Seven Layer Skillet Dip


4 Tbsp unsalted butter, cut into pieces
1 large onion, finely chopped
2 Tbsp Pastene Minced Garlic
1½ tsp ground cumin
3 Pastene Chipotle Peppers in Adobo, finely chopped
2 14oz cans Pastene Black Beans, drained and rinsed
1¾ tsp kosher salt
1 Tbsp Pastene Apple Cider Vinegar
Queso and assembly:
2 tsp adobo sauce from the chipotle peppers can
½ tsp ground cumin
¼ tsp kosher salt, plus more to taste
4 oz American cheese, 5 slices torn
4 oz monterey jack cheese, coarsely grated
2 ripe avocados, cut into ½ " pieces
1 Tbsp fresh lime juice
¼ cup sour cream
½ cup quality salsa, strained if juicy
¼ cup Pastene Sliced Jalapeño Peppers
4 scallions, green parts only, thinly sliced
¼ cup cilantro coarsely chopped
tortilla chips and lime wedges for serving


  • Melt butter in a medium deep skillet over medium heat. Cook 1 large onion, finely chopped, stirring often, until tender and translucent, 8 to 12 minutes. Increase heat to medium-high and continue to cook, stirring often, until onion is pale golden brown, 5 to 8 minutes more.
  • Reduce heat to medium and add garlic and 1½ tsp. ground cumin to skillet. Cook, stirring, until garlic is fragrant, about 1 minute. Add 3 the chipotle peppers, beans, and 1¾ tsp. kosher salt. 
  • Pour in 1 cup water and bring to a simmer, mashing beans with a potato masher 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.
  • To make the queso, whisk 2 tsp. adobo sauce, ½ tsp. ground cumin, ¼ tsp. kosher salt, and ½ cup water in a small saucepan and bring to a simmer over medium heat. Add the American cheese and cook, whisking vigorously, just until cheese is melted and mixture is smooth, about 1 minute. Remove from heat, add Monterey Jack, and whisk until cheese is melted and queso is smooth.
  • Gently toss the avocados with 1 Tbsp. fresh lime juice and a large pinch of salt in a medium bowl.
  • Uncover beans and pour queso over. Top with ¼ cup sour cream, followed by ½ cup salsa, avocados, and ¼ cup sliced pickled jalapeños. Scatter scallions and cilantro over the top and serve dip warm in skillet with tortilla chips and lime wedges.

Product Used

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