477 dipping sauce recipes

Creamy tahini sauce blended with mashed tofu, yogurt, and ginger. A high-protein, no-cook dipping sauce for tofu, vegetables, or grain bowls.

Sautéed shrimp cocktail with herbes de Provence, served with a golden turmeric yogurt-mustard dipping sauce. An upgraded party appetizer that ditches boiled shrimp and red sauce for something brighter.

Bacon-cheese dip blends Roquefort, cream cheese, sour cream, and crisp bacon with garlic and a hint of hot sauce. A cocktail-party classic ready in 15 minutes flat.

Grilled beef sirloin kabobs marinated in brown sugar, chili powder, and hot sauce, served over fresh spinach with a cool yogurt dipping sauce.

Crispy phyllo bundles stuffed with chopped prawns, green chilli, and oyster sauce, fried golden and served with a spicy tomato-sesame dipping sauce. Ready in 30 minutes flat.

Homemade Filipino lumpia from scratch with hand-made crepe-style wrappers, a pork and shrimp filling loaded with water chestnuts and bamboo shoots, and a tangy pineapple-ginger dipping sauce. Authentic party-tray classic.

Thai pork satay with a spicy lime-ginger-soy marinade grilled on bamboo skewers, served with a creamy peanut-lime dipping sauce. A crowd-pleasing appetizer for summer grilling.

Shrimp, chicken, water chestnuts, and Chinese ham wrapped in pork caul fat, deep-fried into crispy golden rolls, and served with hoisin dipping sauce. An impressive Chinese banquet appetizer with showstopping presentation.

Texas table sauce for barbecue, a tangy vinegar-ketchup base with mustard, molasses, butter, and Worcestershire. A pourable thin barbecue sauce for dipping ribs, brisket, and pulled pork.

Crispy oven-baked fish fingers coated in toasted whole-wheat breadcrumbs, served with a tangy yogurt-Dijon dipping sauce. A healthier homemade take on the freezer-aisle classic.

Vietnamese-style marinated cubed beef with soy-garlic marinade and a bright lime dipping sauce. Bo luc lac (shaking beef) for an appetizer with toothpicks or main dish over jasmine rice.

Filipino fried lumpia rolls stuffed with pork, shrimp, mushrooms, and jicama, served with a homemade sweet-sour dipping sauce with ginger and garlic.

Ginger dipping sauce for steamed crab with fresh ginger, light soy sauce, vinegar, and sugar. A classic Chinese-style condiment that comes together while the crab steams.

Steamed ginger fish rolls wrapped in napa cabbage leaves with salmon, prawns, mushrooms, and scallions. Served over molded rice with a soy-lime dipping sauce.

Filipino lumpia filled with seasoned pork, shrimp, dried mushrooms, and water chestnuts, fried golden and crispy. Served with sweet and sour dipping sauce.

Japanese gyoza pot stickers filled with ground beef, cabbage, mushrooms, ginger, and sesame oil. Pan-fried until crispy, then steam-finished. Served with a soy-chili sesame dipping sauce.