Dips and Spreads to Build a Dinner Around

This collection of Dips and Spreads to Build a Dinner Around is perfect for a warm evening when nobody wants to cook a proper meal. It brings together beet hummus, muhammara, toum and nine more dips and spreads, and the last one is filling enough to count as the dinner rather than the starter. Save the list for your next get-together.

Whipped Brie Cheese with Honey and Thyme, Five Minutes

Whipped brie with honey served in a bowl with cheese crackers — Ayla Clulee

Brie beaten until smooth, with honey and thyme on top. It takes about five minutes and gives the board something mild next to the garlic. Number 6 is the one at the other end of that scale.

To learn more: Whipped Brie Cheese with Honey and Thyme

Beet Hummus Recipe, Beetroot Does The Work

A bowl of bright pink beet hummus served with vegetable crudités. — Ayla Clulee

Chickpea hummus with roasted beetroot blended through it. The beetroot does the colouring, so there is nothing else to add.

To learn more: Beet Hummus Recipe

Air Fryer Tortilla Chips, Something To Scoop With

Tortillas cut into wedges and crisped in the air fryer. Season them while they are hot. Number 8 is the version to make for the thicker dips.

To learn more: Air Fryer Tortilla Chips

Muhammara Recipe, Walnuts And Peppers

The dip is cooled and transferred to a dish. — Ayla Clulee

Roasted red peppers pounded with walnuts, breadcrumbs and pomegranate molasses. It is thick enough to spread rather than dip.

To learn more: Muhammara Recipe

Baba Ganoush Without Tahini

Roasted eggplant dip served with pomegranate seeds. — Ayla Clulee

Charred aubergine mashed with garlic, lemon and olive oil. Leaving the tahini out puts the smoke from the aubergine front and centre. Number 9 is the other one built on a single vegetable.

To learn more: Baba Ganoush Without Tahini

Toum - Lebanese Garlic Sauce, Four Ingredients

Toum sauce served with grilled kofta. — Ayla Clulee

Garlic, oil, lemon and salt, whipped into an emulsion. A small bowl goes a long way, and it keeps in the fridge for weeks.

To learn more: Toum - Lebanese Garlic Sauce

Homemade Labneh (Yogurt Cheese), Started The Night Before

homemade labneh cheese served on 2 plates as a dip — Ayla Clulee

Yoghurt salted and strained overnight until it thickens. Spread it out, pour olive oil over it and scatter za'atar or dried mint on top. Number 11 is the other one that uses yoghurt.

To learn more: Homemade Labneh (Yogurt Cheese)

Skordalia - Greek Potato Dip, As Garlicky As It Sounds

skordalia dip is garnished and served with flatbread — Ayla Clulee

Potato whipped with garlic, olive oil and vinegar. It is usually served with fried fish, so put it next to anything crisp. Number 12 is the one that turns the board into a meal.

To learn more: Skordalia - Greek Potato Dip

Barbari Bread - Persian Flatbread, Made For Tearing

Barbara bread cut into 6 pieces — Ayla Clulee

A long Persian flatbread with ridges pressed down the top and sesame or nigella seeds scattered over. It is vegan, and it is the bread most of these dips are meant to be eaten with.

To learn more: Barbari Bread - Persian Flatbread

Turkish Spinach Dip - Ispanak Borani, The Green One

borani dip served with a drizzle of chili oil — Ayla Clulee

Wilted spinach folded through garlicky yoghurt, with a spoonful of warm butter over the top. It is the easiest way to get a green vegetable onto the board.To learn more: Turkish Spinach Dip - Ispanak Borani

Greek Fava Recipe - Split Pea Dip, Not Broad Beans

Yellow split peas cooked down and blended with olive oil and lemon. Despite the name, there are no broad beans in it. Top it with raw onion and capers.

To learn more: Greek Fava Recipe - Split Pea Dip