This is National Chips and Dip Day!

Sorry, but I did not realize this was not celebrated every day. Chips and Dips anchor nearly every Happy Hour we serve. Some are fancy. Some are sassy. Some are colorful. Some are hot. Some are cold. Some are cheesy. Etc., etc., etc.


The all-time champion is the old-fashioned California Dip. Yup… 1 container of sour cream and 1 envelope of dry onion soup mix.  Serve it up with homemade chips, salty Ruffles, or a kettle-fried varietal. Many have munched on my onion dip, insisting that I must add some secret ingredients, as it tastes so different from when they’ve made it at home.


No secret ingredient, but I always share a not-so-secret technique. Stir your soup mix into the sour cream and scoop it all back into the sour cream container, but do this 24 hours ahead of serving time. This allows the moisture in the sour cream to fully rehydrate the dried onions, while also letting the flavors marry beautifully. Expect no leftovers. Yummy!

About Cathy Burnham Martin

Author of 20+ books, and counting! A professional voice-over artist, dedicated foodie, and lifelong corporate communications geek, Cathy Burnham Martin has enjoyed a highly eclectic career, ranging from the arts and journalism to finance, telecommunications, and publishing. Along with her husband, Ron Martin, she has passions for entertaining, gardening, volunteering, active and visual arts, GREAT food, and traveling. Cathy often says, "I believe that we all should live with as much contagious enthusiasm as possible... Whether we're with friends or family, taking people along for the ride is more than half the fun."
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