Dipping sauce(Redirected from Dip (food))
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, falafel, and sometimes even whole sandwiches in the case of au jus. 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).
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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 thinner than spreads which can be thinned to make dips. 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".
Dips in various forms are eaten all over the world and people have been using sauces for dipping for thousands of years.
List of common dipsEdit
Some types of dip include:
- Aioli, an emulsion of garlic and olive oil
- Ajika, a spicy, subtly flavoured dip in Caucasian cuisine, based on hot red pepper, garlic, herbs and spices
- Ajvar, made from red bell peppers with garlic, found in Serbian cuisine
- Artichoke dip
- Au jus, a meat juice often used as a sandwich dip, such as for Italian beef
- Baba ghanoush, a dip made from eggplant, popular in the Eastern Mediterranean and parts of South Asia
- Bagna càuda, a regional dish of the Italian Piedmont
- Barbecue sauce, often used for grilled and fried meats in the United States
- Bean dip, dip made from refried beans
- Blue cheese dressing, commonly used as a dip for raw vegetables or buffalo wings
- Buffalo sauce, often used as both a coating for buffalo wings as well as a standalone dipping sauce for other foods
- Chile con queso, used in Tex Mex cuisine with tortilla chips
- Chili oil, used as a dipping sauce for meat and dim sum
- Chocolate, a dip for various fruits, doughnuts, profiteroles and marshmallows
- Chutney, used with snacks like deep fried samosas and pakoras, dosa and idli
- Clam dip, a kind of condiment for dipping crackers and chips
- Cocktail sauce, a dip for seafood made from ketchup or chili sauce and horseradish
- Crab dip, a thick dip popular in Maryland usually made from cream cheese and lump crab meat
- Curry ketchup, also called Currygewürz in Germany, is a spicier form of ketchup
- Fish sauce (Garum), or nam pla, used in southeastern Asian cuisines as a dip for snacks and other foods
- Fish paste or bagoong, fermented fish paste, used in southeastern Asian cuisines as a dip for rice dishes
- Fondue, a melted cheese sauce
- French onion dip
- Fritessaus, a leaner form of mayonnaise from The Netherlands
- Fry sauce, a dip eaten with french fries and onion rings
- 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 lemon juice, onions, tomatoes, and herbs. It is 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
- 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
- Jus, a broth served with a French dip
- Ketchup (also called catsup or tomato sauce), often used with french fries, onion rings, and a wide variety of other foods
- Marinara sauce, a tomato sauce served with breadsticks, pizza, etc.
- Mayonnaise, the basis for many dips, on its own a dip for cold chicken; vegetables; french fries; and seafood
- Muhammara, a Near Eastern hot pepper and walnut dip
- Mustard, ground seeds of the mustard plant; variants are used in Asian cuisine
- Nacho cheese dip, 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) and Prik Nam Pla (Thai), mixes of chili peppers and fish sauce
- Olive oil dip, pure or combined with different culinary herbs used for dipping fresh bread, a common dip in Greece and parts of Italy and Portugal
- Pimento cheese
- 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 frites)
- Romesco, used as a dip or as a condiment for other dishes
- Salsa, used often with tortilla chips
- Sambal, for fish, chicken etc.
- Satsivi, a walnut dip in Georgian cuisine
- Smetana, a common dip for bliny, pelmeni, vareniki
- Sour cream, on its own or combined with mayonnaise and/or other ingredients, a common dip for potato chips
- Soy sauce, often served in small saucers for dipping a variety of East Asian foods; for sushi and sashimi, prepared wasabi is mixed in.
- Spinach dip, for tortilla chips and vegetables
- Sriracha sauce
- Sweet and sour sauce, aka plum sauce or duck sauce, used for dipping fried noodles, dumplings, and other foods
- Taramosalata, a Near Eastern dip of carp or codfish roe
- Tartar sauce, commonly used with seafood
- Tentsuyu, a Japanese dipping sauce
- Tkemali, a cherry plum sauce in Georgian cuisine
- Tzatziki and similar sauces used for dipping include tarator and Raita
- 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
- Rombauer, Irma S.; Becker, Marion Rombauer & Becker, Ethan (1997) . The Joy of Cooking. Illustrated by Laura Hartman Maestro (Rev. ed.). New York: Scribner. pp. 145–146. ISBN 0-684-81870-1.
- Alton Brown (writer/director/host) (2002-10-16). "Dip Madness". Good Eats. Season 6. Episode 9. Food Network.
- 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. Retrieved March 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. Retrieved March 5, 2013.
- Snow, Jane (March 15, 2006), "Sushi: how to choose, order and eat it", The Island Packet, Knight Ridder, p. 3-C, retrieved July 6, 2010
- Virbila, S. Irene (October 1, 1989). "Fare of the country:Italy's Vin Santo: a sip of hospitality". New York Times. ISSN 0362-4331. Retrieved September 12, 2011.