Diamond Crystal or Morton kosher salt, and ½ cup water in a small saucepan and bring to a simmer over medium heat. adobo from a can of chipotle chiles in adobo, ½ tsp. Reheat over medium-low, thinning with water and seasoning with salt as needed. Cover and keep warm.ĭo ahead: Beans can be made 3 days ahead. (Beans should be risotto-like in consistency, loose enough to fall off a spoon.) Remove from heat and stir in 1 Tbsp. Cook, stirring often, until most of liquid is absorbed, about 2 minutes. 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. Add 3 canned chipotle chiles in adobo, finely chopped, two 15-oz. Cook, stirring, until garlic is fragrant, about 1 minute. Reduce heat to medium and add 6 garlic cloves, finely chopped, and 1½ tsp. Increase heat to medium-high and continue to cook, stirring often, until onion is pale golden brown, 5–8 minutes more. Cook 1 large onion, finely chopped, stirring often, until tender and translucent, 8–12 minutes. unsalted butter, cut into pieces, in a medium deep skillet over medium heat. Avoid blocks or shreds of Velveeta-they contain too much water and not enough fat.

Buy a block of American cheese at the deli counter and shred it yourself for the smoothest sauce.

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. 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. Yes, this recipe calls for American cheese, and if you’re already plotting a way to replace it, don’t. (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. 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. 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.

7 layer dip