Holiday Appetizers Through the Decades | 1950s Dips for Chips
After chilling for a few hours in the fridge the resulting Confetti Dip was smooth and creamy, with perfect crunch from the veggies. I liked it on a cracker, but potato chips would, of course, also work.
Then it was on to Plaza Dip. I found a few other versions of Plaza Dip online, all with similar ingredients, but no real origin of the name besides the obvious assumption that it had something to do with the Plaza hotel. It was definitely the most fragrant of the three dips thanks to the anchovy paste (which you may omit if you want) and hard cooked eggs.
It also had a lot of zip from the addition of grated horseradish and hot sauce, so if you like a smooth dip in the style of soup-mix onion dip, and can take the heat, you’ll like this one. Potato chips with ridges will do the best job holding onto more dip!
And finally, I got shredding (cheddar cheese, that is) for Sharp Dip, which should really be named Sharp Cheddar, Olive, and Pepper Dip. A whole pound of Vermont sharp cheddar cheese was added to green peppers, stuffed olives, hard cooked eggs, onion, and garlic for a trip to the food processor.
The resulting pulsed mixture was thick and spreadable, with the pungent aroma of cheddar and the salty kick of olives. Because it’s so sturdy you could serve it with potato chips, crackers, or even veggies. This was my favorite of the “Dips for Chips” (my fellow taste-tester and co-worker Heather Atwell agreed), and I was pleased to see it keeps well in the fridge so I could enjoy it for days. Yum…