Everyone loves hummus and given that it takes all of five minutes to whizz up, there's no need to buy it. The simple combination of chickpeas, tahini, garlic, olive oil and lemon works every time. Serve with tortilla chips or even better, sliced pitta bread. Cut the pitta into triangles or wedges, brush with olive oil then bake in a hot oven until crisp.

Get the recipe for homemade hummus here

Always make more guacamole than you think you'll need – once everyone starts dipping in, they just keep going. Although most recipes use fresh chilli, we've found it works really well with Tabasco if you don't have any chillies. The lime zest and juice help prevent discolouring but cover the surface with clingfilm too, if you're making ahead.

Get the recipe for guacamole here

Blue cheese mixed with mayo, sour cream, lemon and garlic is the go-to accompaniment to buffalo chicken wings. But it's also great with a selection of crudités and crackers. Try to find a soft, creamy blue cheese such as gorgonzola.

Get the recipe for blue cheese dip here

Also known as aubergine caviar, this is a Middle Eastern classic made from aubergines, tahini, garlic, yogurt and lemon. Although traditional recipes say to char the aubergines over an open flame, you can pierce them and put into a very hot oven until they are blackened instead. You'll peel off the outer skin and only use the flesh. Serve with flatbreads or toasted pitta.

Get the recipe for baba ghanoush here

A homemade mayo with punchy ginger and peppery watercress goes so well with roast chicken. You could also use as a dip for chicken skewers or fat, juicy prawns. 

Get the recipe for ginger and watercress mayo here

Here's something a little different to add to your repertoire – muhammara is a Syrian roasted pepper dip, great with flatbreads. It consists of roasted red peppers, toasted walnuts and pomegranate molasses, which adds a wonderful sweet and sour note. It's whizzed in a blender with onion, garlic, oil and breadcrumbs. Make it a few hours ahead and it will taste even better once the flavours have had a chance to mingle.

Get the recipe for muhammara here

This dip with a kick is just divine with potato wedges. A can of tomatoes is simmered with garlic, dried oregano and chilli flakes, then blitzed. You can leave the dip chunky or whizz to a smooth texture. Serve with a cooling ranch or sour cream-based dip for a spicy-soothing combo.

Get the recipe for hot and spicy tomato dip here

There's no need to prepare whole artichokes for this – you can use hearts straight from a jar or can (even better if you can find the ones which are lightly charred). Whizz up the artichokes in a blender with equal quantities of cream cheese and mayo, add blanched spinach leaves and whizz again. Season with salt, pepper and lemon juice, according to taste.

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Beetroot makes a fabulous dip and, if you buy cooked beetroot in vacuum packs, it's ready in an instant. Our lighter recipe is made with low-fat quark (a soft cheese) but you could substitute Greek yogurt or cream cheese to make it a little more indulgent. Roasted garlic and thyme are perfect partners in this deeply savoury dip. 

Get the recipe for creamy beetroot dip here

A satay-style peanut dip is simple to make and pretty versatile. You can use it for chicken, beef or pork skewers, summer rolls or vegetable crudités. Blend crunchy peanut butter with garlic, coriander, soy sauce and coconut milk – it's pretty much a store cupboard dip.

Get the recipe for satay dip here

Tzatziki, the traditional Greek yogurt and cucumber dip, can be served with toasted pitta, crisps or as a side to grilled meats and vegetables. The key is to get as much liquid out of the cucumber first, so the dip doesn't become runny. And be warned – it'll become more garlicky, the longer it sits.

Get the recipe for tzatziki here

Tapenade, a Mediterranean olive paste, is usually served as an appetiser with toast. But if you add a little extra olive oil, it makes an extremely good dip for corn chips, pretzel bites, raw radishes and celery. It's full of bold flavours: black olives, garlic, capers and lemon juice.

Get the recipe for tapenade here

A simple watercress and mint tip is a winner with roasted new potatoes or potato wedges. Just six ingredients – watercress, mint, garlic, lemon, crème fraîche and sugar – are whizzed together in a blender. It couldn't be easier.

Get the recipe for mint and watercress dip here

A fiery and sharp Vietnamese dipping sauce is brilliant for large prawns, spring rolls or dumplings. That sweet, sour, hot flavour is achieved with lime juice, sugar, rice vinegar, fish sauce, garlic and chilli. It's best made fresh on the day you intend to serve it.

Get the recipe for Vietnamese dipping sauce here

A mayonnaise laced with anchovies makes the best-ever dip for fries or corn chips – even better if the mayo contains minced garlic. Pound the anchovies to a paste in a pestle and mortar, then stir it into the mayonnaise.

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Take inspiration from Welsh rarebit, the British comfort food of toast topped with cheese, English mustard and Worcestershire sauce, for an indulgent dip. Make the cheesy mixture and pour into small ovenproof dishes, then grill until bubbling. Try serving it with toasted bread. Everyone will keep coming back for more.

Get the recipe for rarebit here