Our top ten dips – and the best things to dip into them

You wouldn’t think that Walnuts and red peppers were natural bedfellows – but there’s something about this dip, which combines both, that is way more than the sum of its parts! This is a delicious alternative to hummus which is full of heart-healthy protein from the nuts and tangy, fruity savouriness from the red peppers. Add in a dash of good-quality Balsamic Vinegar and a few spices, and you’re all set for a taste experience that really hits the spot! We think this goes remarkably well with these rather splendid gourmet sodabread multiseed toasts.

This wonderful, deeply savoury dip is a delectable riff on the classic Middle Eastern ‘Baba Ganoush’ which includes a lovely dollop of Greek yoghurt to add some creaminess to the smokiness. We’ve also kept the skin of the aubergine on instead of discarding it – this adds an extra layer of flavour, and as aubergine skins contain the powerful antioxidant nasunin, this also boosts the nutrition profile of this smoky treat. We recommend grabbing some of these delicious organic Linguette flatbreads to dip into it.

A very popular and well-known flavour combination in Poland, this unusual mix combines the sweet earthiness of beetroot with the fiery pungency of horseradish root, to winning effect. The affinity these two ingredients have for each other elevates this dip to the next level, so if you haven’t tried it yet, give it a go!

We find this dip is particularly good when you dip slices of this wonderful Pumpernickel-style buckwheat bread into it – and for extra colour, flavour and texture, why not scatter some of these delightfully crispy pieces of Freeze-Dried Beetroot on top?

A wonderful, lip-smacking blend of tasty Kalamata olives and extra virgin olive oil, this classic tapenade-style dip is superb with these crunchy Cretan Barley Dakos and some fresh cucumber and tomatoes.

It’s a real grown-up taste of the Mediterranean, and it also makes a wonderful ingredient to add flavour and colour to breads, rolls and all manner of savoury bakes and sauces.

There’s even a green olive version which is particularly good with these fantastically moreish rosemary flatbreads. Wheel out a jar of this wonder-dip whenever you want a taste of the Med without the hassle of the departures lounge!

Sometimes simple is best, and we should strive whenever possible to let simple, natural flavours sing for themselves without over-complicating anything. Here’s a case in point: Pascali have roasted subergines to just the right level of savoury smokiness, pureed them and jarred them, and that’s basically it. They know that if it ain’t broke, it doesn’t need fixing!

This stunningly umami dip is brilliant served with these Melba Toasts, and for an extra twist, try sprinkling some of our delicious Freeze Dried Green Olive Slices on top!

The adventurous dip afficionado already knows that cannelini beans are a wonderful base for all kinds of dips, as they blend wonderfully and take on flavours superbly while still retaining their own personality – but the use of pumpkin in dip recipes isn’t so widespread. But as soon as you taste this heavenly dip, you’ll be a complete convert!

With the addition of tahini and a smidgeon of cumin, the delicate flavours really come together to produce something you’ll want to make again and again. We find this lovely dip is best enjoyed with something light and crispy to dip into it, such as these yummy Organic Corn Cakes.

This all-time classic has been the king of dips for years and is subject to all kinds of fierce debate – do you add tomatoes? Chillies? Lime juice or lemon juice? Should it be smooth or have some texture to it? Whatever the answers to these questions, the flavour combination of avocadoes and citrus is an absolute winner, and as well as offering a truly transcendant taste, this dish comes up trumps with wonderful nutrition too, with vitamins B, C, K, E and a great array of minerals and heart-healthy fats. We love dipping Amisa’s Veggie Garden Crispbread into our guac, with a cheeky sprinkle of this wonderfully earthy, piquant Smoked Paprika on top.

We love Carley’s – they’ve been blowing the trumpet for organic food and farming since the 1970s, and their pure, unadulterated organic products never use palm fat, emulsifiers, refined oils or anything artificial. This magnificent marmalade combines red onions with cider vinegar, agave nectar and a soupcon of spice which lifts it into the top realm of dips.

It’s absolutely grand paired with some good, strongly-flavoured cheese on a rye crispbread such as these chunky wholegrain rounds, or combined with this egg-free organic mayo and for a great vegan-friendly dip, and polished off with these mega-crunchy Organic Grissini Breadsticks.

Here’s a spicier version of the classic hummus dip, and one we can’t get enough of! Chickpeas are like little protein-filled sponges, taking on the flavours of spices amazingly well, and the harissa adds a piquant spice hit to this magical dish, which really tickles the taste buds! We like to go for a double-hummus hit by dipping some of these Eat Real Organic Hummus Chips into this sumptuous dip, with a liberal sprinkling of Organic Coriander Leaves on top.

Courgettes and curry spices aren’t a well-known flavour combination, but by golly, it works! This vegan, all-natural dip is palm-oil free and contains an array of curry spices along with yellow pepper, cider apple vinegar, garlic and apple juice to lend it a touch of sweetness.

It’s absolutely ace with one of these Piquant Flax Raw Crackers – or equally as great scooped up with some good-quality organic potato crisps like these ones from Biona. You’ll polish off the jar in no time at all, and be back for more!