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.
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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.

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Warm Seven-Layer Bean & Queso Dip

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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.

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