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.

If you like what you see, please consider hiring me for an in-home dinner or cooking lesson. I run a personal chef business that services a 60-mile radius from Frederick, MD. Get more information here. Thank you.

Chris Spear

Like my Facebook page

Follow me on Twitter

Check out my Instagram

Watch me on Youtube

Check out my Chefs Without Restaurants podcast