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, 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. Unlike other sauces, instead of applying the sauce to the food, the food is typically placed or dipped into the sauce.
Dips are commonly used for finger foods, appetizers, and other food types. 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 thicker than spreads, which can be thinned to make dips.[1] Celebrity chef Alton Brown suggests that a dip is defined based on its ability to "maintain contact with its transport mechanism over three feet [1m] 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]
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; plain clarified butter or drawn butter are more common with lobster, crab or clams
Gravy, used as a dipping sauce for bread, such as in Maghreb cuisine
Guacamole, avocadoes mashed with lime juice, onions, tomatoes, and herbs; commonly eaten with tortilla chips
Hazelnut butter or hazelnut spread is commonly used as a dip for crackers and cookies
Honey, a common dip for chicken and biscuits
Honey mustard
Horseradish sauce, often with horseradish mixed with sour cream and/or mayonnaise
Hot sauce or chili sauce, a spicy dip made from peppers
Hummus, a Levantine dip of ground chickpeas and sesame tahini with spices and lemon juice
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. ISBN0-684-81870-1.
Alton Brown (writer/director/host) (2002-10-16). "Dip Madness". Good Eats. Season 6. Episode 9. Food Network.
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