Celupan pitung lapis

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Seven-layer or Tex-Mex dip
Seven layer dip.jpg
JinisDip
AjanganAppetizer or Hors d'oeuvre
Woworan pokokRefried beans, guacamole, sour cream, cheese, black olives, pico de gallo or salsa roja or chopped tomatoes or salsa verde
Buku masakan: Seven-layer or Tex-Mex dip  Médhia: Seven-layer or Tex-Mex dip
A pitu-lapisan kacang dip

Celupane pitung lapis minangka panganan pembuka Amerika adhedhasar bahan khas masakan Tex-Mex . Resep pertama sing diterbitake kaping pisanan (1981, majalah Family Circle ) ngarani Tex-Mex Dip tanpa nyebutake lapisan apa wae. Piring kasebut misuwur ing Texas suwe-suwe sadurunge resep kasebut pisanan dicithak. Piring kasebut asring adhem nalika ora disuguhake langsung. Originally disajikake nganggo chip jagung, Tex-Mex Dip saiki wis asring ditawakake nganggo chip tortilla . [1] [2]

Panganan biasane kalebu:

  1. Kacang polong (dicelup bijine jalapeño komersial)
  2. Guacamole ( alpukat sing biyen ditumbuk )
  3. Krim asem (wiwitane campuran krim asem & mayones kanthi bumbu campuran taco komersial)
  4. Pico de gallo, salsa roja, salsa verde utawa tomat sing dicincang (asale mung bawang ijo, tomat lan bawang sing dicincang)
  5. Keju cheddar parut, keju Monterey Jack, queso asadero, queso Chihuahua utawa campuran (sawetara resep awal sing ngganti diproses keju jalapeño komersial olahan - utawa quili con queso krasan)
  6. Zaitun ireng
  7. Bahan lan variasi opsional kalebu akeh barang kayata bawang bombay sing disigar, daging sapi sing wis mateng, salad apu (kanggo tekstur), utawa daging babi jalapeño sing diiris kanggo tambahan rasa spiciness.

Referensi[besut | besut sumber]

  1. 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. Dibukak ing 15 January 2012.
  2. Platkin, Charles Stuart (2 February 2005). "How much exercise would it take to burn off Super Bowl snacks?". Seattle Times. Diarsip saka sing asli ing 8 February 2012. Dibukak ing 15 January 2012.