50 Dips from Around the World

1. Greek Feta Pepper Dip. In a food processor, pulse 1 1/2 cups crumbled feta, 2 roasted red peppers, 1/3 cup olive oil, 1 tablespoon lemon juice, 1 teaspoon dried oregano, 1 clove garlic, and a pinch of cayenne pepper until almost smooth. Add 2 tablespoons chopped parsley and season with salt; process until combined.


2. Tzatziki. Grate 2 Iranian cucumbers on a coarse grater; squeeze dry in a clean kitchen towel. Combine 2 cups plain Greek yogurt, 1/4 cup olive oil, 2 tablespoons each chopped dill and mint, 1 tablespoon white wine vinegar, and a small grated garlic clove. Season with salt and pepper. Drizzle with olive oil.

3. Wright. Make tzatziki (No. 2), substituting cilantro for the dill and the juice of 1 lemon for the white wine vinegar. Stir in 2 sliced ​​plum tomatoes, 2 teaspoons each grated peeled ginger and sliced ​​jalapeño, and 1/2 teaspoon garam masala.

4. Dip with spinach, artichokes and feta. Squeeze thawed chopped spinach from a 280g package dry; add 1 cup each mayonnaise, sour cream, and chopped artichoke hearts from a jar, 1/2 cup each grated Parmesan and feta, 2 tablespoons chopped dill, 1 chopped garlic clove, and 1 teaspoon lemon zest; mix well. Season with salt and pepper. Serve in a bread bowl.

5. White bean dip. Cook 5 sliced ​​garlic cloves and 2 teaspoons chopped rosemary in 1/2 cup olive oil until the garlic is softened, 2 minutes; cool. In a food processor, puree 2 16-ounce cans cannellini beans (drained and rinsed) with the garlic mixture, 1 tablespoon lemon juice, and 1/4 teaspoon red pepper flakes until smooth; season with salt.

6. Bagna cauda. Cook 12 anchovies and 8 crushed garlic cloves in 3/4 cup olive oil over very low heat until the anchovies are dissolved and the garlic is very soft but not browned, about 10 minutes. Add 4 tablespoons butter and stir until melted. Serve with vegetable crudites.

7. Creamy pesto dip. Beat 230 g of softened cream cheese and 1 cup of sour cream with a mixer until smooth. Stir in 1/2 cup of pesto. Top with more pesto.

8. Bean dip with mint. Cook 2 cups frozen shelled fava beans in salted boiling water until tender, about 3 minutes. Drain in a colander and rinse with cold water. Puree in a food processor with 1/2 cup each olive oil and fresh mint, 1/4 cup grated Pecorino cheese, and the juice of 1 lemon; season with salt and red pepper flakes.

9. Aioli. In a heatproof bowl set over a saucepan of simmering water, whisk 2 egg yolks with the juice of 1/2 lemon, 1 tablespoon water, and 1/2 teaspoon salt until slightly thickened, about 2 minutes. Remove from heat, whisk in 1 teaspoon Dijon mustard, then slowly whisk in 1/2 cup each olive oil and vegetable oil. Stir in 2-3 grated garlic cloves. Season with lemon juice and salt, thinning with water if needed.

_{Left to right: Paprika Aioli (No. 10), Romesco Dip (No. 12), Edamame Bean Dip (No. 37)}

10. Aioli with paprika. Make aioli (No. 9) by adding 3/4 teaspoon smoked pimento paprika along with the mustard. Use up to 1 teaspoon sherry vinegar instead of lemon juice. Sprinkle with paprika.

11. Caponata. In a large nonstick skillet, heat 1/4 cup olive oil over medium-high heat. Add 2 peeled, sliced ​​eggplants, 1 sliced ​​red onion, and 1/2 teaspoon salt; season with pepper. Cook, stirring, until the eggplant is browned and tender, about 10 minutes. Add 2 minced garlic cloves and 1/2 teaspoon dried oregano and cook for 30 seconds. Stir in 1/2 cup tomato puree, 2 tablespoons each capers, currants, and white wine vinegar, and 1 teaspoon sugar; let cool. Puree in a food processor; season with salt.


12. Romesco dipping sauce. In a skillet over medium-high heat, cook 1/3 cup blanched almonds and 1 slice white bread, sliced, in 3 tablespoons olive oil until golden brown, 3 minutes. Transfer to a blender and puree with 12 ounces (340 g) can roasted red peppers, drained, a small clove of garlic, and 1/4 teaspoon smoked paprika until crumbly; season with salt and pepper. With the blender running, slowly add 1/4 cup olive oil and puree until almost smooth. Add 1 tablespoon sherry vinegar, season with salt and pepper; blend.

13. Romesco with chipotle. Make Romesco (No. 12), substituting cashews for the almonds. Serve with the roasted peppers, adding 1 small chipotle pepper in adobo sauce.

14. Whipped ricotta. Beat 2 cups fresh ricotta and 1/4 cup heavy cream with a mixer until light and fluffy, about 2 minutes. Beat in the zest of 1 lemon and 2 teaspoons chopped thyme; season with salt and pepper. Drizzle with olive oil and sprinkle with pepper and flaky sea salt.

15. Labneh with herbs. Combine 2 cups labneh cheese (or plain Greek yogurt), 1/4 cup each chopped parsley, dill, and chives, 1 teaspoon each lemon zest and dried mint, 1/2 teaspoon each red pepper flakes and salt, and a grated garlic clove. Drizzle with olive oil and sprinkle with za'atar spice mix.

16. Labneh with eggplant. Toss 2 sliced ​​Japanese eggplants with 2 tablespoons olive oil and 1 teaspoon salt. Bake at 450°F (230°C) until tender and golden brown, about 20 minutes; let cool. Make Herb Labneh (No. 15), omitting the dill. Top with eggplant and sprinkle with smoked paprika and za'atar spice mix.

17. Tahini with herbs. In a food processor, puree 1/3 cup each fresh mint, cilantro, and parsley with 1 chopped green onion, 3/4 cup tahini, 1/3 cup water, the juice of 1/2 lemon, and 1 teaspoon salt. Thin with more water if needed. Season with lemon juice and salt.

18. Hummus. In a food processor, puree 2 cans chickpeas (16 oz. each, drained and rinsed), 1/3 cup each water, olive oil, and tahini, the juice of 1 lemon, 1 small clove garlic, 1 1/4 teaspoons salt, 1 teaspoon ground cumin, and a pinch of cayenne pepper until smooth.

19. Hummus with jalapeños. Make hummus (No. 18), adding 3 cups fresh cilantro and 2 seeded jalapeños to the chickpeas; substitute the juice of 1-2 limes for the lemon juice.

20. Warm hummus with lamb. Prepare the hummus (No. 18) and place it in a 1.9-quart (1.9-liter) baking dish; cover with foil and bake for 15 minutes at 180°C (350°F). Brown 8 ounces (230 g) of ground lamb in a skillet with olive oil. Add a minced garlic clove, 1 tablespoon tomato paste, 1 teaspoon each pumpkin pie spice and harissa (Moroccan chili paste), and 1/4 cup water. Simmer until thickened, 3 minutes. Season with salt. Spoon over the hummus and sprinkle with chopped parsley and toasted pine nuts.


21. Bengali Tomato Chutney. In a saucepan, sauté 3 fresh curry leaves, 3/4 teaspoon each cumin and mustard seeds, and 1 dried red chili in 2 tablespoons vegetable oil until the mustard seeds pop, 1 minute. Add 1 tablespoon grated peeled ginger and 1/2 teaspoon fennel seeds and cook for 30 seconds. Add 2 cups crushed tinned tomatoes, 1/4 cup each sugar, yellow raisins, and apple cider vinegar and simmer, stirring occasionally, until thickened, 1 hour; cool. Season with salt and thin with water if needed.

22. Creamy tomato chutney. Make chutney (No. 21). Mix with 1.5 cups plain yogurt and 1/4 cup chopped cilantro.

23. Moroccan Carrot Dip. In a large skillet, sauté 1 pound (450 g) chopped carrots, 2 teaspoons (1 teaspoon) Moroccan ras el hanout, 1 teaspoon each (1 teaspoon) sugar, and salt in olive oil over medium heat until softened, 5 minutes. Add 1 cup (1 cup) water and bring to a gentle simmer. Cover and cook until the carrots are tender, about 15 minutes. Remove the lid and simmer for 3 minutes. Transfer to a food processor and puree with 2 tablespoons (1 tablespoon) water and 1–2 tablespoons (1 tablespoon) harissa (Moroccan chili paste). Thin out with more water if needed. Season with salt. Drizzle with olive oil and sprinkle with chopped cilantro.

24. Olive tapenade with artichokes. In a food processor, pulse 1 cup pitted Niçoise olives, 1/2 cup drained marinated artichoke hearts, 1/4 cup fresh basil, 2 anchovies, 2 tablespoons capers, 1 teaspoon each Dijon mustard and fresh thyme. With the processor running, slowly add 1/2 cup olive oil until smooth.

25. Baba Ganoush. Roast 5 medium whole eggplants (1.1 kg) at 450°F (230°C) until soft and charred, about 20 minutes. Cool, then cut in half and scrape the flesh into a colander; let the juices drain. Puree the flesh in a food processor with 1/4 cup olive oil, 3 tablespoons each tahini and chopped parsley, and the juice of 1/2 or 1 lemon. Season with salt.

26. Cheese fondue. Rub the inside of the fondue pot with a halved garlic clove (cut sides). Toss 8 ounces (230 g) of grated Gruyère and Emmental cheeses with 1 tablespoon of cornstarch. In a medium saucepan, bring 1 cup of dry white wine to a gentle simmer. Gradually whisk in the cheese mixture until smooth, then stir in 2 teaspoons of lemon juice and season with freshly grated nutmeg and pepper. Serve in the fondue pot.

27. Fondue with beer and cheddar. Combine 12 oz (340 g) of grated Irish Cheddar and 4 oz (110 g) of cubed processed cheese (such as Velveeta), 1 tbsp each of cornstarch and mustard powder. Bring 1 cup of stout beer to a gentle simmer in a saucepan. Gradually whisk in the cheese mixture until melted. Stir in 1 tsp of Worcestershire sauce. Serve in a fondue pot.


28. Queso fundido. In a 9-inch cast iron skillet, heat 1 tablespoon vegetable oil over medium heat. Add 1 chopped shallot, 1 chopped garlic clove, 1/2 teaspoon each ground cumin and salt; sauté until softened, 3 minutes. Carefully stir in 1/4 cup tequila or water; simmer until almost dry. Remove from heat, stir in 6 ounces each grated Cheddar and Pepper Jack cheese. Grill for 2 to 3 minutes, until bubbly. Top with sliced ​​pickled jalapeños and torn cilantro.

29. Queso with chorizo. In a large skillet, brown 4 ounces (110 g) crumbled fresh chorizo ​​in olive oil; remove with a slotted spoon. Add 1/2 cup each beer and milk-cream mixture and bring to a gentle simmer. Stir in 1 cup (170 g) grated mild cheddar and 6 ounces (170 g) cubed processed cheese (such as Velveeta) until melted. Stir in the chorizo ​​and 2 tablespoons (2 tbsp) chopped pickled jalapeño.

30. Guacamole. Mash 3 diced avocados with the juice of 1 lime and 1 teaspoon salt. Stir in 1 chopped plum tomato, 1/2 cup chopped cilantro, 1/2 small minced red onion, and 1 tablespoon chopped pickled jalapeño.

31. Guacamole Rajas. Toss the poblano pepper and thinly sliced ​​white onion with 2 tablespoons of vegetable oil and season with salt and pepper. Grill, stirring occasionally, until soft and lightly charred, 10-15 minutes, then chop. Make Guacamole (No. 30), substituting the onion and pepper mixture for the red onion.

32. Black bean dip. In a food processor, puree 2 cans black beans (16 oz. each, drained), 1 cup roasted tomatoes with green chilies, 1/2 cup fresh cilantro, 1 grated garlic clove, 2 tablespoons olive oil, the juice of 1 lime, 1 teaspoon each ground cumin, ancho chili powder, and salt.

_{Left to right: Bengali Tomato Chutney (No. 21), Classic Tomatillo Salsa (No. 33).}

33. Classic Tomatillo Salsa. Grill 1 pound (450 g) of whole Mexican tomatoes (peeled and rinsed), 3 unpeeled garlic cloves, and 1 whole jalapeño until soft and charred, 5 to 6 minutes. Cool slightly; peel the garlic, stem, and skin the jalapeño. Puree the tomatillos, garlic, and jalapeño in a food processor with 1 cup fresh cilantro and the juice of 1 lime. Season with salt.

34. Cascabel Pepper Salsa. Grill 5 unpeeled garlic cloves, 1 pound plum tomatoes (stems removed), and 1 large onion (thickly sliced), turning, until softened and charred, about 7 minutes for the garlic and 15 minutes for the tomatoes and onion. Cool slightly; peel the garlic. In a dry skillet, toast 5 dried cascabel chiles (seeds and stems removed) over medium heat for 3 minutes. Add 1/2 cup water and bring to a boil, then puree in a blender with the tomatoes, garlic, and onion, 1 tablespoon apple cider vinegar, and 1/2 teaspoon sugar. Thin with more water if needed. Season with salt and pepper.

35. Roasted Tomato Salsa. In a skillet, sauté 1 cup grape tomatoes in vegetable oil over medium-high heat until softened and charred, 5 minutes. Let cool, then chop. Soak 1/2 cup chopped onion in ice water for 15 minutes; drain. Toss the fried tomatoes with the onion, 2 very ripe tomatoes (diced), 1 jalapeño (diced), a small minced garlic clove, and 1/2 cup chopped cilantro. Season with lime juice and salt.

36. Ginger and miso dip. Whisk together 1 cup mayonnaise, 1/2 cup white miso paste, 2 tablespoons each rice vinegar and honey, and 1 tablespoon grated peeled ginger. Season with salt and pepper.


37. Edamame bean dip. Cook 2 cups frozen shelled edamame in boiling water according to package directions; rinse with cold water. Transfer to a food processor and puree with 1/4 cup mayonnaise, 2 chopped scallions, 3 tablespoons water, 2 tablespoons pickled ginger, 1 tablespoon each pickled ginger brine and rice vinegar, 2 teaspoons dark sesame oil, 1 teaspoon each shichimi spice mix, sugar, and salt. Thin with water if needed. Sprinkle with shichimi spice mix and scallion slices.

38. Thai peanut dip. In a food processor, puree 1 cup creamy peanut butter with 3/4 cup canned coconut milk, 2 tablespoons soy sauce, the juice of 2 limes, 2 teaspoons chili garlic sauce, and 1 tablespoon chopped peeled ginger until smooth.

39. Cauliflower Dip with Miso. Toss the florets from a small head of cauliflower with 2 tablespoons olive oil; season with salt and pepper. Bake at 425°F (220°C) until tender and golden brown, about 45 minutes. Transfer to a food processor and puree with 1/4 cup each water, white miso paste, 2 tablespoons lemon juice, and 1 teaspoon dark sesame oil. Thin with more water if needed.

40. Beetroot dip with ginger. Puree 2 medium peeled cooked beets with 1 cup plain Greek yogurt, 2 tablespoons olive oil, 1 tablespoon each of grated peeled ginger, lemon juice, and honey, 1 teaspoon each of ground coriander and salt. Sprinkle with sliced ​​green onions.

41. Pimento cheese sauce with kimchi. In a food processor, puree 6 ounces softened cream cheese with 1/2 cup mayonnaise. Add 4 ounces shredded cheddar, 1/2 cup drained chopped kimchi, 1/3 cup chopped roasted red peppers, 2 chopped green onions, and 1/8 teaspoon cayenne pepper; process until crumbly. Sprinkle with sliced ​​green onions.

42. Caribbean Layered Dip. Beat 8 ounces (230 g) of softened cream cheese with 1 cup (1/2 cup) sour cream, 1 tablespoon (1/2 cup) jerk seasoning, 1 teaspoon (1/2 teaspoon) salt, and habanero hot sauce in a mixer until smooth. Place in an 8-inch (20 cm) glass baking dish. Top with 1 1/2 ounce (425 g) can of black beans, drained and rinsed, and 1 cup each (1/2 cup) finely chopped avocado, mango, and red bell pepper. Sprinkle with 1/2 cup (1/2 cup) of chopped green onions and cilantro.

43. Skordalia. Cook 2 whole medium Russet potatoes in boiling water until tender, about 20 minutes. Drain in a colander, reserving 1/2 cup cooking water; cool slightly, then peel and mash in a large bowl with a potato masher (or mash until smooth). In a food processor, pulse 1/2 cup toasted blanched almonds with 1/2 cup olive oil, 5 cloves garlic, and the juice of 1 lemon until smooth. Stir into the potato mixture and thin with cooking water to desired consistency. Season with salt and pepper. Drizzle with olive oil and sprinkle with chopped parsley.


44. Sweet potato skordalia. Make skordalia sauce (No. 43), substituting sweet potatoes for the potatoes; use 1/4 cup pumpkin seeds instead of almonds; and lime juice instead of lemon juice. Use only 3 cloves of garlic. Omit the parsley and butter on top.

45. Spicy crab dip. Beat 4 ounces (110 g) softened cream cheese with an electric mixer until smooth. Beat in 1/2 cup each mayonnaise, sour cream, and grated Monterey Jack cheese, 1 pound (450 g) large crabmeat (sorted), 1 tablespoon flour, 2 teaspoons each Old Bay seasoning and Worcestershire sauce, 1 teaspoon hot sauce, 1/2 teaspoon lemon zest, 2 chopped green onions, a grated garlic clove, and 1/4 teaspoon salt. Transfer to a 1/4-quart (1.4-quart) baking dish and top with 1/4 cup grated Monterey Jack cheese. Bake at 350°F (190°C) until golden brown, 20-25 minutes. Sprinkle with green onions.

46. ​​Buffalo Cauliflower Dip. Toss cauliflower florets with 1 tablespoon olive oil; season with salt. Bake at 425°F (220°C) until softened and golden brown, about 40 minutes. Combine 8 ounces (230 g) softened cream cheese with 1/2 cup sour cream, 1/3 cup cayenne hot sauce, and 1/4 cup milk. Stir in the cauliflower and mash with a spoon. Transfer to a pie plate and top with 1/4 cup shredded Monterey Jack, 1/4 cup crumbled blue cheese, and 2 sliced ​​green onions. Bake for 15 to 20 minutes, until the dip is hot.

47. Pepper Ranch. Whisk together 3/4 cup mayonnaise, 1/3 cup each sour cream and buttermilk, 1 teaspoon coarsely ground pepper, 1/2 teaspoon red pepper flakes, and 1/4 teaspoon garlic powder. Stir in 1 tablespoon each chopped parsley and chives; season with salt and hot sauce.

48. Lemon Basil Ranch. Whisk 1 cup mayonnaise with 1/3 cup buttermilk, the zest of 1 lemon, the juice of 1/2 lemon, and 1/4 teaspoon garlic powder. Stir in 1/4 cup chopped basil and 1 tablespoon chopped chives. Season with salt and pepper. Refrigerate for 1 hour.

49. "The Green Goddess". In a blender, combine 1/2 cup mayonnaise, 1/3 cup each chopped parsley and chives, 1/4 cup each sour cream and chopped tarragon, 2 anchovies, 1 crushed garlic clove, juice of 1 lemon, 1 tablespoon capers and 1/2 teaspoon salt; season with pepper.

50. Onion dip. In a large nonstick skillet, cook 1 sliced ​​onion and 1 sliced ​​leek in 3 tablespoons olive oil with 1/2 teaspoon salt and a couple of pinches of pepper over medium heat until richly browned, 20 minutes; cool. In a food processor, puree 8 ounces softened cream cheese with 1 cup sour cream and 3 sliced ​​green onions; season with salt and pepper. Top with the onion mixture. Refrigerate for 1 hour.