Chips and dip – crab dip and potato chips |
Chips and dip gained significant popularity in the United States during the 1950s, in part due to a Lipton advertising campaign for their French onion dip recipe, sometimes referred to as "California dip". Specialized trays and serving dishes designed to hold both chips and dip were created during this time. Chips and dip are frequently served during the Super Bowl American football game in the United States. National Chip and Dip Day occurs annually in the U.S. on March 23.
The popularity of chips and dip significantly increased in the United States during the 1950s,
A bowl of chile con queso served with tortilla chips |
Chips and dip are a popular food during the annual Super Bowl game in the United States. Eighty-five percent of Americans eat potato chips.
Chips and salsa, typically served using tortilla or corn chips, is a common type of chips and dip dish that gained significant popularity in the United States in the late 1980s. Chips and guacamole, also typically served with corn-based chips is another type, as well as chips and bean dip. Seven-layer dip and tortilla chips is another corn-based chip combination, as is chile con queso, an appetizer or side dish of melted cheese and chili pepper typically served in Tex-Mex restaurants as a sauce for nachos.
Double-dipping involves taking a bite of a chip and then re-dipping it into a dip, which some people disapprove, while others are indifferent. Double-dipping transfers bacteria from a person's mouth into a dip, which can then be transferred to other consumer's mouths.
The behavior of double-dipping involves consuming chips and dip, taking a bite of the chip, and then
Tortilla chips and several salsas |
A study performed by the Department of Food Science and Human Nutrition at Clemson University found that three to six instances of double-dipping "would transfer about 10,000 bacteria from the eater’s mouth to the remaining dip," which corresponds with "about 50-100 bacteria from one mouth to another, in every bite." The study concluded with the recommendation that double-dipping should be curtailed, along with tips to prevent it from occurring.
A segment on MythBusters in 2009 tested how much bacteria is transferred during the process of double-dipping, finding that there is a transfer but that it "adds only a few more microbes".
National Chip and Dip Day occurs in the United States annually on March 23. Tostitos-brand tortilla chips, a major U.S. brand, observed the day in 2015 by providing coupons for free dip for interested customers named "Chip".
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