketchup or chili sauce and horseradish.Clam dip, a kind of condiment for dipping crackers and chips.Chutney, used with snacks like deep fried samosas and pakoras, dosa and idli.Chocolate, a dip for various fruits, doughnuts, profiteroles and marshmallows.Chimichurri, a dip from Argentina made of parsley, garlic, and oregano.Chili oil, used as a dipping sauce for meat and dim sum.
Chile con queso, used in Tex Mex cuisine with tortilla chips.
Buffalo sauce, often used as both a coating for buffalo wings as well as a standalone dipping sauce for other foods. Blue cheese dressing, commonly used as a dip for raw vegetables or buffalo wings. Barbecue sauce, often used for grilled and fried meats in the United States. Banana ketchup, a Filipino condiment made from bananas used similar to tomato ketchup. Bagna càuda, a regional dish of the Italian Piedmont. Baba ghanoush, a dip made from eggplant, popular in the Eastern Mediterranean and parts of South Asia. 
Ajvar, made from red bell peppers with garlic, found in Serbian cuisine. Ajika, a spicy, subtly flavoured dip in Caucasian cuisine, based on hot red pepper, garlic, herbs and spices. ĭips in various forms are eaten all over the world and people have been using sauces for dipping for thousands of years. Celebrity Chef 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". Thick dips based on sour cream, crème fraîche, 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. Unlike other sauces, instead of applying the sauce to the food, the food is typically placed or dipped into the sauce.ĭips are commonly used for finger foods, appetizers, and other food types. Dips are used to add flavor or texture to a food, such as pita bread, dumplings, crackers, chopped raw vegetables, fruits, seafood, cubed pieces of meat and cheese, potato chips, tortilla chips, falafel, and sometimes even whole sandwiches in the case of jus. A dip or dipping sauce is a common condiment for many types of food.
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