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Houmous is very versatile and can be eaten as a dip or sandwich spread.
This recipe is as cool as a cucumber! It would usually be served with spicy Indian food but works just as well with veggie dippers, pitta breads or salads.
This version is made with chickpeas instead of pine nuts so is a great alternative for people with nut allergies.
Chutneys originate in India and are a great way of preserving fruit and vegetables.
Tomato salsa is a typical accompaniment to many Mexican meals, such as beans wrapped in a tortilla or flatbread.
This sauce is great as a chunky topping for burgers or on baked potatoes with some grated cheese.
This dish, known as Baba Ganoush, is now commonly eaten in the Middle East, North Africa and Turkey.
Traditionally, this sauce is made using a ‘roux’ method. This recipe explains how to make a quick, one-stage version of the sauce.
Raw, crunchy carrots are great to dip. Try this as a snack.
This delicious dip uses canned salmon (an oily fish) which contains omega-3 fatty acids.
Flavoursome dressings can really perk up a few basic salad ingredients.
This recipe originated in Latin America and makes a great dip or accompaniment to fajitas and other Mexican foods.