A dip or dipping sauce is a common condiment for many types of food. Dips are used to add flavor and/or texture to a food, such as pita bread, dumplings, crackers, cut-up raw vegetables, seafood, cubed pieces of meat and cheese, potato chips, tortilla chips, and falafel. Unlike other sauces, instead of applying the sauce to the food, the food is typically put, dipped, or added into the dipping sauce (hence the name). Dips are commonly used for finger foods, appetizers, and other easily held foods. Thick dips based on sour cream, creme fraiche, milk, yogurt, mayonnaise, soft cheese, or beans are a staple of American hors d'oeuvres and are thinner than spreads which can be thinned to make dips.Alton Brown suggests that a dip is defined based on its ability to "maintain contact with its transport mechanism over three feet of white carpet".

Dip is a very widespread food. Forms of dip are eaten all over the world.

Some types of dip include:

Dip may refer to:

DIP may refer to:

Food is any substance consumed to provide nutritional support for the body. It is usually of plant or animal origin, and contains essential nutrients, such as carbohydrates, fats, proteins, vitamins, or minerals. The substance is ingested by an organism and assimilated by the organism's cells in an effort to produce energy, maintain life, or stimulate growth.

Historically, people secured food through two methods: hunting and gathering, and agriculture. Today, most of the food energy consumed by the world population is supplied by the food industry.

Food safety and food security are monitored by agencies like the International Association for Food Protection, World Resources Institute, World Food Programme, Food and Agriculture Organization, and International Food Information Council. They address issues such as sustainability, biological diversity, climate change, nutritional economics, population growth, water supply, and access to food.

The right to food is a human right derived from the International Covenant on Economic, Social and Cultural Rights (ICESCR), recognizing the "right to an adequate standard of living, including adequate food", as well as the "fundamental right to be free from hunger".

Sarah Carey is a former Esat Telecom employee and former columnist for The Sunday Timesand The Irish Times. She is currently a radio presenter on Newstalk and has presented for TV3. She resigned from The Irish Times in March 2011 after an appearance on national television during which she defended leaking information from the Moriarty Tribunal about political donations from Denis O'Brien to Irish political parties.

Carey has a degree in History from Trinity College, Dublin and a post-graduate diploma in Business Studies from the Michael Smurfit Business School in University College Dublin. She has performed freelance PR/marketing work for a number of companies and the political party Fine Gael. She has also worked for Esat Digifone.

In 2002, she began writing the blog GUBU, "An Irish woman’s social, political and domestic commentary". Then Sunday Times Irish Editor Fiona McHugh, offered Carey a column after reading the blog. The Sunday Times column ended when she started writing a weekly opinion column for The Irish Times in 2008. The blog also ended in 2008.

Scott Conant (born February 19, 1971) is an American chef, restaurateur, food personality, and cookbook author.

Conant was born in Waterbury, Connecticut. Scott is of Italian descent on his mother's side. He began cooking at a young age, taking cooking classes at the local community college at age 11. At 15, he enrolled in a trade school for culinary arts, and then attended the Culinary Institute of America (CIA). He has since opened a number of very popular restaurants in North America, written numerous cookbooks, and appeared on or starred in many food-related television shows.

A distant relative of Conant's is Roger Conant, the founder of Salem, Massachusetts.

While at the CIA, Conant interned at the famous New York City restaurant San Domenico, an experience that had a decisive impact on the young chef. After graduation, he spent a year in Munich, Germany mastering the art of pastry at the Hotel Bayerischer Hof. He returned to the United States and San Domenico, working as a sous chef and helping the restaurant garner three stars from The New York Times.