15 Popular Dips From Around The World

Dips are a popular food worldwide — probably in part because this shareable food works as both an appetizer and a snack, making it useful in many different situations. Dips are excellent for social gatherings, from backyard barbecues to game nights to birthday parties. 

These dishes come in many different forms. Some popular dips include sour cream and onion, spinach and artichoke, chili cheese, and seven-layer. Dips are also versatile; they can be served cold or warm, thick or thin, sweet or salty. You can eat dips with chunks of fluffy white bread, crispy tortilla chips, or crunchy carrots sticks.

Many dips enjoyed in the United States originated in other countries. Fresh guacamole was created by the Aztecs living in present-day Mexico, savory hummus was invented in the Middle East, and red marinara sauce — often enjoyed as a dip — is from Italy. But there are many other dips that you may not know. Let's explore delicious dips from around the world.

Romesco sauce can be a dip, dressing, or spread. This smoky Spanish recipe varies, but it's usually made from a combination of roasted tomatoes, roasted red peppers, garlic, toasted nuts, and bread. The nuts and bread give the dip some texture, while the roasted tomatoes and red peppers add a smoky taste with an acidic undertone. 

It's a staple in Spanish cuisine, and it's often enjoyed along with seafood, poultry, meat, and vegetables. Romesco dip is especially popular during the summer. Around this time, fresh tomatoes are abundant and grilling season is in full swing. The colorful sauce is especially excellent with crudités. But be careful not to make the mistake of confusing Romesco sauce with Romanesco — a type of Italian cauliflower.

Romesco is found throughout Spain, but it originated in Tarragona, a city in the Catalonia region. Some believe the dip is from the Roman era, but it seems unlikely because tomatoes didn't make their way to Europe until the Spanish conquest in the 16th century.

Taramasalata is a Greek dip with ancient origins, and it is widely popular throughout the country. Taramasalata is made with tarama or fish roe, usually from cod or carp. The fish roe is mixed with olive oil, lemon juice, and leftover bread or breadcrumbs. In some regions, the breadcrumbs are replaced with potatoes. In Northern Greece, they add almonds. Other regions may add scallions to the base recipe, adding a hint of tanginess, as well as texture.

Traditional taramasalata has a creamy, salty flavor that leaves a rich aftertaste. It is served with toasted bread or crackers and is especially popular during Lent. But nowadays, you can find it throughout the year in Greek restaurants.

Depending on the type of fish roe that is used, the dip can be pink or white. When taramasalata is pink, this hue comes from the artificial color added to some fish roe. Whether the dip is pink or white doesn't change the robust, briny flavor.

Citrusy ponzu dip is from Japan, where it's used as a popular dipping sauce for sashimi, tempura, and dumplings. The word ponzu translates to "vinegar punch," because the zesty sauce hits hard. While the sauce isn't hot like wasabi, the intensity of the vinegar and citrus is an eye-opening flavor.

Ponzu originated in Nagasaki during the Edo period. Originally, ponzu sauce was a sauce that was always made fresh at home. But by the 1960s, it was being sold and manufactured, eventually becoming a pantry staple. 

This dip is made from classic Japanese pantry staples rice wine, rice vinegar, fish flakes, and seaweed. But the star of the sauce is tangy citrus. Traditionally, the dip is made with citrus fruits like yuzu and sudachi, giving it its distinct bold taste. But lemon and lime are often used instead because they are more readily available. 

There are many types of ponzu sauce used throughout Japan. Some contain soy sauce, others add sesame paste. Other iterations lean into umami flavors, adding kombu dashi (soup stock made with dried seaweed).

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. The eggplant gives the dip a meaty texture, the salty olives and capers contribute a tanginess, and the pine nuts give it a crunch. 

There are many variations of caponata — Sicily has 37 versions of it. Some versions are made with red and yellow bell peppers. Other versions are made with peeled tomatoes. The small village of Polizzi Generosa adds artichokes to its caponata. In the town of Bivona, peaches, a local delicacy, are added to the sweet, savory dip. Most versions of caponata are served with slices of toasted bread as an appetizer or on grilled fish.

It's difficult to know the exact origins of caponata, but it was first mentioned in print in 1759. Most food historians agree the dish was born out of the close ties Sicily had with Arab traders, who introduced Sicily to eggplants.

In Argentina, there is a green oily sauce called chimichurri. This sauce — which plays a central role in the cuisine — is made with parsley, cilantro, oil, chili, and garlic. Either lemon juice or vinegar is also added, providing an acidic component to the dish. Some recipes swap out the cilantro for oregano, and others add both. 

The sauce has a distinct earthy taste with spicy undertones. Chimichurri is served alongside grilled meats and is also used as a dipping sauce for savory empanadas.

The exact history of chimichurri is unknown, but there are some theories that the sauce was brought to Argentina by Europeans. One theory states that an Irishman was trying to replicate Worcestershire sauce and accidentally made chimichurri. The theory is based on the man's name, Jimmy McCurry, which sounds a little bit like chimichurri. Another theory claims that European immigrants from the Basque region of Spain brought their grilling culture and grilling sauce with them when some of them immigrated to Argentina during the late 1800s. Another theory is that the sauce was always in Argentina and that it came from the Quechua people. 

The Mexican dip queso fundido is a mix of several melted cheeses, which are heated together to form a gooey cheesy dip. The recipe can be made with any combination of different cheeses. The most common cheeses used are Oaxacan quesillo, queso asadero, queso Chihuahua, queso fresco, and Mexican manchego. Mexican manchego shouldn't be confused with Spanish Manchego. Mexican manchego is made with cow's milk and is different than Spanish Manchego, which is made with sheep's milk.

This dip is then usually topped with chorizo, grilled peppers, or mushrooms. Queso fundido is served hot, often with warm corn tortillas and fresh salsa. It is Mexican comfort food at its finest and is made to be shared.

Every household makes queso fundido a little differently, and there are many regional variations throughout Mexico. It can be topped with local chilies, dried shrimp, or machaca. In some regions, they amp it up by adding alcohol on top of the melted cheese and lighting it on fire to create queso flameado.

Queso fundido is different from Tex-Mex queso, which is made with processed cheese. Some suggest that queso fundido was the predecessor to Tex-Mex queso and packaged cheese dips.

In the U.S., diners dip fries in ketchup; in Europe, fries get dunked in mayonnaise, but in Canada, people eat their fries as poutine. Poutine is a classic Canadian comfort food that originated in Quebec. It's made with French fries, covered in cheese curds, topped with gravy. 

While poutine is technically a dish, poutine gravy is a unique sauce that's used somewhat like a dip. The brown gravy is made with chicken or beef stock, tomato paste, cornstarch, vinegar, and Worcestershire sauce. It also has more acid from the vinegar and tomato paste. Some believe the tomato paste is due to early poutine adopters adding ketchup to their poutine mix. The acid gives poutine gravy a punchier flavor than regular brown gravy. 

Poutine gravy isn't just for poutine; it can be used as a dipping sauce for chicken fingers and pizza. Or you can spread it on bread for a tasty sandwich.