SEVEN LAYER DIP!

when I dip you dip we dip...

Hi! If you’re new here, on Tuesdays I devote my newsletter to “I Love Lunch” and include an easy lunch recipe for paid subscribers. To me, lunch recipes are especially simple to make and simple to clean-up. Of course you can make the recipe for any mealtime that you’d like! I always include a number of notes following these recipes, including how to make vegetarian/vegan/gluten-free versions and other fun notes/ideas.

Hi all! I have such a great recipe for you today (truly one of my favorite things I’ve eaten recently), but first a couple of announcements!

First, for my California friends! I’m coming your way next month for two additional book tour stops for WHAT GOES WITH WHAT!

• Friday Feb. 21 at 6:30p: I’ll be in conversation with Nina LaCour at Omnivore Books in San Francisco — all info here! The event is free but the store is small so mark you calendar, don’t forget, and come early! It’s going to be so great.

• Sunday Feb. 23 at 6p: I’ll be in conversation with Emma Specter at Now Serving in Los Angeles — all info here! This event requires tickets which can be found right here. I think this will sell out quickly so get your tickets now!!

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And second of all, I have a very fun online class coming up this weekend!

»» SIGN UP HERE! «« »» SIGN UP HERE! «« »» SIGN UP HERE! «« »» SIGN UP HERE! «« »» SIGN UP HERE! «« »» SIGN UP HERE! «« »» SIGN UP HERE! ««

This coming Sunday — January 12th — I’m teaching a class requested by my dad: GRAVY 101! Gravy is not just for Thanksgiving! Intimidated to make it? Join me for this fun class we're we'll make two recipes with very different types of gravy involved. You'll leave class with hearty food and empowered to make all sorts of sauces! Vegetarian? The biscuits and gravy pie can be easily adapted to be vegetarian. This one will be very fun. 15% of class proceeds will go to Trans Closet of the Hudson Valley. »» SIGN UP HERE! ««

And now without further ado: SEVEN LAYER DIP!!!

I love this recipe because you basically just heat refried beans in a skillet, sprinkle cheese on top, then put a lid on the pan and the cheese melts in the residual heat (no oven, no worries). Then you just add a bunch of fresh, delicious toppings (and there’s room for so much play here!!). Eat with tortilla chips — no plates or silverware required! This is a fun meal for two people or of course a great party appetizer for more. You can also scoop the mixture onto plates or bowls and serve with rice or cornbread. Or serve with hot tortillas (corn or flour) instead of chips and turn into bean and cheese tacos.

The full recipe (which is VERY SIMPLE) is below for paid subscribers including amounts/instructions, plus a list of ideas if you are:

• Vegan?

• Looking for more vegetarian protein?

• Looking for meat?

• Not into refried beans?

• Not into beans at all?

• Want it to be spicier?

• Seeking corn?

Seven Layer Dip

You could make your own refried beans but for a quick, satisfying lunch, I think there’s nothing better than a can. I like these from Amy’s!

• One 15-ounce can refried beans (vegetarian, vegan, low sodium — whatever works best for you)