Are you looking for some delicious dipping sauces to make but don't know where to start? You are in luck for some of the more delicious dipping sauce recipes yet!

Here is where we unlock the secret to elevating your culinary experience with a tantalizing array of dipping sauce recipes. Whether you're hosting a gathering, preparing a snack, or simply looking to add a burst of flavor to your meals, our collection of mouthwatering dips is here to delight your taste buds.

Check Out our Go to Dripping recipes below!

Chilli Sauce Recipe

Ingredients:

• 3 tomatoes
• 1 medium brown onion
• 4 long red chilli, tops cut off (seeds kept inside!) 
• 1 red capsicum, deseeded 
• 2 garlic cloves, crushed
• 1/2 lime, juiced
• pinch of salt & pepper
• 1/2 tbsp mustard powder 
• 1/2 tsp cayenne pepper 
• 2 tbsp olive oil

Instructions:

1. In a food processor, add chilli, onion, capsicum, garlic, lime juice, salt, pepper and olive oil. Blend until each ingredient is finely diced.
2. In a large, non-stick pan, heat a splash of olive oil over a medium heat.
3. Add the chilli mixture into the pan and stir for 5 minutes, or until mixture has completely softened.
4. Add the tomatoes into the food processor and blend for 2 minutes.
5. Add tomatoes to the pan and add mustard powder, cayenne pepper and a touch more salt. Leave to simmer for 10 minutes. 
6. Take off heat and leave to cool. 
7. Once cooled, place into a blender and blend until a paste like consistency. 
8. Using a funnel, funnel the chilli sauce into a bottle, or air tight container. Keep in fridge for up to 4-6 weeks. 

This recipe can also be frozen! So don't be afraid to make a big batch and freeze it.

Thai Peanut Dipping Sauce

Ingredients:

• 2 Tbsp. peanut oil
• 1/3 cup shallot (thinly sliced)
• 4 garlic cloves (thinly sliced)
• 2 inches galangal (skinned and chopped into rounds)
• 1 stalk lemongrass (ends trimmed, outer layer peeled and cut into 1/2" pieces)
• 1 1/2 cups raw skinned peanuts
• 1 can coconut milk (13.5 ounces)
• 1 Tbsp. tamarind paste
• 3 Tbsp. fish sauce
• 3 Tbsp. lime juice
• 1 Tbsp. brown sugar
• 1 Thai chili (optional; end trimmed and seeded)
• 1/2 cup water

Instructions:

1. Equipment: 3-4 quart sauce pan
2. Heat a sauce pot on medium high heat and add peanut oil. Reduce heat to medium and add the sliced shallots, garlic, galangal, and lemongrass. Saute until fragrant, about 3-4 minutes, stirring occasionally to prevent burning. Add in the peanuts, and stir with a large spoon to fully coat the peanuts in the mixture. Continue to saute for another 2-3 minutes to toast the peanuts.
3. Add coconut milk, tamarind paste, fish sauce, lime juice, brown sugar, chili (if using), and water. Cover and allow to simmer for 10-12 minutes, stirring occasionally.
4. Remove pot from heat. Attach the pan guard to the arm of your KitchenAid® Corded Hand Blender. Attach the arm of the hand blender to the base and submerge the blender into the pot to blend. Start at a slower speed while the pieces are large, then increase speed as the mixture becomes smoother. (NOTE: You may find it easier to slightly tip the pot so there’s a deeper portion where you’re blending.) Blend until smooth, about a minute.
5. Sauce will be thick. If you desire a thinner sauce, add an additional tablespoon of water at a time and blend again until you reach desired consistency.

Authentic Chimichurri Sauce

 
Ingredients:

• 1/2 cup olive oil
• 2 tablespoons red wine vinegar
• 1/2 cup finely chopped parsley
• 3-4 cloves garlic , finely chopped or minced
• 2 small red chilies , or 1 red chili, deseeded and finely chopped (about 1 tablespoon finely chopped chili)
• 3/4 teaspoon dried oregano
• 1 level teaspoon coarse salt
• pepper , to taste (about 1/2 teaspoon)

Instructions:

1. Mix all ingredients together in a bowl. Allow to sit for 5-10 minutes to release all of the flavours into the oil before using. Ideally, let it sit for more than 2 hours, if time allows.
2. Chimichurri can be prepared earlier than needed, and refrigerated for 24 hours, if needed.
3. Use to baste meats (chicken or steaks) while grilling or barbecuing. We don't use it as a marinade, but choose to baste our meats with chimichurri instead. However, you can use it as a marinade if you wish. Also, add a couple of tablespoons over your steak to serve.