California dip left to ferment in the back of the refrigerator for four months (give or take a week) is not edible. Interestingly enough, the same rule applies to spicy bean dip. In fact, based on careful observation, it’s my theory that this holds true for all dips. Somebody notify Scientific American ASAP.
(Which is my way of explaining that I’ve just spent the last bit of my holiday cleaning up the kitchen. As Homer Simpson might say when contemplating Patty and Selma in an oilwrestling match, “Uhhhhhhhhh… [shiver]”.)
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