Make your own spicy queso dip by melting cheddar cheese, evaporated milk, and cream cheese, then adding green chilies, lime juice, cilantro, and tomato salsa.
Baba Ghanoush, a Middle Eastern classic made with eggplants, tahini, garlic, yogurt, and lemon, is traditionally prepared by charring the eggplants over an open flame or blackening them in a hot oven and served with flatbreads or toasted pita.
Ranch dressing, made from equal parts mayo and sour cream, seasoned with garlic, onion, herbs, and lemon juice, makes a great dip for vegetable crudités.
Homemade tomato salsa made with ripe tomatoes, garlic, red onion, cilantro, green chilies, lime juice and olive oil makes a perfect dip for corn chips and tastes much better than store-bought salsa.
Muhammara is a Syrian dip made with roasted red peppers, toasted walnuts, and pomegranate molasses, blended with onion, garlic, oil, and breadcrumbs, perfect with flatbreads.
A lighter beetroot dip made with low-fat quark, roasted garlic, and thyme makes for a delicious savory dip.
This versatile satay-style peanut dip made with crunchy peanut butter, garlic, cilantro, soy sauce and coconut milk can be used for chicken, beef or pork skewers, summer rolls or vegetable crudités.
Tzatziki, the traditional Greek yogurt and cucumber dip, is perfect with grilled meats and vegetables, but be sure to remove excess liquid from the cucumber and watch out for the garlic flavor.