Warm Seven-Layer Bean & Queso Dip

Appetizers · Sauces, Gravies & Dressings

Warm Seven-Layer Bean & Queso Dip

Build this dip in a skillet and bring it straight to the table. Creamy chipotle beans and warm queso form the base, with cool sour cream, salsa and avocado layered over the top.
Leave a review
Jump to recipePrint recipe
Save recipe Cook Mode
Serves
8 servings

Bring it to the table

About this recipe.

Warm chipotle beans and a two-cheese queso topped with sour cream, salsa, avocado and herbs.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist

Beans

  • 4 tablespoons unsalted butter (cut into pieces)
  • 1 large onion (finely chopped)
  • 6 garlic cloves (finely chopped)
  • 1 1/2 teaspoons ground cumin
  • 3 canned chipotle chiles in adobo (finely chopped)
  • 30 oz canned pinto beans (two 15-ounce cans, rinsed)
  • 3 teaspoons Diamond Crystal kosher salt (or 1 3/4 teaspoons Morton for the base recipe)
  • 1 cup water
  • 1 tablespoon apple cider vinegar

Queso

  • 2 teaspoons adobo sauce (from the chipotle can)
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon kosher salt (Diamond Crystal or Morton, plus more to taste)
  • 1/2 cup water
  • 4 oz yellow American cheese (coarsely grated or torn)
  • 3 oz Monterey Jack or pepper Jack (coarsely grated)

Toppings

  • 2 ripe avocados (cut into 1/4-inch pieces)
  • 1 tablespoon fresh lime juice
  • 1/4 cup sour cream
  • 1/2 cup salsa (drain if watery)
  • 1/4 cup sliced pickled jalapeños
  • 4 scallions (green parts only, thinly sliced)
  • 1/4 cup packed chopped cilantro
  • tortilla chips and lime wedges (for serving)

Make the warm layers first

Keep the beans covered while making the queso. Add the cool toppings at the end so the warm base and fresh finish remain distinct.

At the table

Set the skillet on a heatproof trivet with plenty of tortilla chips for scooping.

The cooking plan

How to make Warm Seven-Layer Bean & Queso Dip.

  1. Melt the butter in a medium deep skillet over medium heat. Cook the onion for 8–12 minutes, stirring often, until translucent. Raise to medium-high and cook for another 5–8 minutes, until pale golden.

  2. Lower to medium. Stir in the garlic and bean cumin for about 1 minute, until fragrant. Add the chipotles, beans, bean salt and 1 cup water. Bring to a simmer and mash until mostly smooth. Stir for about 2 minutes, until thick but loose enough to fall from a spoon. Remove from the heat, stir in the vinegar and cover to keep warm.

  3. In a small saucepan, bring the adobo, queso cumin, queso salt and 1/2 cup water to a simmer over medium heat. Add the American cheese and whisk for about 1 minute, until smooth. Remove from the heat and whisk in the Jack cheese until melted, returning briefly to low heat if needed.

  4. Toss the avocado gently with lime juice and a pinch of salt. Pour the warm queso over the beans in the skillet. Add the sour cream, salsa, avocado and pickled jalapeños, then scatter with scallion greens and cilantro.

  5. Serve warm with tortilla chips and lime wedges.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

The Broken Scale

Warm Seven-Layer Bean & Queso Dip

No ratings yet
Warm chipotle beans and a two-cheese queso topped with sour cream, salsa, avocado and herbs.
Print Recipe
Servings: 8 servings
Course: Appetizer, Snack
Cuisine: Tex-Mex
Ingredients Instructions Notes

Ingredients
  

Beans
  • 4 tablespoons unsalted butter cut into pieces
  •  
    1 large onion finely chopped
  •  
    6 garlic cloves finely chopped
  • 1 ½ teaspoons ground cumin
  •  
    3 canned chipotle chiles in adobo finely chopped
  •  
    30 oz canned pinto beans two 15-ounce cans, rinsed
  •  
    3 teaspoons Diamond Crystal kosher salt or 1 3/4 teaspoons Morton for the base recipe
  • 1 cup water
  •  
    1 tablespoon apple cider vinegar
Queso
  •  
    2 teaspoons adobo sauce from the chipotle can
  • ½ teaspoon ground cumin
  • ¼ teaspoon kosher salt Diamond Crystal or Morton, plus more to taste
  • ½ cup water
  •  
    4 oz yellow American cheese coarsely grated or torn
  •  
    3 oz Monterey Jack or pepper Jack coarsely grated
Toppings
  •  
    2 ripe avocados cut into 1/4-inch pieces
  •  
    1 tablespoon fresh lime juice
  • ¼ cup sour cream
  • ½ cup salsa drain if watery
  •  
    ¼ cup sliced pickled jalapeños
  • 4 scallions green parts only, thinly sliced
  •  
    ¼ cup packed chopped cilantro
  •  
    tortilla chips and lime wedges for serving

Instructions
 

  1. Melt the butter in a medium deep skillet over medium heat. Cook the onion for 8–12 minutes, stirring often, until translucent. Raise to medium-high and cook for another 5–8 minutes, until pale golden.
  2. Lower to medium. Stir in the garlic and bean cumin for about 1 minute, until fragrant. Add the chipotles, beans, bean salt and 1 cup water. Bring to a simmer and mash until mostly smooth. Stir for about 2 minutes, until thick but loose enough to fall from a spoon. Remove from the heat, stir in the vinegar and cover to keep warm.
  3. In a small saucepan, bring the adobo, queso cumin, queso salt and 1/2 cup water to a simmer over medium heat. Add the American cheese and whisk for about 1 minute, until smooth. Remove from the heat and whisk in the Jack cheese until melted, returning briefly to low heat if needed.
  4. Toss the avocado gently with lime juice and a pinch of salt. Pour the warm queso over the beans in the skillet. Add the sour cream, salsa, avocado and pickled jalapeños, then scatter with scallion greens and cilantro.
  5. Serve warm with tortilla chips and lime wedges.

Notes

Use American cheese for the queso base; it helps keep the sauce smooth.
Drain a watery salsa before layering so it does not dilute the dip.

Tried this recipe?

Let us know how it was!

A couple of useful answers.

How do I change the number of servings?

Use the serving controls in the recipe card. Ingredient quantities change automatically; quantities written in the instructions, pan sizes and cooking times still need your attention.

Can I print or check off the ingredients?

Choose Print recipe near the title for a printable version. On this page, check ingredients off as you prepare them, then use Reset ingredient checks to start again.

Keep the good food going

Similar Recipes

Choose your next craving. Each card includes its recipe’s total time.

Beer & Cheddar Queso with Chorizo

Appetizers · Sauces, Gravies & Dressings

Beer & Cheddar Queso with Chorizo

A warm bowl of beer-cheddar queso belongs in the middle of the table. Chorizo, pickled jalapeños and a small melted-cheese topping give each scoop a little more bite.
Leave a review
Jump to recipePrint recipe
Save recipe Cook Mode
Serves
8 small portions

Bring it to the table

About this recipe.

A smooth beer-cheddar dip topped with chorizo, melted Oaxaca cheese and pickled jalapeños.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 12 fl oz lager or Pilsner (one bottle)
  • 2 tablespoons food-grade sodium citrate (not citric acid)
  • 8 oz sharp white cheddar (coarsely grated)
  • 8 oz yellow cheddar (mild, medium or sharp; coarsely grated)
  • 1/4 teaspoon sugar
  • 1/2 cup chopped pickled jalapeño slices (plus more slices for topping)
  • freshly ground black pepper (to taste)
  • 1/4 cup crumbled cooked fresh chorizo
  • 2 tablespoons coarsely grated Oaxaca cheese (or Monterey Jack)
  • toasted breadcrumbs or panko (for topping)
  • cilantro leaves (for topping)
  • tortilla chips (for serving)

Have the chips ready

Prepare the toppings before warming the dip so it can go straight from the broiler to the table.

At the table

Serve warm with tortilla chips and extra pickled jalapeños on the side.

The cooking plan

How to make Beer & Cheddar Queso with Chorizo.

  1. Bring the beer just to a simmer in a heavy pot over medium-high heat. Whisk in the sodium citrate carefully; the mixture foams.

  2. Whisk in both cheddars. Reduce to medium and stir for 6–9 minutes until smooth and lightly thickened. Off heat, add sugar, chopped jalapeños and pepper.

  3. Transfer to a small ovenproof dish. Add chorizo and Oaxaca cheese, then broil for 2–3 minutes until golden. Top with crumbs, cilantro and jalapeño slices. Serve with chips.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

The Broken Scale

Beer & Cheddar Queso with Chorizo

No ratings yet
A smooth beer-cheddar dip topped with chorizo, melted Oaxaca cheese and pickled jalapeños.
Print Recipe
Servings: 8 small portions
Course: Appetizer, Snack
Cuisine: Tex-Mex
Ingredients Instructions Notes

Ingredients
  

  • 12 fl oz lager or Pilsner one bottle
  • 2 tablespoons food-grade sodium citrate not citric acid
  • 8 oz sharp white cheddar coarsely grated
  • 8 oz yellow cheddar mild, medium or sharp; coarsely grated
  • ¼ teaspoon sugar
  • ½ cup chopped pickled jalapeño slices plus more slices for topping
  • freshly ground black pepper to taste
  • ¼ cup crumbled cooked fresh chorizo
  • 2 tablespoons coarsely grated Oaxaca cheese or Monterey Jack
  • toasted breadcrumbs or panko for topping
  • cilantro leaves for topping
  • tortilla chips for serving

Instructions
 

  1. Bring the beer just to a simmer in a heavy pot over medium-high heat. Whisk in the sodium citrate carefully; the mixture foams.
  2. Whisk in both cheddars. Reduce to medium and stir for 6–9 minutes until smooth and lightly thickened. Off heat, add sugar, chopped jalapeños and pepper.
  3. Transfer to a small ovenproof dish. Add chorizo and Oaxaca cheese, then broil for 2–3 minutes until golden. Top with crumbs, cilantro and jalapeño slices. Serve with chips.

Notes

Makes about 2 cups. Serve in small portions alongside tortilla chips.
Use fully cooked chorizo. This version requires food-grade sodium citrate for the cheese sauce.

Tried this recipe?

Let us know how it was!

A couple of useful answers.

How do I change the number of servings?

Use the serving controls in the recipe card. Ingredient quantities change automatically; quantities written in the instructions, pan sizes and cooking times still need your attention.

Can I print or check off the ingredients?

Choose Print recipe near the title for a printable version. On this page, check ingredients off as you prepare them, then use Reset ingredient checks to start again.

Keep the good food going

Similar Recipes

Choose your next craving. Each card includes its recipe’s total time.

Curried Chicken & Cranberry Puff Pastries

Appetizers · Lunch

Curried Chicken & Cranberry Puff Pastries

A savory chicken filling gets a touch of sweetness from dried cranberries and warmth from curry powder. Fold it into puff pastry for crisp little triangles that work as party food or a light meal.
Leave a review
Jump to recipePrint recipe
Save recipe Cook Mode
Serves
18 pastries

Bring it to the table

About this recipe.

Golden puff-pastry triangles filled with chicken, curry, scallions and dried cranberries.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 3 scallions (thinly sliced)
  • 3 cups shredded cooked rotisserie chicken
  • 1/3 cup mayonnaise
  • 1/2 cup chopped dried cranberries
  • 2 tablespoons Dijon mustard
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon curry powder
  • 17.3 oz frozen puff pastry (two-sheet package, thawed according to package instructions)
  • all-purpose flour (for the work surface)
  • 1 large egg (beaten)
  • flaky sea salt (for topping)

Leave room to seal

Keep the filling away from the pastry edges so the triangles can close neatly. The small vents let steam escape as the pastry rises.

At the table

Serve warm as small bites, or pair a few pastries with a green salad for lunch.

The cooking plan

How to make Curried Chicken & Cranberry Puff Pastries.

  1. Heat the oven to 375°F with racks in the upper and lower thirds. Line two baking sheets with parchment. Mix the scallions, cooked chicken, mayonnaise, cranberries and mustard in a bowl.

  2. Warm the olive oil and curry powder in a small skillet over medium heat for 30–60 seconds, stirring until fragrant. Stir the spiced oil into the chicken mixture.

  3. Work with one pastry sheet at a time on a lightly floured surface, keeping the other sheet cool. Roll into a 12-inch square and cut into nine 4-inch squares.

  4. Put a heaping tablespoon of filling on one half of each square, leaving a 1/4-inch border. Fold diagonally to make a triangle. Pinch the edges together, crimp with a fork and cut three small vents in the top. Repeat with the remaining pastry and filling.

  5. Arrange the pastries about 1 inch apart on the prepared sheets. Brush with beaten egg and sprinkle with flaky salt. Bake for 30–35 minutes, rotating the sheets between racks and front to back halfway through, until puffed and golden. Check that the chicken filling reaches 165°F. Cool slightly before serving.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

The Broken Scale

Curried Chicken & Cranberry Puff Pastries

No ratings yet
Golden puff-pastry triangles filled with chicken, curry, scallions and dried cranberries.
Print Recipe
Servings: 18 pastries
Course: Appetizer, Lunch
Cuisine: British-inspired
Ingredients Instructions Notes

Ingredients
  

  • 3 scallions thinly sliced
  •  
    3 cups shredded cooked rotisserie chicken
  • ⅓ cup mayonnaise
  •  
    ½ cup chopped dried cranberries
  • 2 tablespoons Dijon mustard
  • 2 tablespoons extra-virgin olive oil
  •  
    1 tablespoon curry powder
  •  
    17.3 oz frozen puff pastry two-sheet package, thawed according to package instructions
  • all-purpose flour for the work surface
  •  
    1 large egg beaten
  •  
    flaky sea salt for topping

Instructions
 

  1. Heat the oven to 375°F with racks in the upper and lower thirds. Line two baking sheets with parchment. Mix the scallions, cooked chicken, mayonnaise, cranberries and mustard in a bowl.
  2. Warm the olive oil and curry powder in a small skillet over medium heat for 30–60 seconds, stirring until fragrant. Stir the spiced oil into the chicken mixture.
  3. Work with one pastry sheet at a time on a lightly floured surface, keeping the other sheet cool. Roll into a 12-inch square and cut into nine 4-inch squares.
  4. Put a heaping tablespoon of filling on one half of each square, leaving a 1/4-inch border. Fold diagonally to make a triangle. Pinch the edges together, crimp with a fork and cut three small vents in the top. Repeat with the remaining pastry and filling.
  5. Arrange the pastries about 1 inch apart on the prepared sheets. Brush with beaten egg and sprinkle with flaky salt. Bake for 30–35 minutes, rotating the sheets between racks and front to back halfway through, until puffed and golden. Check that the chicken filling reaches 165°F. Cool slightly before serving.

Notes

Keep puff pastry cool while shaping; return it to the refrigerator if it becomes sticky or very soft.
Use fully cooked chicken and heat the filling through before serving.

Tried this recipe?

Let us know how it was!

A couple of useful answers.

How do I change the number of servings?

Use the serving controls in the recipe card. Ingredient quantities change automatically; quantities written in the instructions, pan sizes and cooking times still need your attention.

Can I print or check off the ingredients?

Choose Print recipe near the title for a printable version. On this page, check ingredients off as you prepare them, then use Reset ingredient checks to start again.

Keep the good food going

Similar Recipes

Choose your next craving. Each card includes its recipe’s total time.

Corn & Cotija Jalapeño Poppers

Appetizers · Snacks

Corn & Cotija Jalapeño Poppers

These stuffed jalapeños borrow corn, salty cheese and lime from elote-style flavors. The filling combines yogurt and cream cheese with scallions and garlic, then bakes until set inside the peppers.
Leave a review
Jump to recipePrint recipe
Save recipe Cook Mode
Total
50 minutes
Serves
8 servings

Bring it to the table

About this recipe.

Roasted jalapeño halves filled with corn, cotija, lime and a creamy yogurt-cheese mixture.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 8 large jalapeños
  • 1 cup plain whole-milk Greek yogurt
  • 1/2 cup yellow corn kernels (thaw if frozen)
  • 1/2 cup crumbled cotija or feta
  • 1/2 cup thinly sliced scallions
  • 1/4 cup cream cheese (at room temperature)
  • 1/4 cup mayonnaise
  • 3 garlic cloves (finely grated)
  • 1 1/2 teaspoons finely grated lime zest
  • 1 teaspoon kosher salt (divided)
  • chopped fresh cilantro (for finishing)
  • ranch dressing (optional, for serving)

Corn-filled bites for sharing

Use large peppers with enough room for a spoonful of filling. The corn gives the creamy center some texture, and the lime zest adds aroma without making the mixture watery.

At the table

Arrange the slightly cooled peppers on a platter and put any dipping sauce in a separate bowl.

The cooking plan

How to make Corn & Cotija Jalapeño Poppers.

  1. Heat the oven to 400°F. Split each jalapeño lengthwise, leaving the stem attached where possible. Scoop out the seeds and pale membranes; use gloves when handling the cut peppers and avoid touching your face.

  2. Mix the yogurt, corn, crumbled cheese, scallions, softened cream cheese, mayonnaise, garlic, lime zest and 3/4 teaspoon salt in a bowl until evenly combined.

  3. Set the pepper halves cut-side up on a rimmed baking sheet. Sprinkle with the remaining 1/4 teaspoon salt. Pack a heaping tablespoon of filling into each half, mounding it slightly.

  4. Bake for 18–22 minutes, until the filling is set and beginning to turn golden. For more color, broil for 2–3 minutes while watching closely.

  5. Let the peppers stand for 10 minutes. Scatter with cilantro and serve with ranch dressing if you like.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

The Broken Scale

Corn & Cotija Jalapeño Poppers

No ratings yet
Roasted jalapeño halves filled with corn, cotija, lime and a creamy yogurt-cheese mixture.
Print Recipe
Total Time 50 minutes
Servings: 8 servings
Course: Appetizer, Snack
Cuisine: Mexican-inspired
Ingredients Instructions Notes

Ingredients
  

  •  
    8 large jalapeños
  •  
    1 cup plain whole-milk Greek yogurt
  •  
    ½ cup yellow corn kernels thaw if frozen
  •  
    ½ cup crumbled cotija or feta
  •  
    ½ cup thinly sliced scallions
  •  
    ¼ cup cream cheese at room temperature
  • ¼ cup mayonnaise
  •  
    3 garlic cloves finely grated
  •  
    1 ½ teaspoons finely grated lime zest
  • 1 teaspoon kosher salt divided
  •  
    chopped fresh cilantro for finishing
  • ranch dressing optional, for serving

Instructions
 

  1. Heat the oven to 400°F. Split each jalapeño lengthwise, leaving the stem attached where possible. Scoop out the seeds and pale membranes; use gloves when handling the cut peppers and avoid touching your face.
  2. Mix the yogurt, corn, crumbled cheese, scallions, softened cream cheese, mayonnaise, garlic, lime zest and 3/4 teaspoon salt in a bowl until evenly combined.
  3. Set the pepper halves cut-side up on a rimmed baking sheet. Sprinkle with the remaining 1/4 teaspoon salt. Pack a heaping tablespoon of filling into each half, mounding it slightly.
  4. Bake for 18–22 minutes, until the filling is set and beginning to turn golden. For more color, broil for 2–3 minutes while watching closely.
  5. Let the peppers stand for 10 minutes. Scatter with cilantro and serve with ranch dressing if you like.

Notes

Eight whole jalapeños make 16 filled halves, allowing 2 halves per serving.
Pepper heat varies. Removing the pale membranes reduces some of the heat but does not make a hot jalapeño mild.
For an air-fryer alternative, cook filled peppers at 375°F for about 7–10 minutes, until browned and set, using batches so the basket is not crowded.

Tried this recipe?

Let us know how it was!

A couple of useful answers.

How do I change the number of servings?

Use the serving controls in the recipe card. Ingredient quantities change automatically; quantities written in the instructions, pan sizes and cooking times still need your attention.

Can I print or check off the ingredients?

Choose Print recipe near the title for a printable version. On this page, check ingredients off as you prepare them, then use Reset ingredient checks to start again.

Keep the good food going

Similar Recipes

Choose your next craving. Each card includes its recipe’s total time.