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    7 Layer Bean Dip

    It’s not a party without 7 Layer Dip! We make it with hot refried beans and topped with cheddar cheese, chilies, tomatoes, avocados, sour cream, and sliced black olives. It’s an essential Game Day appetizer.

    Photography Credit: Elise Bauer

    Refried beans should be served warm.
    There, I’ve said it. I don’t usually put my foot down about food preferences, but cold refried beans are about as appealing as a cold hamburger. This is why I make 7-layer dip starting with a layer of hot refried beans.

    How to Make 7-Layer Dip
    Shredded cheese is added directly to the top of the warm beans so it melts from the heat of the beans. Then the layers of tomato, avocado, olives, and chilies, onions (all mostly room temp) are added.
    The only cold part of the dip is the topping of sour cream (or crema Mexicana). Served this way and the taste delightfully mimics tostadas or homemade nachos, but in an easy-to-serve dip form.
    Ways to Adapt this Recipe
    By the way, depending on what you have on hand, your 7-layer dip may end up with eight or nine layers, or six. The basics are refried beans, grated cheese, avocados (or guacamole), chilies (or salsa), sour cream, and olives. Improvise with more or fewer toppings to your own taste.
    You can also add a layer of seasoned ground beef or shredded chicken. Warm them up and add them along with the refried beans and cheese.

    What You Can Do Ahead of Time
    While the dip itself should be assembled and served while the beans are hot, there are some components you can do ahead to make the final steps easier on yourself.
    If you’re making your refried beans from scratch, you can make those a day or two ahead and then just re-warm them as directed in the recipe below when you’re ready to assemble the dip.
    Shred the cheese up to a day ahead, and keep it refrigerated in an air-tight container until needed
    Chop the chiles or or pickled jalapeños up to a day ahead, and keep refrigerated in an airtight container until needed
    WAIT to prep the avocado and tomato: The avocado will turn brown if prepped in advance and the tomatoes will turn mushy and lose flavor if refrigerated.
    How to Serve 7-Layer Dip
    Serve your 7-layer dip with plenty of corn tortilla chips for dipping! This is a fairly thick and heavy dip, so make sure to buy thick, sturdy chips, not the super-thin kind.
    Blue corn tortilla chips are a fun alternative to regular white or yellow corn chips.
    More Favorite Party Dips
    Updated January 9, 2021 : We spiffed up this post to make it sparkle. No changes to the recipe itself.

    7 Layer Bean Dip Recipe

    Ingredients
    2 cups refried beans, from one 15-ounce can or homemade
    1 teaspoon (or more) of bacon fat (or 1 strip of bacon, cooked and minced), optional
    1 teaspoon chipotle powder, Tabasco chipotle sauce, or adobo sauce, more to taste (or plain chili powder to taste)
    1/4 to 1/2 teaspoon ground cumin
    Salt
    1 cup shredded cheddar or Monterey Jack cheese
    1/4 cup chopped green Anaheim chiles (canned) OR 1 tablespoon chopped pickled jalapeños (more to taste)
    1 avocado, peeled and chopped
    1 hot house tomato, cut in half horizontally, seeds and juice gently squeezed out and discarded, chopped
    1/3 cup sour cream, or if you can get it Crema Mexicana (Mexican sour cream)
    1 cup sliced ripe black olives, from a 15-ounce can
    Corn tortilla chips, to serve

    Method

    1 Prepare the refried beans: Heat the refried beans in a medium sauté pan or cast iron skillet. Stir in enough water to get a creamy, easily dip-able consistency, about 1/4 of a cup.
    The taste of refried beans is greatly enhanced by bacon fat; we’ll add a teaspoon to canned beans or a tablespoon or more to taste if we are making the beans from scratch.
    If you don’t have bacon fat, you can cook up a strip of bacon, chop it up fine and add that to the beans.
    If you are trying to avoid pork, note that most canned refried beans are made with added lard, so check the ingredients. You can use olive oil instead, to help the consistency of the beans.
    Mix in the chipotle chili powder (or Tabasco, or adobo, or regular chili powder) and cumin to taste. Note that the avocados and the sour cream will cool down the spiciness of the beans considerably, so you can afford to be a bit more spicy than you might think.
    Stir in salt to taste, depending on how salted your refried beans are to begin with, and depending on how salty the tortilla chips are that you are serving with the dip.
    2 Spread on serving dish, top with cheese: Once the beans are hot and bubbly, spread them over the bottom of a warmed serving dish. Immediately add the shredded cheese so that the heat from the beans helps melt the cheese.
    (The cheese doesn’t need to be completely melted, but even if it is just a little, it will help the dip stay on the chip.)
    3 Layer on toppings: Layer on the chopped green chilies, chopped avocado, chopped tomato. Spoon on the sour cream (or crema Mexicana, crema fresca, or even cream fraiche).
    Top with sliced green onions and olives.
    Serve immediately with tortilla chips.

    Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. Thank you!

    This post may contain links to Amazon or other partners; your purchases via these links can benefit Simply Recipes. Read more about our affiliate linking policy.

    Elise Bauer
    Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family’s recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.
    More from Elise LEGGI TUTTO

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    5 Recipes for Small Victories

    This month, welcome Sara Bir. Sara Bir is the author of two cookbooks, Tasting Ohio and the IACP award-winning The Fruit Forager’s Companion. She also moderates and replies to your comments here on Simply Recipes. Follow her @sausagetarian.
    Unfailingly, by the time we make it to dinner, it feels like a small victory. Really, it’s just the march of time, but after jobs and workouts and walking the dog and folding the laundry in between checking emails, getting to sit down to dinner feels like a real reward.
    I like having dinner to look forward to. Do you find it’s one of the few times you sit down with no agenda? If so, that’s a small victory you can savor every day. Here are five recipes you can look forward to this week, plus the beloved weekend baking! LEGGI TUTTO

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    5 Recipes to Heat Up Cold Nights

    This month, welcome Sara Bir. Sara Bir is the author of two cookbooks, Tasting Ohio and the IACP award-winning The Fruit Forager’s Companion. She also moderates and replies to your comments here on Simply Recipes. Follow her @sausagetarian.
    As much as I love the holidays, there’s something liberating about how free-form January is. The only seasonal obligations I can think of are simply making it through dreary weather.
    On nights when it’s just us, my daughter and I have taken to playing Connect 4 at the dinner table. Violating the sanctity of a family meal this way is something I never would have gone for a year ago, but nowadays it’s how we spice things up after spending yet another day in the house together.
    With that in mind, these recipes bring spice, heat, or warmth in one form or another. Whether it’s playing games while distracted by food or turning the thermostat up a few degrees higher than normal, this January, I’m loosening up my wintery demeanor and leaning into the coziness we create. LEGGI TUTTO

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    Tasty Recipes for Busy Weeknights

    This month, welcome Sara Bir. Sara Bir is the author of two cookbooks, Tasting Ohio and the IACP award-winning The Fruit Forager’s Companion. She also moderates and replies to your comments here on Simply Recipes. Follow her @sausagetarian.
    When I have an idea of what I’m making for dinner ahead of time, I feel more centered. Usually, I jot ideas down the week before, sometimes taking inventory of foods we’ve had kicking around a while that need a final destination. (Pile of winter squash, I’m looking at you!)
    And inevitably, the meal plan changes the week of execution. Our moods change and we switch up the order, or a meal gets bumped because of unforeseen events and I get a late start. But you know what? It’s okay. We cook the food eventually. We sit down to some form of dinner every night. That’s success in my book.
    It’s all worth it, because I know we’re covered. We hope our meal plans give you a little peace of mind, too. LEGGI TUTTO

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    Lightened Up Mini Cheesecake Cups

    These small bites are just the right size to satisfy sweet cravings, and they're made lighter with fat-free ingredients. A simple kitchen trick transforms crisp pizzelle cookies into cookie cups.Many people use January to rethink their eating habits and reduce indulgences. I personally think that 2021 is not the year for reducing any small pleasures we can come by (so far). Here, dessert is – and will always be – on the menu.However, the holidays brought many rich things to our plates in the form of stately layer cakes, decadent chocolate, and so much candy. A few lighter desserts are in order, I think. These small cheesecake cups are made with creamy fat-free yogurt and cream cheese, so they taste absolutely indulgent but won't weigh you down.  Continued, click to read more… LEGGI TUTTO

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    One Simply Terrific Thing: Wüsthof Kitchen Shears

    Wüsthof kitchen shears are sharp, long-lasting, incredibly useful, and well worth keeping in your kitchen drawer!

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    Photography Credit: Wüsthof

    Welcome to One Simply Terrific Thing, our ongoing series highlighting the small tools and kitchen goods that make life better!

    More than 25 years ago, I was gifted a set of Wüsthof knives as a wedding present, and I still have them. The collection has gotten quite a workout over the years as I’ve prepped thousands of dinners for my family of five and tested recipes for my three cookbooks.
    One surprise hit from the set? The kitchen shears. I sadly lost the original somewhere along the way but recently replaced them with Wüsthof’s 8-inch pull-apart shears ($20 from Amazon).
    Here’s why the shears are one of my favorite kitchen tools!
    Why Wüsthof Kitchen Shears Are the Best
    Kitchen shears are different than regular household scissors in a couple of key aspects. First, they’re designed to be more heavy duty, so can handle tougher tasks, like cutting through chicken bones. They also come apart for cleaning and drying, which is important for food safety and so the blades don’t rust.
    Wüsthof’s shears make quick work of so many cooking tasks. In many cases, the shears are superior to even my sharpest knife. It’s also a pretty safe way to work, which is why shears were one of the first sharp tools I ever let my kids use in the kitchen.
    I store my shears alongside my paring, bread, and chef’s knives so they’re within easy reach of both sink and cutting board.

    10 Ways to Use Wüsthof Kitchen Shears
    Here are 10 ways I use my Wüsthof kitchen shears. If you have clever ways to use kitchen shears, feel free to share in the comments section below!
    Cut herbs. Snip cilantro, mint, parsley, basil, and other herbs straight off the stem and into whatever bowl or pot you’re prepping.
    Chop tomatoes. Nosedive shears right into a can of whole tomatoes to cut them into pieces before adding them to soup or chili.
    Slice pizza. I’d seen this done in pizzerias and have adopted the practice at home. They work well for cutting lavash, pita, and quesadillas, too.
    Snip vegetables. Trim the stems off green beans, separate broccoli florets, and snip asparagus into smaller pieces.
    Cut grapes. Cut a large bunch into smaller bundles to make it easy to grab just enough for a snack. This is also a nice touch when assembling a cheese board.
    Butcher chicken. Shears are a great way to break down a whole chicken. I use them to cut through the breast bone when I butterfly a chicken for grilling.
    Trim pastry dough. I find shears handy when I need to cut rolled dough to fit a particular tart or pie pan.
    Cut bacon and pancetta. Cured meats can resist even the sharpest knife, but shears do the job with relative ease.
    Shred leafy greens. Stack kale, chard, or collard leaves and use shears to snip them into thin shards.
    Trim fish. Raw fish can be tricky to cut through, particularly the tough skin. Shears do the job without making a mess of the delicate flesh.

    This post may contain links to Amazon or other partners; your purchases via these links can benefit Simply Recipes. Read more about our affiliate linking policy.

    Katie Morford
    Katie Morford is the Nutrition Editor for Simply Recipes. She is a writer, registered dietitian, and author of three cookbooks: PREP: The Essential College Cookbook, Rise & Shine: Better Breakfasts for Busy Mornings and Best Lunch Box Ever, which was nominated for an IACP award. Her work has been featured in Family Circle, Better Homes and Gardens, Health, Real Simple, Oprah, Parents, Self, the San Francisco Chronicle, and the New York Times, among others. Katie lives in San Francisco with her husband and three daughters.
    More from Katie LEGGI TUTTO

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    Jamu (Indonesian Turmeric Ginger Drink)

    Jamu is a traditional Indonesian medicine made from roots, herbs, flowers, bark and spices. The combination of ingredients varies depending on the type of Jamu and the reason for consumption. This version is one of the most popular and includes turmeric, ginger, honey and lime. Drink it for the health benefits or just because it’s delicious.

    Photography Credit: Kalisa Marie Martin

    Jamu is the traditional Indonesian medicine that utilizes natural ingredients like roots, herbs, and spices.
    It has been practiced in Indonesia for centuries to maintain good health and to treat ailments. While there are hundreds of combinations, this version is made with fresh turmeric, ginger, lime and honey.

    Where I Learned About Jamu
    As a visitor to Bali, Indonesia, I experienced Jamu in a number of ways but this bright orange, turmeric-based Jamu seemed to be the most common.
    I saw it in the markets, at restaurants, and hotels. I had the pleasure of staying at family-owned accommodations where they offered cooking classes and tutorials on various Indonesian ingredients. That’s where I learned more about this deliciously revitalizing drink.
    As I traveled throughout Bali for the next six weeks or so, I couldn’t get enough of this drink and couldn’t wait to get home and recreate it. Whether you drink it for the health benefits or the zingy, refreshing taste, you’ll always want to keep a batch on hand.

    How to Make Jamu
    Boil fresh turmeric and ginger in water to enhance the extraction, then add the lime juice and honey before straining and chilling. I love the assertive flavor in this recipe, but you can also treat it as a concentrate and dilute it with additional water to your liking.
    It’ll last up to a week in the fridge.
    While this drink is typically served cold, you can sip on it as a hot tea as well.
    What does Jamu Taste Like?
    The flavor of this Jamu recipe is deliciously potent. The turmeric lends its pungent earthiness, ginger its spice, lime juice adds a bit of tartness, and the honey rounds it out with a touch of sweetness.
    What is Turmeric?
    Turmeric is a root in the ginger family originally from South Asia. Under its thin brown skin, turmeric is a bright orange-yellow. It’s this color that makes turmeric responsible for curry powder’s signature hue. And it stains! So, take care as you handle it.
    Turmeric is lauded for its anti-inflammatory and antioxidant properties, among other health benefits, thanks to a chemical compound it contains, called curcumin.
    Studies have shown that you can increase the absorption of this compound with the addition of black pepper, which is why you often see them together. Feel free to add a pinch of freshly ground black pepper to your jamu!
    You can find fresh turmeric in the produce section of the grocery store or any Asian, Indian or health food store.
    Store turmeric in your refrigerator for a couple weeks or in your freezer for several months.
    When using fresh turmeric first scrub away any dirt. The skin is not typically eaten and can be scraped off with a paring knife or a spoon. If you’re straining it out, as in this recipe, peeling it first is not necessary.

    Swaps and Substitutions
    If you don’t have honey, or want to make the Jamu vegan, use agave, maple syrup or other sweetener of your choice. No lime? Lemon will work just as well.
    More Delicious Drink Recipes!

    Jamu (Indonesian Turmeric Ginger Drink) Recipe

    Ingredients
    1 cup cleaned and chopped fresh turmeric
    1/2 cup cleaned and chopped fresh ginger
    4 cups water
    1/2 cup honey
    1/4 cup fresh squeezed lime juice, from 2-3 limes

    Method

    1 Blend the turmeric and ginger: Into a blender add the turmeric, ginger, and water. Blend until smooth. Pour the mixture into a medium saucepan set over medium high heat and bring to a boil. Reduce the heat so the mixture simmers for about 15 minutes.

    2 Add lime juice and honey: Remove the saucepan from the heat and add the honey and lime juice. Stir to combine.

    3 Strain and refrigerate the mixture: Strain the mixture through a fine mesh sieve. Then pour the strained mixture into a glass bottle or jar and refrigerate until chilled.

    4 Serve: Enjoy this drink warm, at room temperature or cold.  You can adjust the drink by adding additional still or tonic water. Serve with or without ice.

    Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. Thank you!

    This post may contain links to Amazon or other partners; your purchases via these links can benefit Simply Recipes. Read more about our affiliate linking policy.

    Kalisa Marie Martin
    Kalisa Marie Martin is a classically-trained chef with a background in food science and nutrition, based in the Philadelphia area. She shares her unique perspective on food with the world at Kalisa Marie Eats. Kalisa has also been gluten-free for over 15 years and loves the challenge of recreating whatever she might be craving.
    More from Kalisa LEGGI TUTTO