Food Challenge Returns?

Preliminary plans are shaping up for another friendly Austin cooking challenge. We've settled on a theme for the competition. We're getting back to basics and going with with good old fashioned dip.

What:
A food-centric party at which guests submit original culinary creations into a friendly competition. Contestants battle for the coveted golden apron and the bragging rights that come with having the best dish of the evening. The Commissioner's Cup is also awarded to the person who exemplifies a series of variable criteria that are generally considered good.

There have been several of these parties, and all have completely RULED. Prior themes include: GuacaMoDown (Guacamole), Dessert Challenge, Finger Food Faceoff, Soup or Salad, School Lunch Challenge, and Viva Tortilla.

The New Theme:
Guests will bring dip. Edibility, appearance, originality, and deliciousness are all considered good things. Things that taste bad and look terrible sometimes do not win the competition. But that's ok. I always get knocked out in the first round of competition, and I still have a lot of fun. There is wine, you see, and you get to spend the evening dining upon the dips made by your culinary betters.

From Wikipedia:
A dip or dipping sauce is a common condiment for many types of
food. Dips are used to add flavor to a food, such as pita bread, dumplings, crackers, cut-up raw vegetables, seafood, cubed pieces of meat and cheese, potato chips, tortilla chips, or falafel. Unlike other sauces, instead of applying the sauce to the food, the food is typically put into, or dipped, into the dipping sauce (hence the name). Dips are commonly used for finger foods and other easily held foods. Dip is a very widespread food. Forms of dip are eaten all over the world.

Where:
Probably at the Floyds' house on West 9th Street

When:
Tentatively Early April (4th or 11th)

Dip Haikus:
Holy aioli
Scooped out of a shallow bowl
Tasting of garlic

Fondue? No! Fondon't!
Melting cheese burning my hand
A chip dipped too far