Dip predates the Super Bowl, but not by much. The love child of fondue and salad dressing, dip rolled over the country like a great onion soup mix tidal wave in the middle of the last century, feeding a nation as it moved out of the dining room and into the den. But as it is most commonly encountered now, in the grocery, your average tub of ranch dip will long outlast the Super Bowl, if not all of civilization. Seeking something a little fresher and less geologic in its life span, I turned to Alton Brown – dip obsessive and host of the Food Network’s ‘Good Eats‘ – who described for me three classic dips.
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