(recipe adapted from http://thefoodblog.com.au/2010/04/fast-and-easy-toum-the-best-lebanese-garlic-sauce-recipe.html ) As I have promised y...

Creamy with a hint of crunch, kamaboko dip makes for the perfect dip to pair with your favorite cracker or chip. The perfect pupu to bring to your next get together.

This spread is a favorite in Hungary. Almost every household has a special way of making it. Main spices are ground caraway seeds that give its unique taste and sweet paprika powder for the nice orange colour.

Flavored with olive oil, vinegar, almonds, and plenty of raw garlic, then served chilled or at room temperature, skordalia—a tangy mashed potato dip—will give you a whole new perspective on what mashed potatoes can be.

Baba ganoush + romesco = babamesco! A combination of the two well-loved, flavorful sauces makes for a wonderful and healthful dip, spread or sauce.

Cretons de Quebec is a sort of pork pate served most commonly as a spread for toast at breakfast. Try it with blackberry jam or apple butter.

Gorton (French-Canadian Pork Spread). Discover our recipe rated 4.5/5 by 4 members.

I grew up eating maast o khiar (direct translation: yogurt and cucumber) as a side dish, alongside many a Persian meal at home. It’s a beloved little yogurt dish made in many Middle Eastern and Mediterranean countries and it’s no wonder it has massively grown in popularity here in the West with the wildfire spread...

This Sriracha Aioli recipe is packed with healthy, flavorful ingredients that instantly level up your snacking game. Made in minutes with just the right amount of tangy, creamy, spicy heat! This clean eating condiment is mayonnaise-free and the perfect sauce, dip or spread.

This fluffy, creamy, swooshable dip from Second Generation in Chicago is good on everything from roasted vegetables to chewy grains.

For a winning appetizer, serve crispy phyllo cups filled with taco-seasoned ground beef and shredded cheese. These handheld bites will be a surefire hit with a hungry crowd. —Roseann Weston, Philipsburg, Pennsylvania

What would dumplings and potstickers be without delicious dipping sauces? Recreate your favorite restaurant condiments at home with these easy recipes.

This classic Kentucky cucumber dip adds plant-based Southern style to your Derby party or afternoon teatime!

This guava dip recipe has only 4 ingredients and makes a quick and easy appetizer. It would be a perfect addition to a Cinco de Mayo celebration.

Gyoza Sauce, sweet, spicy and perfect for all your dipping needs! Whether you are dipping gyoza, chicken, even meatballs this gyoza dipping sauce is what you need

For those of us - and I know you're out there! - who really do like liverwurst. I love the stuff! This recipe came from my grandparents.

This bagna cauda dip is a delicious blend of salty garlicky goodness - the perfect snack or appetizer to any tailgate party or fall fest. My family has made this dish for football game viewing for years, and it always tastes amazing!

Truly the BEST recipe for Baba Ganoush- made with eggplant, tahini paste, garlic, salt and lemon. A delicious Middle Eastern Eggplant Dip that is full of complexity and depth. Use the oven or grill for this recipe. Gluten-free, low-carb, vegan.

Grilled Baba Ganoush is a traditional Middle Eastern dip that's perfect to serve as an appetizer, snack or spread. You'll love the smoky flavor!

Learn how to make the perfect peanut sauce with just 8 simple ingredients and less than 10 minutes of your time! This is one of our go-to recipes in our house when we are in need of a good dip or dressing, and it hits the spot every time.

Muhammara is a traditional Syrian red pepper dip made with roasted red peppers, walnuts, and pomegranate molasses. This recipe is easy to make, vegan and gluten-free. Serve as a dip, spread, or even as a pasta sauce. It is deliciously addictive!

Smokey Baba Ganoush is a wonderfully rich and creamy Middle Eastern eggplant dip that might just give hummus a run for its money!

Sample sandwich recipes

In India, char roasted eggplant are more of a winter specialty, but you can enjoy it any time of the year!

Definition: Bitchin' Sauce (nerb—noun + verb) is a bitchin' (for lack of a better word) sauce sold at the San Diego farmers market. It comes in 3

Sweet, spicy and savory. 3 classic flavors come together in this trio of Asian dipping sauces that showcase authentic Asian flavors for spring and egg rolls.

This recipe for homemade labneh (yogurt cheese) will give you a creamy, smooth, and delicious healthy cheese. Serve it for breakfast, snack or as an appetizer

I'm certainly no expert on Middle Eastern cuisine; but one thing I am certain of is I can’t get enough of it. The bright, acidic and spice forward flavors filled with varying textures and colors are often just what I’m craving. Plus, I have a penchant for over ordering whenever I go out to eat (Must Try All The Things) so Mezze style eating was pretty much tailor-made for me. You get to try a little of everything;  but clearing all the plates is a truly attainable goal (and one that I strive for at all times in life). Now just looking at this recipe may have you running for the nearest Middle Eastern joint in your ‘hood, but fear not! It’s actually much easier than it looks. The keys for success here? MEP (mise en place) all of your ingredients in advance so you can quickly whiz up the different layers in the food processor; all you’ll need is a quick rinse between each batch of flavorful dip. From Game Day to Viewing Parties to Galentine’s Celebrations; this hearty dip has all all your snacking needs covered! Don’t like your foods touching? Serve each component in separate bowls for the mezze board of your dreams! Not expecting a crowd? Just pick one or two of your favorite layers and whip that up as a stand alone dip.  Serve it with easy Homemade Za’atar Pita Chips and you’ll never go back to store bought.   Recipe and Headnote Molly Adams

Super easy and versatile Korean dipping sauce

Anthony Bourdain calls this super-garlicky mayonnaise “the magical condiment.” The perfect balance of garlic, lemon and saffron is what makes it so good.

From the kitchen of One Perfect Bite...Saturday is the day I set aside to market and visit the farms that provide our fruits and vegetables. This afternoon we added an additional, though pleasant, stop to our usual itinerary. Detering Orchard was having its annual harvest extravaganza. We never miss it. The immediate world is invited to the Detering's party and everything from food to hayrides and face painting is free. I wrote about the event last year and if you'd like to know more about this wonderful man you'll find part of his story here. Bob and I, of course, overate, so to remedy the afternoon's caloric excesses we decided to have a light supper. I pulled out a couple of old recipes and decided to go with a roasted tomato soup, a salad and a real treat call Australian Busters. Busters are savory biscuits or crackers that were given this unusual name because when eaten without caution they become belt busters. They are made from a cheesy dough that is very much like the dough used to make a pie. The dough is rolled and cut and baked in much the same way. They are really simple to do, very fattening and absolutely delicious with any non-creamy soup. I like to serve them as soon as they come from the oven, but they will keep in an airtight container for several days. As with most simple recipes, it's important to use the best ingredients you can get your hands on. I made these with European butter and an aged Oregon Cheddar cheese. The busters are also delicious when made with a shredded Asiago or Parmesan cheese. Herbs can also be added. I've had this recipe for a very long time. It originally appeared in the New York Times. If you are looking for a simple something to serve at your next souper supper, I hope you'll give these a try. Here's the recipe. Australian Busters...from the kitchen of One Perfect Bite Ingredients: 8 tablespoons butter, cut in 1/4-inch dice 2 cups all-purpose flour 1 teaspoon salt 3-1/2 cups shredded cheddar cheese, loosely packed 6 to 7 tablespoons water 1/8 teaspoon cayenne pepper Directions: 1) Preheat oven to 450 degrees F. Line a large baking sheet with parchment paper. Spray with nonstick cooking spray. Set a side. 2) Place the flour and salt in a medium bowl. Add butter. Rub butter into flour with tips of fingers until particles are very small. Still using your fingers, mix in the cheese. Stir in water and cayenne pepper with a fork. Turn onto a lightly floured work surface and roll dough out to 1/4-inch thickness. Cut into 3-inch rounds and place on baking sheet. Collect and re-roll scraps as required. Prick each biscuit 10 times with tines of a sharp fork. 3) Bake for 15 minutes. Remove from oven. Let sit in pan for 5 minutes before transferring to wire rack to cool. Yield: 16 biscuits.