Some of the world’s best-loved (and most easily made) dips have surprisingly few ingredients. From a Middle Eastern-style hummus to Mexican guacamole and a French tapenade, you can go globe-trotting from your kitchen in a flash. Each of our simple recipes needs just three ingredients, a little salt and pepper, and can easily be jazzed up with fresh herbs for flavour and colour, a squeeze of lemon or lime, or a dash of chilli.

This Scandinavian-style dip combines three great ingredients – cream cheese, salmon and dill – for a refreshing summertime dip. Take 225g (8oz) of cream cheese, combine with one tablespoon of freshly chopped dill and around 120g (4oz) finely chopped smoked salmon. Season to taste and serve with a dark rye bread. For a punchier version, add a tablespoon of lemon juice and a teaspoon of prepared horseradish. 

Dips don't have to be savoury. This caramel sauce makes a wonderful partner for all sorts of desserts. Dip in churros or strawberries, or just a spoon, we won't judge... Add one part butter and one part white sugar to a saucepan on a medium heat. Stir until an amber colour is reached and then slowly add one part cream, whisking continuously. To vary the recipe, you can substitute brown for white sugar and add a little vanilla extract to taste.

Combine around 200g (7oz) of tangy soft goats' cheese with the juice and zest of a whole lemon, then blend with 340g (12oz) of mayonnaise and season with salt and pepper to make this moreish dip. You could easily substitute the goats' cheese for feta or cream cheese, and add a tablespoon of olive oil and a clove of garlic for depth and richness.

With the tang of blue cheese and lemon juice, this dip stands up very well to the heat and bite of spicy buffalo wings. Mix crumbled blue cheese and sour cream in equal proportions, then combine with the juice of half a lemon. That’s it – fast enough to be done during the commercial break. Of course, you can add half as much mayonnaise as you did blue cheese, a crushed garlic clove, smoked paprika, chopped parsley and even bacon bits for a garnish if you want to go all out.

This Middle Eastern dip is now a firm favourite pretty much everywhere. Take a standard can of chickpeas, usually around 240g (8.4oz) when drained, and blend to a fine texture. Then add two or three crushed garlic cloves and two tablespoons of extra virgin olive oil. Season with salt and pepper to taste, and serve with lightly toasted pitta breads. Ramp up the flavour with two tablespoons of lemon juice, a tablespoon of tahini (sesame seed paste) and a teaspoon each of cumin and paprika.

This is a great dip to have in your repertoire and can be made in mere minutes. Whisk sour cream with a green herb of your choice – parsley, dill or chives work well. Season with salt and pepper to taste, combine with freshly squeezed lemon juice and you’re done. Serve with crackers, bread or vegetable crudités. For a different version, whisk mayonnaise in equal parts with the sour cream and continue as before, with the addition of a crushed garlic clove.

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Similar to raita, tzatziki's core ingredients are cucumber, plain yogurt and mint. The refreshing dip is commonly served alongside a Greek mezze and great with flatbreads, tortilla chips and crudités. To make, take half a cucumber, scoop out the seeds and grate the flesh. Mix with around 250g (8.8oz) yogurt and chopped mint. A couple of crushed garlic cloves and a squeeze of lemon make great extra additions.

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A staple from Mexico now widely enjoyed around the world, guacamole can be made in myriad ways. Our basic version keeps it to the bare essentials. Smash three avocados with a good pinch of sea salt, add the juice of two limes to taste, and stir in lots of chopped coriander. You could add a dash of Tabasco, a pinch of cumin and some finely chopped spring onions too. 

Get more ideas for quick appetisers for last-minute guests here

Popular in the Middle East and now a firm fixture on many restaurant menus, labneh is simply strained yogurt, which ends up quite cheesy, a bit like ricotta. You can flavour it with herbs, garlic, spices and olive oil. It's remarkably simple but tastes amazing. It does need 48 hours in the fridge to strain, but it's worth it.

Get the recipe for labneh here 

Here's a perfect hot dip to serve with potato wedges or fries. Take two tins of tomato and onion mix, add a teaspoon each of dried oregano and chilli flakes. Add plenty of salt and pepper, bring to the boil, then simmer until the sauce has reduced and thickened. Taste for seasoning before serving.

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