Hors d'oeuvre in the context of "Dipping sauce"

Pasta salad, known in Italian as insalata di pasta or pasta fredda, is a dish prepared with one or more types of pasta, almost always chilled or room temperature, and most often tossed in a vinegar, oil or mayonnaise-based dressing. It is typically served as an appetiser (antipasto) or first course (primo).

A dip or dipping sauce is a common condiment for many types of food. Dips are used to add flavor or texture to a food, such as pita bread, dumplings, crackers, chopped raw vegetables, fruits, seafood, cubed pieces of meat and cheese, potato chips, tortilla chips, falafel, and sometimes even whole sandwiches in the case of jus. Unlike other sauces, instead of applying the sauce to the food, the food is typically placed or dipped into the sauce.

Dips are commonly used for finger foods, appetisers, and other food types. Thick dips based on sour cream, crème fraîche, milk, yogurt, mayonnaise, soft cheese, or beans are a staple of American hors d'oeuvres and are thicker than spreads, which can be thinned to make dips. Celebrity chef Alton Brown suggests that a dip is defined based on its ability to "maintain contact with its transport mechanism over three feet [1 m] of white carpet".

Tapas (Spanish: [ˈtapa]) are appetisers or snacks in Spanish cuisine. They can be combined to make a full meal and are served cold (such as mixed olives and cheese) or hot (such as chopitos, which are battered, fried baby squid; or patatas bravas, spicy potatoes). In some bars and restaurants in Spain and across the globe, tapas have evolved into a sophisticated cuisine. In some Central American countries, such snacks are known as bocas. In parts of Mexico, similar dishes are called botanas.

An individual appetizer (or single order of an item) is a tapa.

A chip (American English and Australian English) or crisp (British English) is a snack food in the form of a crisp, flat or slightly bowl shaped, bite-sized unit. Some chips can be made into dishes and served as an appetizer, side, hors d'oeuvre, etc. Some types of chip are often served in the combination plate, chips and dip. Other chips are sweet or strongly flavored or fragile. Tortilla chips can be used for chips and salsa, nachos, bean dip, guacamole, or a layered dip containing multiple of these.