Chips, Dips & Cheese
Dips
Lets get started with the first food group, Dips. While not all of these would fall into my specific dip category, the likelihood of me putting enough time into this site to classify them the way I would argue them is unlikely.
Frito-Lay Jalapeno Cheddar
My all-time favorite. The can is critical - you know it's fresh because it has a peel back lid.
Heluva Good French Onion
The only thought you need when you wonder where to put that pretzel or potato chip.
Chi-Chi's Salsa
The most consistently impressive salsa on the shelves. Hot option is good too.
Nachos
The correct way to make a restaurant nacho is to go wide. That is correct, you need a huge plate. Any nacho can be great with the first few chips on the top but the key to a great nacho is what happens halfway in. Do you need to do the flip? Are the chips soggy?
Here is where we separate the men from the boys: go with an alternating sour cream / guac rotation in blobs around the outside. I want to determine how much of each I get with each bite.
For the cheese, if you put whiz on it please close my website immediately.
Cheese
I have started taking pictures of the menu when I find a great cheese because I have no idea how to shop for cheese. The following are amazing:
Cambozola
Blue
Humboldt Fog
Goat