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Chip or Dip, which comes first?

I was sitting there munching on some generic/store brand 'woven wheat crackers' and a popular storebought blend of chickpeas and other ingredients that could possibly be considered hummus in the most general terms.

As I was eyeballing proportions so that I didn't end up with either a half box of crackers or a half tub of 'dip' left over I started wondering if the dip was a condiment to accentuate the taste and texture of the chip, if the chip was a delivery vehicle for the dip, or if the two were a well balanced combination to be enjoyed as a single entity.

Now part of that depends on the chip and the dip involved. I tend to lean slightly toward the 'dip delivery vehicle' as I normally would not eat trisc... er... woven wheat crackers by themselves, but i was wondering which side other chowhounds came down on. (I have been known to down a large number of other type of crackers without dip,)

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  1. For me the chip is a "dip delivery vehicle" as I rarely eat chips without dip.

    1. the "dip" comes first ;-)

        1. I'll have to agree that the scooping item is secondary to the dip, but I have very definite ideas of which chip/cracker/veg should be served with those dips. Guess I think of it as a symbiotic relationship.

          1. Depends. Parties is where I usually encounter both dips and dippers, and usually there seems to be enough variants of each that I just pick what I want with what. As for which would come first if I were buying, it would most frequently begin with what food the chips would precede, and then what dips I want for that kind of chip. Hence: chili or enchiladas = tortilla chips = salsa, bean dip, guac or chile con queso. BBQ or cookout = kettle chips = onion or spinach or pesto dip. Mediterranean = pita chips = tzatzike or hummus medley. Some dips, such as pico de gallo, can work nicely with any cuisine (at least any that call for dips!) and a broad variety of dippers.