This warm, melty, cheesy version of classic seven-layer dip marries the best of refried beans and queso for game day and beyond.
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.
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.
Starter Dip Super Bowl Pinto Bean Monterey Jack Cheese Avocado Vegetarian Gluten-Free Nut-Free
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