7 easy & delicious dipping sauces – how to make them and what to eat with each one of them!
I am a sucker for a good dipping sauce. They can make finger food just that much better. My husband is probably the one who got me super into making dipping sauces. He wants dipping sauce with everything. I don’t think he’d ever eat chips or pretzels without them. I mean, can’t really blame him. Chips and dip are an epic combo.
Ever since we got an air fryer, I make fries all of the time. We love using Japanese sweet potatoes. I’ve been creating quite a bit of dipping sauces to serve with the fries. So, I figured it was about time to share them!
I stored mine in cute little mason jars that came with stickers to label them!
Comeback Sauce
What to dip in it: fries, my everything chicken fingers, chicken nuggets, fried pickles, onion rings, tater tots, fried shrimp.
Thai Peanut
What to dip in it: spring rolls, veggies (so good with carrots), chicken satay, and wontons. Or use it as a spread with my Thai chicken wraps. You could also use cashew butter instead of peanut butter and make it Thai cashew sauce!
Roasted Garlic Aioli
What to dip in it: crispy brussels sprouts, fries, fried green tomatoes, crabcake poppers, literally everything pretty much.
Jalapeno Cilantro Yogurt
What to dip in it: veggies, my cheesy cauliflower bombs, fries, tortilla chips, plantain chips.
Drizzle it on: tacos or burrito bowls!
Maple Dijon
What to dip in it: sweet potato fries and crispy brussels sprouts.
Drizzle it on: my pecan crusted chicken or fall harvest quiche!
Buffalo Yogurt Ranch
What to dip in it: my air fried pickles, fries, tater tots, cheesy cauliflower bombs, chicken fingers or nuggets, onion rings.
Harissa Tahini Paste & Dipping Sauce
The paste: spread it on roasted cauliflower or wraps and sandwiches. Still makes a great veggie dip but way thicker than the dipping sauce version.
The dipping sauce & what to dip in it: veggies, sweet potato fries, drizzle over buddha bowls or roasted potatoes.
7 Easy & Delicious Dipping Sauces
Ingredients
Comeback Sauce
3/4 cup mayo
1 tsp lemon juice
2 tbsp ketchup
2 tsp worcestershire sauce
2–3 tsp hot sauce, I use red hot
1/2 tsp dried mustard
1/4 tsp garlic powder
pinch of onion powder
pinch of paprika
salt to taste
Thai Peanut
1/2 cup natural creamy salted peanut butter, can also use cashew butter
3.5 tbsp coconut aminos
1.5 tbsp rice vinegar
2 tbsp lime juice
3 tbsp water
1/2 tsp ground ginger
1/4 tsp garlic powder
pinch of crushed red pepper flakes, optional
roughly chopped peanuts and chopped cilantro for serving, optional
Roasted Garlic Aioli
1 head of garlic
1/2 tbsp olive oil
3/4 cup mayo
2 tbsp dijon
1 tbsp lemon juice
1/2 tsp dried parsley
salt and pepper to taste
Jalapeño Cilantro Yogurt
3/4 cup plain greek yogurt
1 tbsp lime juice
3 tbsp cilantro leaves
1/2 jalapeño or more to taste, seeds and ribs removed
1/4 tsp minced garlic
salt and pepper to taste
Buffalo Yogurt Ranch
3/4 cup plain greek yogurt
2.5 tbsp hot sauce, I use red hot, you can also use a bottled buffalo sauce instead
1/4 tsp paprika, or more to taste
1/2 tsp dill weed
1/2 tsp dried parsley
pinch of garlic powder
pinch of onion powder
salt and pepper to taste
Maple Dijon
5 tbsp good quality dijon
3 tbsp maple syrup
1/4 cup mayo
pinch of dried thyme
pinch of salt
Harissa Tahini Paste
3/4 cup tahini
2 tbsp harissa paste, I use Trader Joe’s
2 tbsp lemon juice
1/4 tsp garlic powder
2 tbsp olive oil
salt to taste
Harissa Tahini Dipping Sauce
1/3 cup + 1 tbsp tahini
2 tbsp harissa paste
2 tbsp olive oil
2 tbsp lemon juice
3 tbsp water
1/4 tsp garlic powder
salt to taste
Instructions
Comeback Sauce
Mix all ingredients and store in an air tight container in the fridge.
Thai Peanut
Mix all ingredients. If too thick add more water. Store in air tight container in the fridge. When serving, top with chopped peanuts and chopped cilantro if desired.
Roasted Garlic Aioli
Preheat the oven to 420 degrees F. Slice the top of the head off on garlic to expose the cloves. Place on foil lined baking sheet. Drizzle with 1/2 tbsp olive oil. Wrap the garlic up with the foil and bake for about 35 minutes. Meanwhile, mix together the rest of the ingredients. When garlic is done roasting, squeeze the cloves into the mayo sauce mixture. Using an immersion hand blender or food processor – blend the aioli until smooth. Store in an air tight container until ready to use.
Jalapeño Cilantro Yogurt
Combine all of the ingredients in a food processor or blender. Blend/process until smooth. Taste and adjust salt, garlic, lime or jalapeño if need be. Store in an air tight container until ready to use.
Buffalo Yogurt Ranch
Combine all ingredients. Taste and adjust seasonings or hot sauce if need be. Store in an air tight container until ready to use.
Maple Dijon
Mix and combine all ingredients. Taste and add more maple, dijon, or mayo if need be. Store in an air tight container until ready to use.
Harissa Tahini Paste
Combine and mix all ingredients. Store in air tight container until ready to use.
Harissa Tahini Dipping Sauce
Combine and mix all ingredients. Store in an air tight container until ready to use.
Peggy Carter
I made the garlic aioli, buffalo yogurt, and comback sauce for a Super bowl party. It was so good dipping wings, veggies and chips in!
Amanda Hickman
Hi Peggy, I’m so glad you liked them 🙂