Dip is dinner every Friday. I work at Two Sisters Bar & Books and need a 'meal' that can be enjoyed throughout the evening without need for utensils, time, & manners.

A dip is like a cocktail: an assembly of tasty ingredients that add up to more than the sum of their parts. The window for 'balance' is blown wide open, ie if the ingredients are good together then your own sense should be good enough to determine amounts. Dips are blessedly hard to mess up.

I will be about dips, chips, and anything else that comes to mind. There will be five points. There will be intermittent measurements, good taste, and lots of calories.

Inspired by the baked potato:

1. Accept that sour cream will be a part of your life. 'Lowfat' is not an option. The bacon chopped and rendered. Firm up the bacon in the freezer for 15 minutes then chop, it is much easier. Drain bacon well: cold bacon fat in dip form is not as beguiling as it might sound. The chives made tiny. Salt to taste.



















2. The chip bag will be trimmed with scissors so the top of the opening is reasonably close to the chips.
3. Ruffles is king. Tortilla and corn chips will come into play but for the biggest buck bang Ruffles are the sine qua non of chips.
4. Keep dip cold.
5. A sharp knife is your friend. For dips, and all else.