Cooking Lesson #1153: 7-Layer Mexican Dip

…from the Perspectives’ Kitchen

How you doin’? It’s Super Bowl weekend so you’re getting a Bonus edition of the blog this week. You’re welcome!
 
My 7-layer Dip is one of my favorite restaurant appetizer recipes. It’s a staple at many social gatherings, parties and sporting events. Its rich, creamy texture and explosion of flavors have made it a favorite among people of all ages. It’s great for football games (I think there is a Super one this weekend, in fact), tailgates, or any get-together. And best of all, it is very easy to make!
 
Have you ever wondered who invented this delicious dip? Before we dive into the specifics of the 7-Layer Dip, it’s essential to understand the broader context of dips and spreads in culinary history. Dips and spreads have been a part of human cuisine for thousands of years, with ancient civilizations such as the Greeks and Romans enjoying various forms of dips and spreads made from ingredients like olive oil, garlic and herbs. The concept of layering different ingredients to create a unique flavor profile is not new and has been practiced in many cultures around the world.
 
7-Layer Dip, as we know it today, is heavily influenced by Mexican cuisine. The use of ingredients like beans, cheese, guacamole, and salsa are all staples of Mexican cooking. The idea of layering these ingredients to create a flavorful dip is believed to have originated in the southwestern United States, where Mexican and American cuisines intersect. The cultural exchange between these two cuisines has resulted in the creation of many unique and delicious dishes, including the 7-Layer dip.
 
Tex-Mex cuisine, a fusion of Texan and Mexican cuisines, has played a significant role in the development of the 7-Layer Dip. Tex-Mex cuisine is known for its bold flavors, hearty portions, and creative combinations of ingredients. The 7-Layer Dip, with its layers of beans, tomatoes and hot sauce, is a quintessential Tex-Mex dish.
 
While it is difficult to pinpoint the exact origin of the 7-Layer Dip, it is believed to have been created in the 1980s by a chef or in the southwestern United States. One story behind the creation of the 7-Layer Dip is that it was invented by a chef at a restaurant in Texas, who was looking to create a unique and flavorful appetizer for his restaurant’s menu.
 
That my Customs House Restaurant in Marina del Rey had it on its opening menu in 1976 seems to precede this theory, though the timing is pretty close. I experimented with different ingredients, eventually settling on a refried beans, shredded cheeses, guacamole and salsa, which became the foundation of my 7-Layer Dip in California. The 7-Layer Dip quickly gained popularity in the 1980s and 1990s, as it became a staple at parties, sporting events and social gatherings (and restaurants). The dip’s popularity can be attributed to its ease of preparation, its flavorful and textured ingredients and its ability to be customized the mixture to suit different tastes and preferences.
 
Prep time:  20 minutes
Cook time:  3 minutes (beans)
Cool time:  1 hour
Yield:  6 servings
 
Ingredients 
1-1/2 cups canned refried beans (I prefer Rosarita Original)
1-3/4 cups guacamole
1-1/2 cups sour cream
2 cups diced tomatoes
1/2 cup sliced black olives (I prefer Musco or Early California)
1-1/2 cups package shredded Cheddar cheese
2 tablespoons hot sauce or more to taste (I prefer Cholula Hot Sauce)
3 tablespoons thinly sliced green onions
Tortilla chips
 
Directions

1. Read the recipe all the way through before starting. Measure all ingredients and have at your side.
2. Heat the refried beans in a microwave-safe bowl in a microwave oven until hot, stirring frequently, about 3 minutes.
3. Spread the beans onto the bottom of a serving platter; refrigerate until the beans are cooled completely, about 15 minutes.
4. Spread the guacamole in a layer atop the refried beans.
5. Top with a layer of sour cream.
6. Add the diced tomatoes and slice olives.
7. Sprinkle the cheese over tomatoes.
8. Shake on the hot sauce.
9. Add a layer of green onions over the top.
10. Cover the platter with plastic wrap and refrigerate until cold, about 30 minutes.
11. Serve with your choice and flavor of tortilla chips.

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ChefSecret:  While the traditional 7-Layer Dip consists of beans, cheese, guacamole and salsa, there are many variations and interpretations of this beloved appetizer.
 
Some common variations include adding additional layers, such as shredded lettuce using different types of cheese, such as pepper jack or queso fresco, or incorporating other ingredients, such as cooked ground beef or diced cooked chicken. These variations and interpretations have helped to keep the 7-Layer Dip fresh and exciting.

The variation shown in the picture puts some of the chips on the bottom of the dish, just atop the refried beans.
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Quip of the Day:  A music star started a band called “Guac ‘n’ Roll.” Their first single was “Can’t Stop This Dip.”
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