By: Tanya Rajesh
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Dips are more than just condiments; they represent global cuisine, each spoonful offering a taste of culinary heritage. Read on to find out more about dips from across the world.
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Bagna cauda is an Italian dip, which translates to "hot bath." The two main ingredients of bagna cauda are garlic and anchovies and it is usually served hot.
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Muhammara is a dip from Syria but is popular across the Middle East. This dip has roasted peppers, walnuts, breadcrumbs, olive oil and pomegranate molasses.
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Ponzu is a citrusy dip from Japan, where it's used as a popular dipping sauce for sashimi, tempura, and dumplings.
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Gubbrora is a popular Swedish dip made with anchovies, boiled eggs, onions, sour cream, dill, and chives.
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Caponata comes from the Italian island of Sicily. It's made with a mix of Sicilian staples like eggplant, capers, olives, onions, and pine nuts.
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Aji criollo is a spicy Peruvian salsa made with yellow aji chili peppers and oil. It is used as a dip with various meat and fish dishes.
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Tzatziki is a Greek dip made from yogurt, cucumbers, garlic, and herbs and spices. It is usually served with meat dishes, or an appetizer.
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