Chesapeake Chip Dip

I’ve never seen a recipe for Chesapeake chip dip before. The other day I started thinking about this idea, the way I often do with many of my recipes… I was having a cocktail, and I posted something randomly on Twitter. I was hungry, and waiting for my fried fish to finish cooking, and I dipped some potato chips into the tartar sauce that I had just made. This is what got the thought process going. So, I posed the question on Twitter, could tartar sauce be a chip dip? Everyone who responded was in favor of the idea, and so, my thought process continued.

My favorite chip dips, like onion dip, are sour cream-based, and not mayonnaise-based, so I needed to adapt a traditional tartar sauce which is all mayo. I thought that a 50/50 blend would be a great place to start. It didn’t take much tinkering, as I’ve been making tartar sauce for a very long time.
Now, I know that a lot of people have their own recipe for tartar sauce. Living in Maryland, mine most definitely uses Old Bay, which is why I called this Chesapeake Chip Dip. I love the addition of sweet pickle relish in mine, and find that it adds some much-needed balance. I think that kettle chips, or ridged potato chips work best here. I specifically used salt and cracked black pepper rippled kettle chips for this trial.
I’d love your feedback on this. So tell me what you think. Would you serve this at a party?
Chesapeake Chip Dip
3/4 Cup Whole Fat Sour Cream
3/4 Cup Mayo (Duke’s or Hellmann’s please)
3 Tablespoons Sweet Pickle Relish
2 Teaspoons Old Bay
1 1/2 Teaspoons Frank’s Red Hot
1 1/2 Teaspoons Fresh Lemon Juice
1 Teaspoon Dried Parsley
1/2 Teaspoon Worcestershire Sauce
1/4 Teaspoon Freshly Ground Black Pepper
Whisk all ingredients in a bowl. Return to the refrigerator to chill for at least an hour.

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