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This dish, known as Baba Ganoush, is now commonly eaten in the Middle East, North Africa and Turkey.

This sauce is great as a chunky topping for burgers or on baked potatoes with some grated cheese.

Raw, crunchy carrots are great to dip. Try this as a snack.

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 recipe originated in Latin America and makes a great dip or accompaniment to fajitas and other Mexican foods.

This version is made with chickpeas instead of pine nuts so is a great alternative for people with nut allergies.

Houmous is very versatile and can be eaten as a dip or sandwich spread.

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.

Flavoursome dressings can really perk up a few basic salad ingredients.

This delicious dip uses canned salmon (an oily fish) which contains omega-3 fatty acids.

Traditionally, this sauce is made using a ‘roux’ method. This recipe explains how to make a quick, one-stage version of the sauce.