What are the favorite dips in Canada? It’s Chip and Dip Day

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For lovers of salty snacks, March 23 is a day you won’t want to miss: it’s National Chip and Dip Day. There is much to celebrate about this perfect combination. The two snacks are not only delicious when served together; Chips and dip are also an appetizer, snack, and even an easy meal to make when no one else is around. (It’s okay; we’ve all done it.)

In the beginning, chips usually referred to French fries, but today chips can be made from tortillas, beans, corn, pita, or any number of vegetables. Its partner in calorie crime, salsa, originally focused on a cream cheese or sour cream-based recipe, but now salsas can be anything from a cheese, shrimp, or vegetable-based dip to hummus, salsa, guacamole, tzatziki or chutney. . And who can forget the now famous seven, nine and even eleven layer bath?

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So what will be people’s favorite sauces in 2024? Well, the folks at casivo.ca decided to do a little research. Using Google Trends, they looked at which searches for “immersion” appeared most frequently over the past 12 months in Canada and the United States. In Alberta, New Brunswick and the Northwest Territories, spinach was the most sought-after dip. BC recorded the most searches for “Mexican five-layer salsa,” while Manitoba most frequently searched for “cheese” and Saskatchewan opted for “buffalo chicken.” Ontario, along with Newfoundland/Labrador, recorded the most searches for “crab”; Quebec opted for the “ranch”; Nova Scotia was looking for recipes for “cottage cheese” sauces; and Prince Edward Island most frequently searched for bean sauce recipes.

Some food experts believe the chips and salsa duo began gaining popularity in the 1950s, when Lipton began advertising a recipe encouraging people to combine their dried onion soup mix with cream cheese or sour cream. and serve it with fries. Since then, chips and dip have even taken their place in pop culture. In a 1993 episode of Seinfeld, George is accused of double-dipping at a funeral reception. (Hilarity ensues.) And in the drama Mad Men, a character trades a set of chips and salsa, received as a wedding gift, for a gun.

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Chip and dip companies, of course, love that this snack pairing is now having a special day. Tostitos even went so far as to say that he would give every person named Chip in the United States a free bath on March 23rd, a few years ago.

Tostitos also did a survey about a decade ago to get to the bottom of double dipping. He found that almost half of men would double-dip at a party, while only about a third of women would do the same. By the way, while the practice is unhealthy, the TV show MythBusters tested whether bacteria are actually transferred during double dipping. It is, but the amount is insignificant.

Since culinary history shows that chips and dip have been a popular combination for more than six decades, I looked into the archives to see when those two words started appearing together as “chip and dip.” The first reference in Calgary appears to have been published 68 years ago, in a 1956 recipe column offering tips to amateur chefs. It was recommended that cream cheese could be mixed with liverwurst to create a spread for party guests and that a French fry dip be served with sour cream and onion soup. The most surprising thing about this recipe? It was written in an advice column for men, at a time when 99 percent of recipe advice was published for women. Another interesting fact about this column: it was written by Bert Bacharach, a veteran New York City syndicated newspaper columnist, who was the father of Grammy-winning songwriter Burt Bacharach (Raindrops Keep Fallin’ On My Head, Close to You , etc., etc.) The names of the two men were written differently.

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Calgary Herald;  February 11, 1956.
Calgary Herald; February 11, 1956.

The following December 1958 recipe column in the Calgary Herald looked at how sauces were gaining popularity at Calgary Christmas parties. The Palliser Hotel chef offered some more exotic twists on homemade sauces: a Thousand Island hot sauce; a concoction of green pepper and olives; and clam sauce, ham sauce and shrimp sauce.

Calgary Herald;  December 27, 1958.
Calgary Herald; December 27, 1958.

This recipe from the Calgary Herald from January 1959 showed the sauces becoming even more exotic, with coconut being a suggested ingredient.

Calgary Herald;  January 2, 1959.
Calgary Herald; January 2, 1959.

This 1959 Herald story marked the arrival of shrimp chips in Calgary and also offered some new salsa recipes.

Calgary Herald;  December 18, 1959.
Calgary Herald; December 18, 1959.

As this culinary combination grew in popularity, the chips and dip bowl became a staple in many North American homes. For about $5, the bowls became a popular gift for bridal showers and weddings. Every party host and hostess in the 1950s (and well into the 1970s) had a special chips and salsa serving set that they brought out when guests arrived. A look at Herald home goods ads in the 1950s showed that sets sold for between $4.99 and $8.59 in 1958 and 1959.

This 1958 Simpsons-Sears ad shows an “attractive Pyrex chips and dip set” selling for $5.95; It’s right next to the advertisement for the now almost obsolete carpet sweeper. The ad also shows that Simpsons-Sears was on the verge of the trend of extending business hours; The store was open until 9 p.m. several days before Christmas that year.

Calgary Herald;  December 16, 1958.
Calgary Herald; December 16, 1958.

Another sample ad: The Bay had a chip and dip (and a salad set) on sale for $4.99 on November 26, 1958:

Calgary Herald;  November 26, 1958.
Calgary Herald; November 26, 1958.

Did the cost of chips go down about 65 years ago? Well, this December 29, 1958 ad from Jenkins (Your Hometown Food Store) shows that a double package of Old Dutch potato chips sold for 79 cents and a dip for 29 cents.

Calgary Herald;  December 29, 1958.
Calgary Herald; December 29, 1958.


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