12. Carrot Dip

Party dips go all the way back to the 1950s. Before salsa became popular as dip for corn chips, most dips started off with a white base: soured cream or mayonnaise. The ‘60s brought free love and yogurt to the party. When the dip had to be stiff in order to stay in the groove of a celery stick or an endive leaf, cream cheese became the base. To turn any of these traditional bases into a dip, all that is required is the addition of a flavouring.