Seven-layer dip

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Seven-layer or Tex-Mex dip
Seven layer dip.jpg
CourseAppetizer or Hors d'oeuvre
Main ingredientsRefried beans, guacamole, sour cream, cheese, black olives, pico de gallo or salsa roja or chopped tomatoes or salsa verde
A seven-layer bean dip

A seven-layer dip is an American appetizer based on ingredients typical of Tex-Mex cuisine. The first widely published recipe (1981, Family Circle magazine) actually called it "Tex-Mex Dip" without reference to any layers. The dish was popular in Texas for some time before the recipe first appeared in print.

Despite its origins along the U.S. border with Mexico the dish was thoroughly "Americanized" from its inception by removing Hispanic cultural food references to ingredients that were then unfamiliar and hard-to-pronounce or hard-to-find such as guacamole, pico de gallo, crema sazonada, cilantro, and frijoles refritos.

The dish typically includes:

  1. Refried beans (originally commercial jalapeño bean dip)
  2. Guacamole (originally mashed seasoned avocados)
  3. Sour cream (originally a mixture of sour cream & mayonnaise seasoned with commercial taco seasoning mix)
  4. Pico de gallo, salsa roja, salsa verde or chopped tomatoes (originally simply chopped green onions, tomatoes and onions)
  5. Grated cheddar cheese, Monterey Jack cheese, queso asadero, queso Chihuahua or a blend (some early recipes substituted processed commercial jalapeño cheese dip - or homemade chile con queso)
  6. Black olives
  7. Optional ingredients and variations include many items such as chopped onion, cooked ground beef, shredded lettuce (for texture), or sliced jalapeño chiles for additional spiciness.

If made with authentic Hispanic ingredients Tex-Mex Dip would have only 6 layers: frijoles refritos con jalapeños, guacamole, crema sazonada, pico de gallo, queso rallado and aceitunas negras picadas.

The dish is often chilled when not served immediately. Originally served with corn chips, Tex-Mex Dip is now served most often with tortilla chips.[1][2]

See also[edit]

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  1. ^ Melitta Weiss Adamson & Francine Segan (2008). Entertaining from Ancient Rome to the Super Bowl: A-G. Westport, Connecticut, USA: Greenwood Press. p. 303. ISBN 978-0-313-33958-5. Retrieved 15 January 2012.
  2. ^ Platkin, Charles Stuart (2 February 2005). "How much exercise would it take to burn off Super Bowl snacks?". Seattle Times. Retrieved 15 January 2012.