If turkeys are for Thanksgiving and chocolates are for Valentine’s day, dips are for Super Bowl Sunday. By the end of the game, Americans will have gone through more than 8 million pounds of tortilla chips and thousands of tons of potato chips. Without missing the half-time show or taking their eyes off the field, they will have dipped and scooped and licked the most delectable combinations of homemade and store-bought dips off their fingers.
Dips, a kind of finger food for grownups, have been around for thousands of years, but it wasn’t until the 1950s that the idea of scooping up mounds of savory mixtures became popular.
Onion dip, created in 1954 to promote onion soup, was an envelope of soup mix and a container of sour cream. It was a stretch to call it cooking, but that was besides the point. The dip was one of those spur of the moment party foods that everyone seemed to like.
Clam dip, another stir-together concoction that was piled onto chips or spread on English muffins and served as canapes, was appealing enough to start a run on canned clams.
Because we cannot imagine a Super Bowl party with just one dip,