This Super Bowl season, you can have cold—and likely congealed—seven-layer dip from the supermarket, or…you can make this warm, melty version begging to be scooped up and eaten. This take combines two homemade game-day icons—rich, creamy refried beans and unctuous cheese sauce—and tops them off with a handful of simple garnishes. (If your favorite store-bought salsa is chunky but watery, drain it over a fine-mesh strainer first to save the dip from turning soupy.) The queso stays fluid at room temperature for a good while, so you can spend your time screaming at the television rather than racing to eat before it solidifies. Let’s take a sec to talk about why.
Yes, this recipe calls for American cheese, and if you’re already plotting a way to replace it, don’t. American cheeses contain sodium citrate or sodium phosphate, salts that keep the cheese’s fat and water together in a perfect emulsion, even as it melts. Try this with another cheese like Parmesan or even extra-sharp cheddar and the fat simply squeezes its way out, resulting in a broken, grainy mess. Buy a block of American cheese at the deli counter and shred it yourself for the smoothest sauce. Avoid blocks or shreds of Velveeta—they contain too much water and not enough fat.
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What you’ll need
Deep Skillet With Lid
$60 At Amazon
Box Grater
$18 At Amazon
Small Saucepan
$160 $146 At Amazon
Whisk
$12 At Amazon
Potato Masher
$15 $14 At Amazon
Recipe information
Yield
8 Servings
Ingredients
Beans
Queso and Assembly
Preparation
Beans
Step 1
Melt 4 Tbsp. unsalted butter, cut into pieces, in a medium deep skillet over medium heat. Cook 1 large onion, finely chopped, stirring often, until tender and translucent, 8–12 minutes. Increase heat to medium-high and continue to cook, stirring often, until onion is pale golden brown, 5–8 minutes more.
Step 2
Reduce heat to medium and add 6 garlic cloves, finely chopped, and 1½ tsp. ground cumin to skillet. Cook, stirring, until garlic is fragrant, about 1 minute. Add 3 canned chipotle chiles in adobo, finely chopped, two 15-oz. cans pinto beans, rinsed, and 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt. Pour in 1 cup water and bring to a simmer, mashing beans with a potato masher (or a fork and some elbow grease) until mostly smooth. Cook, stirring often, until most of liquid is absorbed, about 2 minutes. (Beans should be risotto-like in consistency, loose enough to fall off a spoon.) Remove from heat and stir in 1 Tbsp. apple cider vinegar. Cover and keep warm.
Do ahead: Beans can be made 3 days ahead. Let cool; cover and chill. Reheat over medium-low, thinning with water and seasoning with salt as needed.
Queso and Assembly
Step 3
Whisk 2 tsp. adobo from a can of chipotle chiles in adobo, ½ tsp. ground cumin, ¼ tsp. Diamond Crystal or Morton kosher salt, and ½ cup water in a small saucepan and bring to a simmer over medium heat. Add 4 oz. yellow American cheese, coarsely grated or torn if using singles (about 1 cup), and cook, whisking vigorously, just until cheese is melted and mixture is smooth, about 1 minute. Remove from heat and add 3 oz. Monterey Jack or pepper Jack cheese, coarsely grated (about ¾ cup); whisk until cheese is melted and queso is smooth (return to low heat briefly if needed).
Step 4
Using your hands to avoid bruising, toss 2 ripe avocados, cut into ¼" pieces, with 1 Tbsp. fresh lime juice and a large pinch of salt in a medium bowl.
Step 5
Uncover beans and pour queso over. Top with ¼ cup sour cream, followed by ½ cup good-quality salsa, avocados, and ¼ cup sliced pickled jalapeños. Scatter 4 scallions, green parts only, thinly sliced, and ¼ cup (packed) coarsely chopped cilantro over.
Step 6
Serve dip warm in skillet with tortilla chips and lime wedges.
Recipe notes
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