Greece

Brined or dried capers are the main ingredient in this creamy Greek dip. They are usually incorporated in a neutral base that is made with soaked bread or mashed potatoes, which is additionally enriched with garlic, onions, vinegar, olive oil, and the choice of spices and fresh herbs. Kaparosalata is traditionally associated with the Cyclades island group, namely Syros and Sifnos, and it is usually served as a bread spread or a fragrant dip that accompanies roasted or grilled meat.

Kaparosalata

United States

Benedictine is a traditional spread or a dip originating from Kentucky. It's usually made with a combination of cream cheese, a pinch of cayenne pepper, cucumber juice, onion juice, and a few drops of green food coloring (alternatively, spinach or parsley). The dip was invented by Jennie Benedict, the editor for the Louisville Courier-Journal. Nowadays, the dip is often elevated by mayonnaise, sour cream, dill, grated cucumbers, and grated onions (instead of just the juices). It's recommended to serve it with crackers or vegetables. The dip is especially popular during the Kentucky Derby, but it makes for a great addition to any gathering or party. When used as a sandwich spread, it's served on crustless white bread.

Kentucky Benedictine Dip

Kinema is a unique Nepalese food consisting of fermented soya beans that have a sticky texture and a slight ammoniacal odor if prepared properly. The soya beans are traditionally left to ferment for two to three days above an earthen-oven kitchen. The name of the food is derived from the words ki, meaning fermented, and nambaa, meaning flavor. It is typically consumed as a curry-like accompaniment to boiled rice, although it can also be served as a dip.

Kinema

Garlic chutney is a traditional chutney made with garlic as the main ingredient. Other ingredients usually include red chili peppers, coriander powder, cumin, and salt. There are many garlic chutney variations made with different additional ingredients such as lemon juice, sugar, shallots, tamarind, or coconut (for the wet version). The ingredients are blended until the mixture becomes smooth or slightly coarse, and the chutney is usually served as a spread or a dip, but it's also used as an accompaniment to bhakri, roti, chaat dishes, vada pav, idli, or khandvi. It is believed that the best garlic chutney has flavors that are spicy, slightly sweet, and tangy. This chutney is also popular in Pakistan, Nepal, and Bangladesh.

Lahsun ki chutney

Red chutney is a traditional chutney made with red hot chili peppers as the main ingredient. Other ingredients usually include garlic, ginger, cumin, tamarind, onions, water, salt, and roasted bengal gram. There are many red chutney variations made with different additional ingredients such as chaat masala, sugar, tomatoes, or lemon juice. The ingredients are blended into a paste, mixed with water, and the chutney is then usually served as a spread or a dip, but it's also used as an ingredient or condiment to prepare Indian chaat dishes or sandwiches. Red chutney is also served with South Indian breakfast items such as dosa and idli. It is believed that the best red chutney has flavors that are spicy and tangy.

Lal chutney

Lunumiris is a flavorful Sri Lankan staple that is traditionally served as a condiment accompanying egg hoppers, a typical breakfast dish. In Sinhala language, lunu means onions, while miris means chili, referring to the two ingredients used to make this spicy condiment. The paste is usually combined with salt, pepper, lime juice, and Maldive fish, and the mixture is then ground using a mortar and pestle. Once prepared, the condiment can be served immediately with a variety of dishes, or it can be refrigerated for up to one week.

Lunumiris

Germany

Originally from Mainz, meenzer spundek&auml;s is a type of traditional cream cheese dip or spread. It typically consists of a mixture of cream cheese, quark, sour cream, finely chopped onions, and garlic, seasoned with sweet paprika, salt, and freshly ground pepper. The dip is usually topped with sliced onions and served with salty pretzels. It is typically paired with a glass of wine or a cold beer. Boiled potatoes and radishes can also accompany the dip, or they can be smeared on bread. Rich and creamy, this cheese dip is a staple at restaurants and wine taverns throughout the region. Besides Mainz, the dip is also commonly consumed throughout Rheinhessen and Rheingau regions. Its name is derived from the German words Spund, referring to the conical cork of a wooden wine barrel, and K&auml;se, meaning cheese. Every year, a Spundek&auml;s competition is held in honor of this Mainz specialty, known as Rheingau sucht den Super-Spundek&auml;s, meaning Rhine District seeks the Super-Spundek&auml;s.

Meenzer Spundekäs

Chilli chutney is a traditional chutney made with red or green chili peppers as the main ingredient. Other ingredients usually include garlic, cumin seeds, turmeric, mustard oil, and salt. There are many chili chutney variations made with different additional ingredients such as grated coconut, curry leaves, lemon juice, sugar, or peanuts. The ingredients are fried in oil until soft, then blended until smooth, and the chutney is usually served as a spread or a dip, but it's also used as a side with roti, idli, dosa, rice, and Indian flatbreads. It is believed that the best chilli chutney has flavors that are spicy and tangy.

Mirchi ki chutney

Spain

This pungent, acidic sauce is a specialty of the Canary Islands. It can be used as a sauce, baste, marinade, or dip. Traditionally, mojo sauce is made with a base of vinegar, hot peppers, sea salt, cumin, garlic, and olive oil. The sauce can be either red (mojo rojo) or green (mojo verde), depending on whether it is flavored with coriander or paprika. The red version is usually served with meat and potatoes, while the green one is paired with fish dishes. The name of the sauce is derived from the Portuguese word molho, which means sauce.

Mojo

Mojo rojo or red mojo is a flavorful Spanish sauce that is especially popular in the Canary Islands. It is believed that it has origins in Spanish cuisine, which was heavily influenced by the Moors. The sauce usually consists of olive oil, vinegar, sea salt, garlic, chili, cumin, and piment&oacute;n paprika. It is typically consumed with meat dishes and boiled potatoes.

Mojo rojo

Mojo verde or green mojo is a flavorful sauce that is especially popular in the Canary Islands. It consists of coriander, parsley, green peppers, olive oil, vinegar, garlic, and sea salt. The sauce is typically served with a variety of fish dishes, adding tons of flavor in the process.

Mojo verde

India

Peanut chutney is a popular South Indian dish made by combining peanuts with ingredients such as green or red chilis, garlic, and a blend of spices. After frying each ingredient until fragrant and slightly browned, everything is combined and blended into a creamy mixture. Tamarind juice or fried black grams are often added for extra flavor, and the chutney is typically enhanced with a tempering of mustard seeds, cumin seeds, asafetida, red chilis, curry leaves, and garlic. Typical of Telugu cuisine, peanut chutney usually accompanies breakfast dishes such as dosa (thin, crepe-like rice pancakes), idli (steamed rice cakes), uttapam (thick pancakes), or paratha (flatbread), but is also often eaten with rice or lentils. Spicy and flavor-packed, the chutney is also excellent when it's smeared on sandwiches or used as a dip.

Moongfali ki chutney

Nam phrik phao is a versatile Thai concoction and a secret ingredient in numerous Thai dishes. It is made with a combination of roasted chili peppers, dried shrimp, garlic, shallots, ginger, fish sauce, tamarind paste, fermented shrimp paste, and palm sugar. It can be used as a sauce, condiment, a dip, or a spread, along with being used in a number of different dishes as a cooking ingredient.

Nam phrik phao

Nam pla wan is a traditional dip originating from Thailand. This sweet and savory dip is made with a combination of fish sauce, palm sugar, shrimp paste, shallots, sliced chili peppers, and dried shrimp. The ingredients are cooked over medium to low heat until the sugar dissolves. The dip is left to cool down to room temperature and get a sticker texture, and it's then traditionally served with tart fruit such as green mango, green apples, or firm strawberries for dipping.

Nam pla wan

China

Nanpie or nanmi is a spicy and sour Dai dipping sauce that is prepared using a mortar and pestle &mdash; the ingredients are crushed until they turn into a mash. It can be made with a myriad of different ingredients, from vegetables and berries to fish, which are combined with a host of herbs and spices such as garlic, ginger, coriander, chili, tea tree leaves, and basil. Some of the better-known kinds are tamarillo nanpie, goby nanpie and black nightshade nanpie. Prior to mashing, the vegetables or berries are roasted or fried while the fish is grilled. Nanpie can taste differently, either salty, sour, spicy, numb, sweet, or bitter, depending on the recipe. A traditional Dai banquet will have several dishes served, each accompanied by its own nanpie. The more nanpie you see served, the more significant and tasty the meal is.

Nanpie

Coconut chutney is a popular South Indian condiment or side dish, consisting of a coconut stew that is combined with shallots, tamarind, ginger, chiles, and curry leaves. It is a specialty of the North Malabar region, where it is prepared in two versions - solid and liquid. The liquid version is usually served with idlis and dosas, while the solid version, also known as uruttu chammanthi, is commonly served with rice, either for lunch or dinner. It is said that the best coconut chutney is made with ammikal, or mortar and pestle, when the chutney is ground by hand, resulting in a far superior flavor than the ones made with a blender or a food processor.

Nariyal chutney

Iran

Naz khatun is an authentic Iranian vegetable condiment which originated in the city of Behshahr. It is prepared with fire-roasted or oven-roasted eggplants, a rather large amount of herbs, and the unusual verjuice, a zesty drink made from unripe grapes. Roasted eggplants are roughly or finely chopped, then mixed with fragrant herbs such as mint, basil, and parsley. Traditional versions may also include garlic, pomegranate molasses, and powdered wild celery, also known as angelica. Sour verjuice is added in the end to infuse the ingredients and bind them into a more homogenous paste. Even though it is a simple dish, the final taste of naz khatun is complex, combining smoky eggplant flavors with the freshness of herbs and the pungency of the juice. This wonderfully fragrant condiment is usually served with rice, lentils, or fried eggs. It can also be used as a delicious dip for traditional Iranian flatbreads.

Naz khatun

Orange chutney is a traditional chutney made with oranges as the main ingredient. Other ingredients usually include sugar, water, tamarind pulp, salt, and roasted jeera powder. There are many orange chutney variations made with different additional ingredients such as mustard, urad dal, ginger, garlic, chili peppers, or bengal gram dal. The ingredients are cooked until the mixture becomes slightly smooth or coarse, and the chutney is usually served as a spread or a dip, but it's also used as an accompaniment to rice, chapati, or roti. It is believed that the best orange chutney has flavors that are sweet, tangy, and slightly spicy.

Orange Chutney

Australia

Invented in the 1960s by Rosemary Dempsey, the Original Kiwi Dip has remained a staple at parties and summer barbecues in New Zealand for decades. This concoction is a simple onion dip that consists of two main ingredients: thick reduced cream and onion soup mix. The creamy mixture is typically consumed well-chilled along with salty chips, but it can also be consumed with fresh-cut vegetables, rice crackers, or crispy pita bread. The dip can optionally be enhanced with a drizzle of lemon juice or vinegar. Original Kiwi Dip traditionally uses Nestl&eacute; reduced cream and Maggi onion soup mix to achieve the unique flavor.

Original Kiwi Dip

Papaya chutney is a traditional chutney made with grated papaya fruit as the main ingredient. Other ingredients usually include mustard seeds, asafoetida, turmeric powder, salt, water, and green chili peppers. There are many papaya chutney variations made with different additional ingredients such as curry leaves, sugar, lemon juice, and ginger. The ingredients are cooked, then blended until slightly smooth or coarse, and the chutney is usually served as a spread or a dip, but it's also used as an accompaniment to gathiya, roti, and snacks. It is believed that the best papaya chutney has flavors that are sweet, tangy, and slightly spicy.