Dips and Spreads

Baba ghanoush is a very popular appetizer and dip in the Middle East. Its smoky, rich flavor of the eggplant goes well with wedges of pita bread or with raw vegetables. Try using it as a sandwich spread or rolled up in wraps. Read more »

Guacamole is popular in Mexico and throughout Central America. The name comes from the Aztec worlds ahuacatl (avocado) and molli (sauce). Guacamole is also common in Tex-Mex and American Southwestern cuisine. In Mexico it is this rich and creamy condiment is often still made with a traditional mortar and pestle called a molcajete. Often called guacamol in other parts of Central America. Read more »

Guasacaca is a popular condiment in Venezuela that is very similar to Mexican guacamole. Serve it as an accompaniment to grilled meats, poultry, salads, empanadas or arepas. Read more »

Hummus is popular appetizer, or meze, throughout the Middle East. Serve with grilled or toasted pita bread cut into wedges. Or use as a sandwich or wrap spread. Read more »

Muhummara is popular condiment and dip in Lebanon, Palestine, Syria. Serve muhummara with grilled meats, fish and kebabs, or as a spread or dip for bread or pita. In western Turkey it is called acuka. Other spellings are moohummara or muhammarah. Read more »

Pimento cheese is a well-known and beloved sandwich filling in the Southern United States. A simple mixture of chopped Cheddar cheese, mayonnaise and pimentos, pimento cheese is great between two slices of crustless white bread. It's also wonderful as a spread for crackers or dip for vegetables. Or use it to top hot dogs or hamburgers. Believe it or not, this tasty spread is also popular in the Philippines, where it's called cheese-pimiento. Read more »

Queso fundido is as simple as it is decadently tasty. Flavorful cheese is melted together with fragrant mushrooms, roasted peppers or other garnishes and served with fresh corn tortillas. Serve this south-of-the-border version of cheese fondue as a starter to any Mexican meal. Your guests will be singing your praises. ¡Que rico! Read more »

Salsa roja, a simple yet flavorful Salvadoran cooked tomato sauce, is often served alongside pupusas and curtido. Read more »

Salsa made with tomatillos is a refreshing and bright change from your typical tomato-based salsa. Salsa verde improves in flavor if allowed to rest for 1-2 hours before serving. Tomatillo salsa pairs well with pork, chicken, tamales, enchiladas and is a great dip for tortilla chips. Read more »

This famous Indonesian peanut sauce is pronounced "sahm-bal kah-CHANG." Another name for it is bumbu satay. Serve with satay ayam or gado gado. Read more »

Taratour is a favorite sauce in the Eastern Mediterranean. Serve it with shawarma, fish, falafel, kefta or over vegetables. Sometimes spelled taratoor or tarator. Read more »

The cooling combination of yogurt and cucumber is popular all around the eastern Mediterranean. The Turkish version is called cacik. In Iran it is known as mast-o-khiyar. Bulgarians call it tarator. For Iraqis, it is jajeek. Serve tzatziki with gyros or keftedes. Read more »