Finger foods are universally loved by kids and adults alike for their no-fuss, no-muss nature, but they could not exist without their trusty companion: the dip. Canadians may first think of ranch sauce or garlic aioli when asked about our favourite dips, but this staple can be as varied and creative as your imagination allows.
Typically made using local ingredients, dips can contain just about anything including vegetables, grains, dairy, oils and spices, elevating the taste of the foods they’re combined with.
Middle Eastern cuisine sees dips being made with eggplant, chickpeas, yogurt and so much more. Their Indian counterparts are often loaded with veggies and spices, while East Asian cuisine offers a wide array of dips accompanying everything from rolls to edamame to dumplings and everything in between.
Get the full scoop on some of the world’s most delicious cuisines by exploring their local flavours through dips.
- 1/2 jar (80 g) Al’Fez
- 4 tbsp cold water
- 1 tsp lemon juice
- 1 garlic clove, crushed
- 1/2 tsp salt
- Pepper, to taste
- Parsley, to taste
- Combine tahini, water, lemon juice, garlic, salt, pepper and parsley in a small bowl and whisk together.
- 1/2 cup Patak’s Sweet Mango Chutney
- 3 tbsp coconut cream
- Purée chutney in a blender or finely chop it on a cutting board.
- Pour into a saucepan and stir in coconut cream. Cook on medium heat until most of the water evaporates.
- Serve with naan bread.
- 3 tbsp (45 mL) Patak’s Lime Pickle
- 1/3 cup (100 g) yogurt
- 3 tbsp (45 mL) cream
- Mix all ingredients in a bowl and blend to a smooth dip. Serve with naan bread.