The Surprising Reason You Shouldn’t Double Dip (It’s Not Just Germs)

“Double-dipping” often brings to mind images of spreading germs, but that’s not the only reason it’s a bad idea. When you dip a cracker or chip back into a shared dip, you’re actually introducing enzymes from your saliva into the dip. These enzymes can break down the dip’s flavors and textures, resulting in a less enjoyable experience for everyone.

Additionally, saliva can contain bacteria that can cause spoilage. A study published in the journal “Food Microbiology” found that double-dipping increased the growth of bacteria in hummus. The longer the hummus was exposed to double-dipping, the more bacteria grew.

Saliva also contains mucus, and while a little mucus may not seem like a big deal, when it’s mixed with food, it can create a slimy texture. And no one wants to eat slimy dip!

So, next time you’re at a party or gathering, resist the temptation to double-dip. Not only will you be helping to prevent the spread of bacteria, but you’ll also be saving your taste buds from a less-than-perfect dip experience.