Skyronnes is an dipping sauce originating from Iceland. The sauce is usually made with skyr (traditional Icelandic yogurt), olive oil, and a variety of fresh herbs and spices. Skyronnes is usually served as an accompaniment to Icelandic fish and chips.

Skyronnes

This thick and spicy paste is one of the most common dipping sauces in South Korean cuisine. It is traditionally prepared with a combination of fiery gochujang (red pepper paste) and the pungent doenjang (fermented soybean paste). Although the combination is easily adapted to personal preference, the usual additions include sesame oil, scallions, sesame, garlic, and some sweet element such as brown sugar or honey. Ssamjang is roughly translated as a sauce for wraps, and it is usually enjoyed as a dipping sauce served with various Korean barbecue dishes such as bulgogi or galbi.

Ssamjang

Stapilos pkhali is a traditional dip or spread originating from Georgia. It is usually made with a combination of carrots, walnuts, garlic, coriander, vinegar, chili powder, and salt. The carrots are cooked until just tender and then cut into cubes. The walnuts, garlic, salt, and chili powder are ground into a paste, then mixed with coriander and vinegar. The paste is mixed with the carrots and everything is brought together into a thick paste. The mixture is served on platters and it's often garnished with fresh coriander. Stapilos pkhali is usually served cold or at room temperature.

Stapilos pkhali

Suero is a creamy and tangy Colombian sauce or dip made with fermented whole milk, salt, and vinegar or lime juice. It originates from Colombia's coastal region, hence its other, extended name &ndash; suero coste&ntilde;o. It is often served as an accompaniment to sausages, tamales, arepas, or plantain chips.

Suero

Palestine

Sumaghiyyeh is a traditional dish originating from Gaza City. It's made with a combination of sumac-infused water, tahini, and flour. The ingredients are mixed together, and the mixture is then added to cooked meat (usually beef), herbs, sliced chard, garbanzo beans, and spices. It's fried in olive oil, poured into bowls to chill, then served with pita bread for scooping. Sumaghiyyeh is traditionally prepared on holidays and special occasions such as weddings, funerals, and Eid.

Sumaghiyyeh

Tahini is a paste consisting of toasted and ground sesame seeds which are usually thinned with lemon juice and water. It is an incredibly versatile paste that can be served as a dip and consumed on its own, or as a condiment accompanying numerous meat and vegetable dishes in Middle Eastern cuisine. Tahini can also be used as a spread, as the main ingredient in soups, or as a key ingredient in hummus, halva, or baba ghanoush. It is believed that the best tahini should have a light and toasty sesame seed flavor and a rich texture. The paste contains large amounts of Vitamin B and E, as well as magnesium, iron, and calcium. Originally, sesame seeds came to Israel via ancient Persia, where they were considered holy food. Sesame products were so popular that they were reserved only for the aristocracy, and tahini soon spread to India, Africa, and Asia. Today, it remains an extremely popular condiment in numerous countries such as Greece, Iraq, Turkey, Syria, and Egypt. It is recommended to pair it with date syrup or cocoa powder for a nutritious, flavorful dessert.

Tahini

Taktouka is a healthy and nutritious Moroccan salad consisting of cooked tomatoes and green peppers mashed into a pur&eacute;e. The salad is often served as a side dish to grilled meat and fish dishes, although it can also be used as a dip, when it's consumed with crusty bread, used for scooping up the salad. It is recommended to garnish taktouka with freshly chopped parsley or coriander and a drizzle of olive oil.

Taktouka

India

Tomato chutney is a south Indian chutney variety that's traditionally prepared by crushing roasted tomatoes, chilis, garlic, tamarind, salt, and cumin in a mortar. Nowadays, there are various additions such as urad dal, chana dal, sesame seeds, peanuts, onions, garlic, and ginger. Once prepared, the tomato chutney is typically served with breakfast foods such as dosa and idli, but it is not uncommon to see it served with rice or snacks such as masala vada and dal vada.

Tamatar ki chutney

Originally named after the Thousand Islands region along the upper part of the St. Lawrence River between Canada and the United States, this popular dressing appears to have more than one origin story. However, food historians have pointed out that the earliest printed reference to Thousand Islands dressing dates back to 1912. Though it is often referred to as the "secret sauce," this creamy dressing is commonly served as a condiment or dipping sauce, and most versions contain at least mayonnaise, ketchup, vinegar, sugar, and relish, with salt and pepper to taste.

Thousand Island Dressing

Toum is an authentic Lebanese and Syrian garlic paste. It is made with whole garlic cloves, which are slowly crushed using a mortar and pestle, or nowadays simply ground in a food processor. During this process, oil (preferably neutral oil such as canola, or the flavorful olive oil) is gently added to create a homogeneous garlic paste with an unusual, fluffy texture. Finally, salt and lemon juice are added to the mix, giving the paste a salty flavor and ivory color. Toum is used for marinades, sauces, and dips, and can enrich any meal. It is usually combined with chicken in traditional dishes such as roast chicken, chicken skewers or chicken shawarma, but is also commonly combined with beef, lamb, or goat meat. It is often used as a spread in the famous Lebanese pita sandwiches and wraps, or as a simple spread over bread, which is served as a starter or a snack. Toum can be made in advance and can keep up as long as three weeks. Since it is highly versatile, numerous ingredients, such as mint, can be added to diversify its flavor and texture. This delightful, pungent garlic spread and its adaptations can also be found in eastern Mediterranean countries, Egypt, and Iraq.

Toum

Tsukejiru is a traditional dipping sauce for cold noodles. The sauce consists of soy sauce, sugar, dashi, mirin, and bonito flakes. Once cooked, the dipping sauce is strained through a sieve lined with a cotton cloth and it's then left to chill. In Japan, it's especially popular to serve tsukejiru with cold hiyamugi noodles on a hot summer day.

Tsukejiru

Urnebes is an authentic Serbian spread consisting of salty cheese, garlic, sour cream, roasted peppers, paprika, oil, and cooked egg yolks. It is traditionally served as a side dish accompanying numerous grilled meat dishes, although it can also be used as a topping for hamburgers or as a dip. In Serbia, urnebes can be found at almost every fast food stand.

Urnebes

Zaalouk is a traditional salad made by cooking eggplant, tomatoes, garlic, and flavorings such as cumin, paprika, coriander, and parsley. Although it can be served on its own, zaalouk is also often served as a side dish, a spread for sandwiches, or a dip, when it is paired with crusty bread.