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Out of this dollar volume, two-thirds was accounted for by prepared dips and the rest for home-made dips. Approximately 45% of prepared dips were "shelf-stable," meaning that refrigeration wasn't required. Frito-Lay's was the major competitor in the shelf-stable dips. The other 55% of prepared dips required refrigeration. According to industry research, there has been a 10% growth rate in the dip market but this growth is mainly due to inflation.
Since sour cream-based dips are the most popular flavor, it accounts for about 50% of total dip sales. The second most popular is the cheese-based dips making up about 25% of total dip sales...
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