Last-minute Super Bowl recipes: 9-layer skillet dip and beef sliders

Check out these recipes from Bon Appétit.

February 10, 2024, 5:04 AM

The Bon Appétit culinary team joined "Good Morning America" on Saturday ahead of the Super Bowl to share two delicious and easy last-minute game day recipes.

PHOTO: The cover of Bon Appetit's March issue.
The cover of Bon Appetit's March issue.
Conde Nast

Scroll below to check them out and prepare to wow friends and family on Super Bowl Sunday. And for delicious non-alcoholic beverages to go with your football fare, check out top picks such as Athletic Brewing Co.'s Upside Dawn, OddBird's Spumante Rosé and St. Agrestis' Non-Alcoholic Phony Negroni.

Warm 9-Layer Skillet Dip

PHOTO: A bowl of warm 7-layer skillet dip.
A bowl of warm 7-layer skillet dip.
Isa Zapata

Ingredients

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
Two 15-ounce cans pinto beans, rinsed
1 tablespoon Diamond Crystal or 1 3/4 teaspoons Morton Kosher Salt
1 tablespoon apple cider vinegar

For the queso and assembly:
2 teaspoons adobo from a can of chipotle chiles in adobo
1/2 teaspoon ground cumin
1/4 teaspoon Diamond Crystal or Morton Kosher Salt, plus more
4 ounces yellow American cheese, coarsely grated or torn if using singles (about 1 cup)
3 ounces Monterey Jack or pepper Jack cheese, coarsely grated (about 3/4 cup)
2 ripe avocados, cut into 1/4-inch pieces
1 tablespoon fresh lime juice
1/4 cup sour cream
1/2 cup good quality salsa, drained if watery
1/4 cup sliced pickled jalapenos
4 scallions, green parts only, thinly sliced
1/4 cup (packed) coarsely chopped cilantro
Tortilla chips and lime wedges (for serving)

Directions

For the beans: Melt 4 tablespoons unsalted butter, cut into pieces, in a medium deep skillet over medium heat. Cook 1 large onion, finely chopped, stirring often, until tender and translucent, 8-12 minutes. Increase heat to medium-high and continue to cook, stirring often, until onion is pale golden brown, 5-8 minutes more.

Reduce heat to medium and add 6 garlic cloves, finely chopped, and 1 1/2 teaspoons ground cumin to skillet. Cook, stirring, until garlic is fragrant, about 1 minute. Add 3 canned chipotle chiles in adobo, finely chopped; two 15-ounce cans pinto beans, rinsed; and 1 tablespoon Diamond Crystal or 1 3/4 teaspoons Morton Kosher Salt. 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. 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 tablespoon apple cider vinegar. Cover and keep warm.

Do ahead: Beans can be made 3 days ahead. Let cool; cover and chill. Reheat over medium-low, thinning with water and seasoning with salt as needed.

Queso and assembly: Whisk 2 teaspoons adobo from a can of chipotle chiles in adobo, 1/2 teaspoons ground cumin, 1/4 teaspoons Diamond Crystal or Morton Kosher Salt and 1/2 cup water in a small saucepan and bring to a simmer over medium heat. Add 4 ounces yellow American cheese, coarsely grated or torn if using singles (about 1 cup), and cook, whisking vigorously, just until cheese is melted and mixture is smooth, about 1 minute. Remove from heat and add 3 ounces Monterey Jack or pepper Jack cheese, coarsely grated (about 3/4 cup); whisk until cheese is melted and queso is smooth (return to low heat briefly if needed).

Using your hands to avoid bruising, toss 2 ripe avocados, cut into 1/4-inch pieces, with 1 tablespoon fresh lime juice and a large pinch of salt in a medium bowl.

Uncover beans and pour queso over. Top with 1/4 cup sour cream, followed by 1/2 cup good quality salsa, avocados and 1/4 cup sliced pickled jalapenos. Scatter 4 scallions, green parts only, thinly sliced, and 1/4 cup (packed) coarsely chopped cilantro over.

Serve dip warm in skillet with tortilla chips and lime wedges.

Beef Sliders with Provolone and Balsamic Onions

PHOTO: A plate of beef sliders with provolone and balsamic onions.
A plate of beef sliders with provolone and balsamic onions.
Michael Graydon + Nikole Herriott

Makes 8 servings

Ingredients
2 pounds ground beef (20% fat)
Kosher salt, freshly ground pepper4 slices provolone piccante or sharp provolone cheese, torn in half
8 potato slider buns
1 large red onion, very thinly sliced into rounds
3 tablespoons balsamic vinegar
1 teaspoon sugar
Aioli or store-bought mayonnaise (for serving)

Directions

Divide meat into 8 portions (about 4 ounces each). Place 1 portion on a work surface. Cup your hands around the meat and shape it into a rounded mound. Gently flatten patty to about 3/4-inch thick. Season both sides with salt and pepper. Repeat with remaining portions of meat.

Prepare a grill for medium-high heat. Grill patties until lightly charred on bottom, about 3 minutes. Flip and top with a piece of cheese. Grill to desired doneness (cheese should be melted), about 3 minutes for medium-rare. Transfer patties to a cutting board and let rest 5 minutes.

While patties are resting, grill the buns, cut side down, until lightly charred around the edges, about 30 seconds.

Toss onion with vinegar, sugar, and a pinch of salt in a medium bowl and let sit, squeezing onions occasionally to soften slightly, 5 minutes.

Build sliders with patties, buns, onions, and aioli.

Do ahead: Patties can be formed 6 hours ahead. Cover and chill.

Recipes for 7-layer dip and beef sliders reprinted with permission courtesy of Bon Appétit.

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