Seven-layer dip | Homesick Texan

In 1982, Peggy Shop, a resident of Grapevine, Texas, processed a dish that changed the history of party food. She took a dipping recipe she found at Southern Living with layers of sour cream, guacamole, salsa and cheese, and added her own toppings – fried beans and jellyfish. A classic was born.

Her dip had seven layers, but she still called it a six-layer dip, which was identical to that of Southern Living Appetizer. Aside from the misnomer, Shop’s contribution of renewed beans has since become a canon of layered immersion.

Sure, maybe others had this idea too, but I give her and Dallas eaters the credit for what has become standard in this beloved Tex-Mex, since even the 1981 Living Living recipe inspired by her was presented by Dallasite, Janet Rave. Clearly, dips made up of several ingredients were already a thing of the past in North Texas in the early 1980s.

However, before I made this claim, I was looking for quotes that showed that dip layers are popular elsewhere, but all the evidence points to Dallas as the source. If it’s a lost fact for ages, or at least in a pile of Texas community cookbooks that no one has had time to pour over yet. But when looking at magazines, newspapers and some cookbooks, the sources show Shop and Revels are the first to share this work in advertising, no matter if anyone has invented it before.

Today, a layered dip, whether it is called a five-layer dip, a six-layer dip, a seven-layer dip, a nine-layer dip or a Mexican dip, is a well-known addition to the party table, not just in. Texas but nationwide. As the name implies, this is indeed a pile of dips, which usually includes a base of renewed beans (or bean dip), and then continues with guacamole, sour cream, salsa, tomatoes, jelpanius, green onions, grated cheese and black olives, among the ingredients The most common.

Other popular toppings are taco meat, pico de gallo, crushed tortilla chips and caso. Although sometimes people drip so many different levels into one vessel, that the dip becomes something of a mess, much like sloppy nachos. A tortilla chip can only handle so much!

However, while the original dip may not have been elegant, it was a little more refined. The shop version looked like a way to raise a simple bean dip into something more festive. And when you keep the layers at a respectable level, every tablespoon of your chip allows you to savor the personal flavors. Too many components not only confuse the chip but are also lost in the chaotic pile. With a layered dip, less is more.

Here’s my reference to the source, for which I used elements from both Shoop’s and Revels’ performance. One thing I do differently is to combine the jelpanius with tomato cubes to make pico, and while the shop avoided the black olives, I kept them because I like the contrast. Also, for the guacamole, both Shop and Rivals mixed in mayonnaise (which is something my Dallas family is also known to do), though I omitted this old-fashioned guacamole.

Although I found that both the beans and the sour cream prevent the gokmoli from darkening, but it is a dip that should be eaten immediately. Serve with hearty tortilla chips. And when you burn your chips into the ceramic, sparkling and hearty layers of this ceremonial classic, say thank you to Peggy Shop that the addition of renewed beans and jelpanius to the original marks her as a snack heroine and pioneer.

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Seven-layer dip

Regarding guacamole:

• 2
  Avocado, pitted and peeled
• 2
  cloves
  minced garlic
• 1
  Gelfano, seed, stalk and cut into cubes
• 2
  Spoons
  Chopped coriander
• 2
  Spoons
  Freshly squeezed lime juice
• 1/2
  teaspoon
  Kosher salt

For produced:

• ½
  Goblet
  Diced grape tomatoes
• 2
  cloves
  minced garlic
• 1
  Gelfano, seed and stem
• 2
  Spoons
  Chopped coriander
• ½
  teaspoon
  Kosher salt
• ¼
  teaspoon
  Ground cumin

For the other layers of the dip:

• 1
  Goblet
  (8 ounces) sour cream
• ½
  Goblet
  Salsa
• 2
  Cups
  (8 ounces) grated Colby-Jack cheese
• 2
  Green onion, chopped, only part green
• 8-
  Ounces
  Canned black olives sliced, filtered
• Tortilla chips, for serving

1. If your beans are cold, bring them to room temperature. Otherwise, mix in the chili powder then taste the beans and add salt.

2. For the guacamole, mash the avocado with the garlic, jelly, coriander, lime juice and salt. Taste and add more salt if desired.

3. For pico, mix together the tomatoes, garlic, jelly, coriander, salt and cumin. Taste and adjust seasoning if desired.

4. To assemble the dip, take a 9-inch baking pan or skillet and sprinkle the fresh beans along the bottom. Spread the guacamole evenly over the beans. Spread the sour cream evenly over the guacamole.

5. Pour the salsa evenly over the sour cream. Spoon evenly on top of the salsa the Pico de Gallo. Sprinkle on top of the produced grated cheese. Then, add the green onions and then the black olives.

6. Serve immediately with tortilla chips.