|Course||Appetizer or Hors d'oeuvre|
|Main ingredients||Refried beans, guacamole, sour cream, cheese, black olives, pico de gallo or salsa roja or chopped tomatoes or salsa verde|
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) 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.
The dish typically includes:
- Refried beans (originally commercial jalapeño bean dip)
- Guacamole (originally mashed seasoned avocados)
- Sour cream (originally a mixture of sour cream & mayonnaise seasoned with commercial taco seasoning mix)
- Pico de gallo, salsa roja, salsa verde or chopped tomatoes (originally simply chopped green onions, tomatoes and onions)
- 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)
- Black olives
- 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.
- Martindale, Marty (2008). Weiss Adamson, Melitta; Segan, Francine (eds.). 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. CS1 maint: discouraged parameter (link)
- Platkin, Charles Stuart (2 February 2005). "How much exercise would it take to burn off Super Bowl snacks?". Seattle Times. Archived from the original on 8 February 2012. Retrieved 15 January 2012. CS1 maint: discouraged parameter (link)