![]() ![]() Other popular additions are taco meat, pico de gallo, crushed tortilla chips, and queso. As the name implies, it’s indeed a stack of dips, which typically includes a base of refried beans (or bean dip), and then proceeds with guacamole, sour cream, salsa, tomatoes, jalapeños, green onions, shredded cheese, and black olives, among the most common ingredients. These days, layer dip, whether it’s known as five-layer dip, six-layer dip, seven-layer dip, nine-layer dip, or Mexican-layer dip, is a well-known addition to the party table, not only in Texas but nationwide. But looking at magazines, newspapers, and a few cookbooks, the sources show Shoop and Revels as the first to share this creation in a publication, no matter if another invented it prior. Whether this is fact has been lost to the ages, or at least in a stack of Texas community cookbooks that no one has had the time to pour through yet. Clearly, composed dips of multiple ingredients were already a thing in North Texas in the early 1980s.īefore making this claim, however, I searched for citations that showed layered dips were popular elsewhere, but all evidence points to Dallas as the origin. ![]() Sure, others may have also had this idea, but I give her and the eaters of Dallas the credit for what became the standard in this Tex-Mex favorite, since even the 1981 Southern Living recipe that inspired hers was submitted by a Dallasite, Janet Revels. Misnomer aside, Shoop’s contribution of refried beans has since become layer-dip canon. Her dip had seven layers but she still called it six-layer dip, which was the same name as the Southern Living appetizer. She took a recipe for a dip she found in Southern Living that layered sour cream, guacamole, salsa, and cheese, and added her own additions-refried beans and jalapeños. ![]() In 1982, Peggy Shoop, a resident of Grapevine, Texas, adapted a dish that transformed the history of party food. ![]()
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