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Tag: black olives

  • Get the Party Going with this Chilled Tex Mex Dip

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    Get the chips ready because this 7-layer dip recipe is a classic party appetizer with layers of refried beans, seasoned cream cheese, guacamole, salsa and plenty of toppings! It’s quick to put together and can be prepared ahead of time for game day, potlucks or parties.

    easy 7 Layer Dip in a dish with a scoop taken out

    Why I Love This 7 Layer Dip

    This 7-layer dip recipe is one of Spend with Pennies’ most requested party dips! It is easy to make, uses simple ingredients and it’s always one of the first to disappear.

    • Flavor: Fresh, creamy, and zesty.
    • Prep note: This dip can be made the night before. Store the toppings separately and sprinkle on top just before serving.
    • Time-saving tips: Use pre-shredded cheese and premade guacamole
    • Serving suggestions: Serve with tortilla chips or vegetables.
    taco seasoning , cream cheese , guacamole , cheese , sour cream , refried beans , green onions , salsa , olives , milk , and sour cream with labels to make 7 Layer Diptaco seasoning , cream cheese , guacamole , cheese , sour cream , refried beans , green onions , salsa , olives , milk , and sour cream with labels to make 7 Layer Dip

    7 Layer Dip Layers

    These classic 7 layers stay thick, neat and are easy to scoop.

    • refried beans
    • taco seasoned sour cream/cream cheese mixture
    • guacamole
    • salsa
    • toppings (I use cheese, green onions, olives or tomatoes)

    Variations

    • Spicy: pickled jalapenos
    • Fresh: shredded lettuce, bell pepper, and a sprinkle of cilantro
    • Meaty: cooked and seasoned ground beef
    adding refriend beans to dish to make 7 Layer Dipadding refriend beans to dish to make 7 Layer Dip
    adding taco seasoning with sour cream to dish to make 7 Layer Dipadding taco seasoning with sour cream to dish to make 7 Layer Dip
    adding guacamole to dish to make 7 Layer Dipadding guacamole to dish to make 7 Layer Dip
    adding salsa to dish to make 7 Layer Dipadding salsa to dish to make 7 Layer Dip

    How To Make The Best 7 Layer Dip

    1. Prepare the refried bean layer (full recipe below).
    2. Prepare the sour cream mixture.
    3. Layer the ingredients in a casserole dish and top with guacamole, salsa, and toppings.
    4. Chill before serving.
    • Dish size: Use a 2qt dish or 9-inch square dish. A larger dish will make the layers too thin. A clear serving dish makes a pretty presentation.
    • Smooth consistency: Mix the cream cheese layer with a hand mixer. It makes the mixing easy and helps with a creamy consistency, so your chips don’t break as you scoop them.
    • No browning: Ensure the guacamole is completely covered so it doesn’t brown. Store-bought guacamole tends to last longer.
    • Perfect layers: Drain the salsa so it keeps the layers crisp.
    • Make ahead: Assemble the dip up to 24 hours ahead, cover tightly and add fresh toppings just before serving.

    More Favorite Appetizer Recipes

    Did you enjoy this 7 Layer Dip? Leave a comment and rating below!

    image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus textimage of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text

    Prep Time 15 minutes

    Chill Time 1 hour

    Total Time 1 hour 15 minutes

    • Place salsa in a sieve and drain the liquid into a small bowl (this keeps your dip from getting runny).

    • In a small bowl, combine refried beans and milk (or you can use the liquid from the salsa if you prefer). Mix until smooth and spread in the bottom of a 2 qt baking dish or pan.

    • In a bowl, mix cream cheese, sour cream and taco seasoning with a hand mixer on medium speed. Dollop the cream cheese mixture over the beans and spread evenly.

    • Spoon guacamole over cream cheese and gently spread. Add the drained salsa and gently spread.

    • Top with cheese, olives/tomatoes and green onions.

    • Chill 1 hour before serving. Serve with tortilla chips or crackers.

    • This dip can be prepared up to a day in advance.
    • Additional toppings such as cilantro or jalapenos can be added.
    • Using a hand mixer for the beans and sour cream layers ensures the dip is fluffy and easy to scoop.
    • Tightly cover leftovers with plastic wrap and store in the refrigerator for up to 4 days. Some separation may occur when storing, drain off any liquid if needed.

    Serving: 0.25cup | Calories: 168 | Carbohydrates: 9g | Protein: 5g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 29mg | Sodium: 623mg | Potassium: 177mg | Fiber: 3g | Sugar: 3g | Vitamin A: 702IU | Vitamin C: 3mg | Calcium: 120mg | Iron: 1mg

    Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

    Course Appetizer, Dip, Party Food
    Cuisine American, Mexican, Tex Mex

    © SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.

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    Holly Nilsson

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  • Pasta Puttanesca

    Pasta Puttanesca

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    Puttanesca sauce has a robust flavor.

    It’s a bold and savory Italian sauce made with tomatoes, anchovies, capers, garlic, and olives, perfect for enhancing pasta dishes.

    bowl of Puttanesca
    • The capers, olives, and anchovies make this sauce irresistibly delicious.
    • This sauce packs a punch of umami flavor.
    • Pasta Puttanesca smells and tastes like it’s been simmering for hours but takes less than 30 minutes on the stove.
    whole tomatoes , crushed tomatoes , oil , capers , anchovy , garlic , olives , parmesan , red pepper glakes , salt and pepper with labels to make Puttanesca

    Ingredients for Puttanesca Sauce

    Tomatoes: Choose quality tomatoes like San Marzanos for the best flavor. Squeeze the whole tomatoes in Step 2 to get a rustic texture of smaller and larger pieces.

    Capers: Rinse capers before using them to remove unnecessary salt.

    Anchovies: Anchovies add the signature briny flavor to a classic puttanesca recipe. Anchovies are preferred, but you can replace them with a bit of miso paste, fish sauce, or even seaweed flakes if needed.

    Olives: I prefer black olives but kalamata olives or Castelvetrano are salty, sweet, and meaty.

    Pasta: Puttanesca pairs well with almost any kind of pasta. I love spaghetti, bucatini, or penne—thicker kinds of pasta that pasta sauce can cling to.

    Variations

    • I like to toss in a few red pepper flakes for a subtle spicy kick to the sauce.
    • In addition to garlic and red pepper flakes, a little dried oregano, fresh parsley, or fresh basil will add a bright and herb-y flavor to the pasta puttanesca recipe.
    adding tomatoes and oil to pan with capers to make Puttanesca
    adding olives and capers with tomatoes and oil to make Puttanesca
    Puttanesca sauce in the pan

    How to Make Puttanesca Sauce

    1. Cook garlic and red pepper flakes in oil. Add capers and anchovies and cook.
    2. Squeeze whole tomatoes into the pan (discard the juices).
    3. Add crushed tomatoes and olives and simmer (recipe below).
    4. Season with salt and pepper and serve as desired.
    Puttanesca with a spoon and fork

    Storing Puttanesca

    Keep leftover puttanesca sauce in a covered container in the refrigerator for up to 5 days or freeze portions in zippered bags for up to one month.

    Italian-Inspired Favorites

    Did you enjoy this Puttanesca Recipe? Be sure to leave a comment and rating below.

    bowl of Puttanesca

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    Puttanesca

    Puttanesca is a savory Italian sauce made with tomatoes, anchovies, capers, garlic, and olives, perfect for pairing with pasta.

    Prep Time 15 minutes

    Cook Time 15 minutes

    Total Time 30 minutes

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    • Heat a large skillet over medium heat. Add the oil, garlic, and red pepper flakes and cook until the garlic is tender. Add the capers and anchovy and cook for 2 minutes more.

    • Remove the whole tomatoes from the can one by one and squeeze the tomatoes into the pan to break them up, discard the juices (or reserve to add to soup). Add the crushed tomatoes and olives. Simmer uncovered for about 6 to 8 minutes or until thickened.

    • Taste and season with salt and black pepper.

    • Toss with cooked pasta and garnish with parmesan cheese if desired.

    This sauce will dress 1 lb of spaghetti or pasta.
    Leftover sauce can be stored in an airtight container in the refrigerator for up to 3 days.  Nutritional information is for sauce only.

    Calories: 131 | Carbohydrates: 13g | Protein: 3g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 1mg | Sodium: 577mg | Potassium: 505mg | Fiber: 3g | Sugar: 7g | Vitamin A: 446IU | Vitamin C: 19mg | Calcium: 79mg | Iron: 3mg

    Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

    Course Sauce
    Cuisine American, Italian

    © SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.

    plated Puttanesca with a title
    close up of zesty Puttanesca with writing
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    Holly Nilsson

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