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Chip or Dip, which comes first?

KaimukiMan Jun 19, 2013 01:46 PM

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. fldhkybnva RE: KaimukiMan Jun 19, 2013 02:22 PM

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

    1. Gastronomos RE: KaimukiMan Jun 19, 2013 02:50 PM

      the "dip" comes first ;-)

      1. f
        ferret RE: KaimukiMan Jun 19, 2013 03:12 PM


        1. Terrie H. RE: KaimukiMan Jun 19, 2013 03:26 PM

          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. Will Owen RE: KaimukiMan Jun 19, 2013 03:35 PM

            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.

            1. t
              tzurriz RE: KaimukiMan Jun 19, 2013 03:44 PM

              That totally depends on the chip. :D

              1. DuchessNukem RE: KaimukiMan Jun 19, 2013 03:49 PM

                Dip choice first, most of the time.

                Occasionally a chip/cracker will turn up that screams for a particular topping -- maybe 10-15% of the time.

                (BTW, 'woven wheat crackers' work best w/sliced cheese for me lol.)

                1. m
                  mwhitmore RE: KaimukiMan Jun 19, 2013 09:58 PM

                  The word 'dip' has two different meanings (at least).

                  1. t
                    treb RE: KaimukiMan Jun 20, 2013 03:57 AM

                    For me the chip must be able to stand on it's own, in the flavor and crispness dept but, as a multi tasker, it can also be the delivery vehicle that can add value to a tasty dip.

                    1. JungMann RE: KaimukiMan Jun 20, 2013 07:57 AM

                      Dip comes first, but then you've got to consider the chip. Who doesn't love a chunky spicy chipful of guacamole? But would that guacamole taste just as balanced on an everything bagel chip? Or perhaps you have a tangy and thick pimento cheese which could end up a battlefield of broken tortilla chips without the right vehicle.

                      Chips and dip are a marriage, and every marriage is best when it's your soul mate.

                      1. pinehurst RE: KaimukiMan Jun 20, 2013 08:49 AM

                        Dip is where it's at for me; I think about that first, and then the delivery system.

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                          AngelaID RE: KaimukiMan Jun 20, 2013 12:19 PM

                          Love, love, love the 'woven wheat crackers' - only the Original, no fancy, shmancy flavors. The are the vehicle for a good smoked salmon dip, salami and cheese (dipped in buttermilk ranch dressing) or a "bar cheese" recipe I make about once a year.

                          1. PotatoHouse RE: KaimukiMan Jun 20, 2013 03:24 PM

                            The dip, unless it is pale yellow, cheesy and bacony, and squirts out of a can onto a cracker named "domesticated egg-laying barnyard fowl" in a biskit. In that case, they are both equally complimentary and equally important to the snack/meal.

                            1. bagelman01 RE: KaimukiMan Jun 20, 2013 05:50 PM

                              Snack or meal?
                              If it's a meal then the chip is a delivery device for the hummus, salsa or other non-sour cram and soup mix dip/
                              If it's a snack, the dip just serves to wet down the otherwise dry chip or cracker.

                              1. s
                                sandylc RE: KaimukiMan Jun 20, 2013 06:04 PM

                                Sounds like a deeply philosophical conversation to me. :-)

                                1. Veggo RE: KaimukiMan Jun 20, 2013 06:58 PM

                                  Dip first. My guac HAS to be accompanied by salted white tortilla chips. My fresh oyster dip HAS to be accompanied by dip-size Fritos.

                                  1 Reply
                                  1. re: Veggo
                                    Gastronomos RE: Veggo Jun 20, 2013 07:59 PM

                                    oyster dip

                                  2. al b. darned RE: KaimukiMan Jun 20, 2013 08:22 PM

                                    Shoveling spoonfuls of dip into our face is kinda gross so I have always felt the crackers and chips were invented as a socially acceptable way to consume dip. In the same way I think God created broccoli so we would have a socially acceptable way to consume ranch dressing.

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