623 dipping recipes

Five-ingredient herb butter sauce with rosemary, tarragon, and lemon that doubles as a grilling baste and warm dipping sauce for shrimp, crab, lobster, and crawfish.

Watermelon cubes with a spicy lime dipping sauce made from lime juice, salt, and hot pepper sauce. A three-ingredient summer snack ready in 10 minutes.

Traditional Japanese tentsuyu dipping sauce for tempura made with dashi stock, mirin and soy sauce. Served warm with grated radish, horseradish and a squeeze of lemon.

Crispy vegetarian egg rolls stuffed with spinach, cabbage, mushrooms, water chestnuts, and bamboo shoots. Fried golden and served with a homemade sweet and sour dipping sauce.

Piped kiss-shaped meringues dried overnight in the oven, then dipped in melted semisweet chocolate. Light as a snowflake and stunning on a holiday cookie tray.

Quick fish sauce made with mayonnaise, sun-dried tomatoes, dill, lemon juice, and hot sauce. A no-cook dipping sauce for fish fillets or fish sticks.

Hot Dippity Dogs are bite-sized hot dog pieces on toothpicks dipped in melted Velveeta cheese. A fun, easy 2-ingredient snack kids can make themselves.

No-bake chocolate fruit balls with dried apricots, raisins, sultanas, and orange zest, dipped in dark chocolate. A rich, fruity homemade candy with no oven needed.

No-bake cream cheese balls with chopped pecans dipped in chocolate coating. A 3-ingredient diabetic-friendly candy with creamy, nutty centers and a chocolate shell.

Melitzanosalata, a Greek roasted eggplant dip with garlic, tomatoes, olive oil, and red wine vinegar. Smoky, tangy, and rustic, served cold with bread or grilled meats.

Peanut-chile sauce: a spicy, creamy dipping and drizzling sauce with serrano, piquin, garlic, ginger, lime, and peanut butter. Perfect for satay, noodles, and grilled meats.

Chocolate chip sandwich cookies filled and partly dipped in melted chocolate coating, then sprinkled with chopped almonds. A semi-homemade cookie upgrade from a basic mix.

Moroccan fava bean puree (bessara): dried favas simmered with garlic and cumin, blended with olive oil, served with Arab bread and a cumin-cayenne spice dip.

Chinese shrimp balls (pai chiao hsia chiu) rolled in stale bread cubes and double-fried until shatteringly crisp. Served with Sichuan pepper-salt dip. 30 pieces.

Hot Crab Fondue is a warm, creamy dip with sharp cheddar, cream cheese, crab, dry white wine, and cayenne - ready in 20 minutes and served with chunks of French bread.

Snow cap meringue cookies fold semi-sweet chocolate chips into low-and-slow baked egg-white meringues, then dip the tops in melted white chocolate. Crisp, airy holiday cookies. Makes 6 dozen.