500 dipping recipes

Homemade chocolates in the Laura Secord style: a creamy fondant center mixed with maple, mint, lemon, orange, or almond flavoring, then dip-coated in semisweet chocolate. The chocolate-shop classics, made on the kitchen counter.

Crystal-clear dumpling wrappers reveal a savory filling of shrimp, pork, mushrooms, and water chestnuts. These bite-sized dim sum gems steam in just minutes and disappear even faster from the plate.

Pork potstickers with ginger, garlic, soy sauce, and sesame oil in wonton wrappers. Pan-fried then steamed in chicken broth with a soy-ginger dipping sauce.

Lemon pignoli biscotti with toasted pine nuts, fresh lemon juice, and lemon zest. Twice-baked into crisp, citrusy Italian cookies perfect for dipping.

Momos, Tibetan steamed dumplings with spiced ground beef, ginger, daikon, and cilantro wrapped in homemade flour dough. Served with fresh tomato tsal salsa and hot sriracha dip.

Delicious cookies that are perfect after a special dinner. Try dipping them in coffee or wine!

Microwave-steamed globe artichokes with a zesty mustard dipping sauce made with brown mustard, Italian dressing mix, Worcestershire, and hot sauce.

Toasted pita chips split, cut, and bake pita bread into crisp triangles for dips, soups, and lunchboxes. Two ingredients, eight-minute bake, much better than store-bought.

Soft, pillowy potato doughnuts made with mashed potatoes and buttermilk, fried golden, and dipped in a quick chocolate fudge frosting. This big-batch recipe yields about 48 doughnuts.

Slow cooker chocolate fondue with chocolate almond candy bars, marshmallows, and whipping cream. Stays warm and glossy for hours of dipping without scorching. Five ingredients, no babysitting.

This tasty treats made with smoked meat are especially good served with a dipping sauce of your choice.

Make this quick, easy and delicious peanut sauce for a dipping sauce to accompany spring rolls, seafood or vegetables.

Tzatziki (satziki) Greek yogurt dip with cucumber, garlic, dill, olive oil, and lemon juice. Thick and creamy with strained yogurt. Serve with pita, grilled meats, or gyros.

Homemade creme fraiche from whipping cream and sour cream, cultured 24 hours at room temperature. Serve as a dipping sauce with fresh strawberries.

Nuoc cham with shredded carrots and daikon: the Vietnamese fish sauce-lime-chili dipping sauce with pickled carrot and daikon slaw, served with fresh herbs and lettuce wraps.

Indulgent challah French toast dipped in heavy cream, eggs, vanilla, and a splash of Triple Sec, then griddled golden with cinnamon. Weekend brunch that earns its name.