When building a 7-Layer dip you want to be sure to use thin gauge shredded cheese as the final upper strata and not the wide strand variety.  It is much easier to make a clean break through the dip surface when thin has been used – the heavy gauge makes it difficult to begin the chip trench right from the very start and then also has a tendency to tumble off the chip and back into the dip receptacle.  A faux pax to be sure.

The dip conveyance, or chip, is also of vital importance.  Choosing the correct tool for cultivation will have major impact on both the results of each individual dredge through the combined ingredients and also on your overall experience with the different dips you encounter.

A curled or scoop type chip is always preferred.  The lower curved edge allows a good drag through the product with minimal wasted effort and excellent yields.  A straight chip held vertically will plow through the dip but will not accumulate and hold the material in the same manner or quantities.  To compensate, the chip manipulator is forced to bend his or her wrist to hold the flat disk, triangle, square or what have you at a more horizontal attitude.  This has the ill effects of:

A)  Increasing the likelihood of a ‘knuckle drag’ through the dip field

B)  Promoting carpel tunnel syndrome in the unfortunate and probably novice dipper

It should be noted that even with the proper fried tortilla or potato-based¹ harvesting implements, it is still possible to suffer some physical or psychological maladies if one overindulges his dipping experiences.  Remember that it is not uncommon to see a bandaged forearm or shoulder sling on even the most veteran of professional dippers.  Everyone reacts differently to a freshly exposed tray, platter, bowl or vessel of deliciousness – let common sense be your guide.

And, if by chance, you happen to see an individual stride into your local Dip Hall with custom fitted and monogrammed compression sleeves on both of his or her wrists… well, just try not to get hustled.