690 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.

Basic peanut-style dipping sauce (no actual peanuts) with cashew butter, tahini, coconut milk, lime, miso, and ginger. A richer, Thai-leaning satay sauce for grilled skewers, coconut shrimp, or crudités.

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.

Indonesian chili peanut sauce with garlic, soy sauce, sesame oil, vinegar, and red pepper flakes. A versatile satay-style dipping sauce ready in 15 minutes.

Chinese egg pancake rolls stuffed with seasoned pork, mushrooms, and scallions, steamed then sliced and drizzled with oyster-plum dipping sauce.

Thai peanut sauce with coconut milk, red curry paste, chili paste, and peanut butter. Rich, spicy, and ready in 20 minutes. Serve with satay or as a dip.

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

A very savory, Yucutan style tortilla chip that goes well with almost any salsa or 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.

Japanese nori rice balls (onigiri) with brown rice, steamed carrot sticks, and tangy umeboshi paste, served with a ginger-soy dipping sauce. A simple vegan snack or lunch.

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.

Greek eggplant dip blended with tomatoes, garlic, oregano, fresh mint, parsley, olive oil, and lemon juice. A smoky, tangy melitzanosalata-style spread served with warm pita bread.

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.

Smoked fish spread with mayonnaise, sweet pickles, mustard, and Worcestershire sauce. A no-cook appetizer dip that chills for deep flavor, served with crackers or party breads.

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.