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
$50 $48 At Amazon
Box Grater
$12 $9 At Amazon
Small Saucepan
$155 At Amazon
Whisk
$10 At Amazon
Potato Masher
$15 At Amazon
Recipe information
Yield
8 Servings
Ingredients
Beans
4
1
6
1½
3
2
1
1
Queso and Assembly
2
½
¼
4
3
2
1
¼
½
¼
4
¼
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.
Leave a Review
Reviews (8)
Back to TopMade this yesterday for the 4th holiday, and it was A HIT! It was fun making the queso, yet I forgot to take the saucepan away from the heat when I folded in the Jack cheese. Once I did, the queso's viscosity changed from thin to slightly thick. WILL DEFINITELY MAKE AGAIN! THANKS SHILPA!
MATEO ESTRADA
Glendale, CA
7/5/2024
Why melt the cheese with ater instead of milk?
Tom
Smsithfield, VA
3/14/2024
Loved it. It was a big hit. Used Mexican Crema instead of sour cream.
sockeye17
Anchorage, AK
12/21/2023
Don't use singles.. Go to the deli for Land of Lakes or their brand of American cheese, white or yellow is fine. Singles are not cheese but are cheese food. No self respecting dog will eat them .
Anonymous
Lee Massachusetts
12/17/2023
I made this for my wife's birthday and I am still getting people asking for the recipe!
Anonymous
London, UK
5/31/2023
Made this for a Super Bowl party and it was a big hit! The beans and the queso were delish—I’d made those for a party just by themselves. Easy to adjust to personal preferences and a winner just as it is. This will be going into my regular rotation as it was easy to whip together.
Ellen
Annapolis, MD
2/13/2023
I really enjoyed this recipe - the beans are delicious! My queso firmed up in the serving bowl quite fast - will probably try tweaking the recipe next time to keep it gooey!
Anonymous
Tampa, FL
2/4/2023