| ARGANOIL | Ingredient used for dipping bread or on couscous, especially in Morocco (5,3) |
| SESAMESEED | Small oval seeds baked into the crusts of bread or on buns (6,4) |
| TROLLOPE | Writer dipping bread in booze |
| SOP | Dipping bread |
| SOPS | Dipping breads |
| SOLDIERS | Strips of bread or toast used for dipping into a soft-boiled egg (8) |
| BROWNING | Ingredient used for colouring gravy, cottage pie or beef stew (8) |
| OLIVEOIL | Ingredient used for marinades, dressings and shallow frying (5,3) |
| MARINARA | Sauce delightful for dipping, suitable for spaghetti and perfect for other types of pasta |
| BISCOTTI | Crunchy Italian biscuits, perfect for dipping in coffee (8) |
| SEMOLINA | Coarse grains, usually from durum wheat, used to make pasta, couscous, etc. (8) |
| CRUDITES | Mixed raw vegetables for dipping |
| CALZONES | Pizzeria offerings served with marinara for dipping |
| SIDEDISH | Couscous or rice, e.g. |
| LYE | Solution used for dipping pretzels before baking them |
| TOMATOSOUP | Dish frequently used for dipping grilled cheese sandwiches |
| CHEESE | General name for an ingredient used for Welsh rarebit, toasties or croque-monsieur (6) |
| YEAST | Ingredient used for many types of bread, cake, beer, ale, pizza base, Chelsea buns, brioche... (5) |
| CORNFLOUR | Ingredient used for thickening gravy, sauce, soup or custard (9) |
| SUGAR | Ingredient used for peppermint creams, Turkish delight, chocolate coins, gingerbread or nougat (5) |
