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Chips (crisps) are often served with dipping sauces; together they are referred to by the rhyme chips and dip. Chips used include , tortilla chips, , bean chips, , , plantain chips and others. Crackers are sometimes substituted, as are crudités, which are whole or sliced raw vegetables. Various different dips may be used in accompaniment to the chip portion. The dish may be served as a party dish, appetizer, or snack.
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, beginning 1954, due to changes in styles of entertaining in the suburbs and also due to a Lipton advertising campaign based upon using Lipton's Instant soup dehydrated onion soup mix to prepare dip. The advertising campaign occurred on television and in supermarket display advertising, and promoted mixing the soup mix with sour cream or cream cheese to create a dip, to be served with or crudités. This dip began to be called California Dip. The advertising campaign realized significant success, and new, similar dip products were quickly developed thereafter. During this time, unique platters designed for chips and dip service were created that allowed for the containment of several types of chips, and service variations were devised that included serving the dip in a bread bowl or hollowed-out fruit.
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.
In March 2013, Tostitos, a U.S. brand of tortilla chips and dips, hired the Ketchum communications agency to perform a survey concerning double dipping that polled over 1,000 Americans. The survey found that 46% of male participants double-dip at a party, compared to 32% of females. 54% stated that they would not consume dip after seeing another person double-dip, and 22% stated that they did not care. 25% stated that they would verbally object to a person caught double-dipping.
A study performed by the Department of Food Science and Human Nutrition at Clemson University claimed 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's conclusion recommended that double-dipping should, in their opinion, be curtailed, including tips to prevent it from occurring. The pH of the dip also affects the bacterial growth; higher acidity reduces the bacteria in the dip over time.
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 Microorganism".
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