Turkey Shepherd’s Pie

I love a festive holiday meal. We ate this “lighter” version of a classic shepherd’s pie for our St. Patrick’s Day dinner with soda bread and roasted asparagus. My husband described it as a delicious blend of meatloaf and chicken pot pie. 🙂

The recipe was adapted from today.com, contributed by Kelly Vaughan. I modified the method and proportions. I loved the wine and the herbs in the filling. It was saucy and tasty.

Yield: Serves 6

• 1 pound russet potatoes, peeled and halved (I used 2 potatoes)
• 1/2 cup heavy cream or half and half, plus more as needed
• 5 T unsalted butter, divided
• 2 tsp Kosher salt, divided, plus more to taste
• 1 tsp freshly ground black pepper, divided, plus more to taste
• 2 T neutral oil, divided (I used canola oil)
• 1 pound 93% lean ground turkey
• 1 large yellow onion, diced
• 2 large carrots, diced
• 2 celery sticks, diced
• 6 large garlic cloves, minced
• 2 tsp chopped fresh thyme
• 2 tsp chopped fresh rosemary
• 2 tsp chopped fresh sage
• 1 T tomato paste
• 1/2 cup dry white wine
• 1 cup chicken stock
• 1 T all-purpose flour
• 1 cup frozen peas

1. Preheat the oven to 400 F, preferably on convection.
2. Make the topping: In a medium pot, add the potatoes and cover with 1-inch cold water. Bring to a boil over high heat, then reduce the heat to medium and continue to cook until the potatoes are fork-tender, about 22 minutes.
3. Heat the cream and 4 tablespoons of butter in a small saucepan over low heat, stirring occasionally to prevent scorching.
4. Add 1 teaspoon salt and 1/2 teaspoon of pepper to the cream and butter. Stir to combine.
5. Drain the potatoes in a colander.
6. Press the cooked potatoes through a potato ricer into the pot containing the seasoned cream and butter. Stir to combine. Set aside.
7. Make the Filling: In a large straight-sided skillet set over medium-high heat, add 1 tablespoon oil and heat until shimmering. (I used a stainless sauté pan.)
8. Add the ground turkey and 1 teaspoon kosher salt and 1/2 teaspoon pepper. Cook, breaking up the meat with a spoon, until browned, 7 to 9 minutes.
9. Using a slotted spoon, transfer the meat from the skillet to a bowl and set aside.
10. Add 1 tablespoon of oil and heat until shimmering. Add the onion, carrots and celery, and sauté until softened and translucent, 8 to 10 minutes.
11. Add the garlic, thyme, rosemary, and sage, and cook for about 1 minute.
12. Add the turkey back to the skillet and stir to combine.
13. Add the tomato paste and stir to combine.
14. Lower the heat to medium-low, add the white wine and cook for about 2 minutes, stirring occasionally.
15. Add the chicken stock and 1 tablespoon butter, and cook, stirring to combine, about 1 minute.
16. Add flour and stir to combine, bring to a simmer and mix until the liquid has slightly thickened.
17. Add the peas and cook, about 2 minutes.
18. Taste and season with salt and pepper.
19. Transfer the turkey mixture to a 2-quart oval baking dish and spread in an even layer. Top with mashed potatoes and spread evenly to cover the filling.
20. Bake for 20 minutes on convection or up to 25 minutes in a standard oven.
21. Broil on high for an additional 3 to 5 minutes, until the potatoes begin to brown. Serve immediately.

Cajun Skillet Mac & Cheese

We’re enjoying a Mardi Gras snow day! 🙂 This creamy comfort food dish is the perfect meal to celebrate. I loved that the dish was made and served in a cast iron skillet.

The recipe was adapted from Southern Living. I tempered the spice by using kielbasa instead of andouille sausage. The original recipe notes that Monterey Jack cheese could also be substituted for the pepper Jack cheese for milder palates. I also modified the method, used sharp cheddar cheese, and increased the amount of garlic.

We ate it with a giant green salad followed by King Cake for dessert- post to folllow.

Yield: Serves 8

• 1/2 tsp Kosher salt (I used Morton’s)
• 1 (16-oz.) package large elbow pasta (I used Trader Joe’s macaroni)
• 1/2 T canola oil
• 1 pound kielbasa or andouille sausage, quartered lengthwise and chopped into 1/4-inch pieces
• 1/2 cup chopped yellow onion
• 1/2 cup chopped green bell pepper
• 1/2 cup chopped red bell pepper
• 3 large garlic cloves, minced
• 6 T salted butter
• 6 T all-purpose flour
• 4 cups whole milk (I used 3 cups whole milk and 1 cup 1% milk)
• 2 tsp Cajun seasoning (I used Slap Ya Mama)
• 8 oz block sharp cheddar cheese, shredded (about 2 cups)
• 8 oz block pepper Jack cheese, shredded (about 2 cups)

1. Preheat oven to 400°F. (I set my oven to true conveciton.)
2. Bring a large pot of water to a boil in a Dutch oven over medium-high; add salt.
3. Add pasta; cook until al dente. Drain and set aside.
4. Meanwhile, heat oil in a 12-inch cast-iron skillet over medium-high.
5. Add sausage, onion, green bell pepper, and red bell pepper. Cook, stirring often, until sausage has begun to brown and onion and peppers are tender, about 8 minutes.
6. Add garlic, and cook, stirring constantly, for 30 seconds.
7. Transfer sausage mixture to a plate; scrape skillet clean.
8. Make the Cheese Sauce: Melt butter in the skillet over medium-low; whisk in flour, and cook, whisking constantly, 2 minutes.
9. Gradually whisk in milk.
10. Increase heat to medium, and cook, whisking occasionally, until mixture thickens slightly and comes to a simmer, 4 to 6 minutes.
11. Continue to cook, whisking constantly, 5 minutes.
12. Whisk in Cajun seasoning and remaining 1/2 teaspoon salt; whisk in cheeses until smooth, and remove from heat.
13. Gently stir in cooked pasta and sausage mixture.
14. Bake the Macaroni and Cheese: Transfer to preheated oven, preferably on convection, with oven rack 4 to 6 inches from heat. Bake until golden and bubbly, 20 to 25 minutes.
15. Increase oven temperature to broil; broil until top is browned and crisp, 3 to 5 minutes. Serve.

Simple-is-Best Stuffing (Dressing)

After reading an article about how this Thanksgiving dish has been a staff and a fan favorite at Bon Appétit for over ten years, I was convinced that I had to include it as part of our feast this year.

It was crispy on the outside and custardy on the inside. Full of classic Thanksgiving flavors including parsley, sage, rosemary and thyme- all from my yard. 🙂 The bread was torn rather than cut to add texture. Great.

The recipe was adapted from Bon Appétit, contributed by Victoria Granof. I also loved that it could be assembled a day in advance.

Yield: 8–10 servings

• 3/4 cup (1 1/2 sticks) unsalted butter, plus more for baking dish
• 1 lb good-quality day-old white bread, torn into 1-inch pieces (about 10 cups)(I used sourdough)
• 2 1/2 medium onions or 2 large onions, chopped (about 2 1/2 cups)
• 3 celery stalks, sliced 1/4-inch thick
• 1/2 cup chopped flat-leaf parsley
• 2 T chopped fresh sage
• 1 T chopped fresh rosemary
• 1 T chopped fresh thyme
• 2 tsp Diamond Crystal kosher salt or 1 1/2 tsp Morton kosher salt
• 1 tsp freshly ground black pepper
• 2 1/2 cups chicken stock or low-sodium chicken broth, divided
• 2 large or extra-large eggs

1. Preheat oven to 350°F, preferably on convection.
2. Grease a 13x9x2″ (or equivalent) baking dish with unsalted butter and set aside.
3. Scatter bread pieces in a single layer on a rimmed baking sheet. Bake, stirring occasionally, until dried out, about 30 minutes on convection or up to 40 minutes in a standard oven. Let cool.
4. Meanwhile, melt butter in a large skillet over medium-high heat; add onions and celery. (I used a 12-inch stainless “all in one” pan.) Stir often until just beginning to brown, about 10 to 12 minutes. Scrape into a large to bowl; let cool.
5. Add toasted bread pieces, parsley, sage, rosemary, thyme, salt, and pepper to the bowl; toss gently to combine.
6. Drizzle in 1 1/4 cups chicken stock and fold gently.
7. Whisk eggs and remaining 1 1/4 cups chicken stock in a measuring cup. Pour over bread mixture; fold gently until thoroughly combined.
8. Transfer to prepared dish, cover with parchment paper topped with foil.
9. Bake until an instant-read thermometer inserted into the center of dressing registers 160°, 40 to 50 minutes.
10. Remove parchment and foil and continue to bake until set and top is golden brown and crisp, 35 to 45 minutes longer.

Do Ahead: Bread can be baked 1 day ahead; store loosely covered at room temperature. Stuffing can be assembled 1 day ahead; cover and chill. Bring to room temperature before baking.

Southern Summer Squash Casserole

When another generous neighbor shared their beautiful summer squash (and amazing cucumbers), I made this Southern squash casserole. It was a fabulous variation.

The recipe was adapted form Bon Appétit, contributed by Kelly Janke. Simple, rich, and delicious. The original recipe notes that if you can’t find yellow squash, use zucchini!

Yield: Serves 4

• cooking oil spray, for greasing the pan
• 3 T unsalted butter, divided
• 1 1/2 pounds yellow summer squash (3 medium), sliced crosswise 1/4″ thick
• 1 3/4 tsp Diamond Crystal or 3/4 tsp plus a pinch Morton kosher salt, divided
• 1 small to medium onion, finely chopped (I used a small CSA yellow onion)
• 6 T heavy cream
• 4 T sour cream
• 2 oz sharp white cheddar, grated (about 1/2 cup)(I was generous!)
• 1/2 oz Parmesan, finely grated (about 5 T or 1/3 cup), divided (I used Parmigiano-Reggiano)
• 1/2 T fresh thyme leaves, plus more for serving
• 1/4 tsp freshly ground black pepper
• 16 Ritz crackers (or other buttery crackers)
• zest of 1/2 lemon, optional (I omitted it)

1. Preheat oven to 375° F, preferably on convection.
2. Grease a 6×9″ baking dish with cooking oil spray or unsalted butter.
3. Melt 1 T unsalted butter in a skillet over medium-high heat.
4. Cook the sliced squash, tossing often, until softened and golden brown, 8–10 minutes. Season with 1/2 tsp Diamond Crystal or 1/4 tsp Morton salt and transfer to a large bowl. (This step removes excess moisture from the dish.)
5. Melt 1/2 T unsalted butter in same skillet. Add onion, finely chopped, and 1/4 tsp Diamond Crystal or pinch (1/8 tsp) Morton salt. Cook, stirring often, until onion is softened and golden brown, about 5 minutes.
6. Reduce heat to low and pour in heavy cream; stir to combine. Bring to a gentle simmer, then remove from heat.
7. Stir in sour cream and 1/4 tsp Diamond Crystal or pinch (1/8 tsp) Morton kosher salt.
8. Add mixture to bowl with squash, then add cheddar, 2 1/2 T Parmesan, thyme, and pepper; stir gently to combine.
9. Transfer to prepared baking dish and spread into an even layer. Wipe and reserve skillet.
10. Using your hands, crush crackers into coarse crumbs in a medium bowl.
11. Melt remaining 1 1/2 T unsalted butter in reserved skillet over medium heat. Stir in remaining 1/4 tsp Diamond Crystal or pinch (1/8 tsp) Morton salt until dissolved, then pour over cracker crumbs.
12. Sprinkle remaining 2 1/2 T finely grated Parmesan over and toss to combine.
13. Scatter cracker mixture evenly over casserole.
14. Bake casserole until golden brown on top and bubbling, 35–40 minutes.
15. Top with zest of 1 lemon, if using, and more thyme leaves. Let cool 5 minutes before serving.

Notes:

If doubling the recipe, cook the squash in 2 batches and bake in a 9×13 pan.

If you’re taking it on the road, you can bake this casserole dish a couple hours ahead and reheat it for about 10 minutes at 350° before serving.

White Lasagna with Asparagus, Spinach & Peas

This meatless lasagna was described as a showcase of spring vegetables. The filling was full of asparagus, peas, fresh herbs, greens, and leeks. It was loaded with cheese too, of course. 🙂

The recipe was adapted from The New York Times, contributed by Melissa Clark. I used no-boil noodles. I prepared it the day it was served but it could be prepared up to two days ahead. It can be assembled ahead of time and baked before serving or baked in advance and reheated before serving. Clark notes that the lasagna is easier to slice if it is baked and then reheated.

Yield: Serves 6 to 8

For the Béchamel:

• 4 T unsalted butter (plus additional butter or cooking spray for greasing the pan)
• 1/3 cup (5 T) all-purpose flour
• 4 cups whole milk, plus more if needed
• 1 teaspoon fine sea, plus more to taste
• 1/4 teaspoon freshly grated nutmeg
• 1 bay leaf
• 1/2 cup grated Parmigiano-Reggiano cheese
• 3 large garlic cloves, finely grated or minced (I used a garlic press)

For the Filling:

• 3 T extra-virgin olive oil
• 1 bunch asparagus (about 1 pound), ends trimmed, cut into 3/4-inch pieces if thin or 1/2-inch pieces if fat
• fine sea salt and freshly ground black pepper
• 1/2 cup frozen peas (no need to thaw)
• 1 cup combination of soft herbs (parsley, chives, basil, dill), finely chopped, plus more for garnish
• 2 leeks, white and light green parts, thinly sliced into half moons and cleaned
• 1 teaspoon fennel seeds
• 1/4 teaspoon red-pepper flakes
• 8 ounces baby spinach or baby greens, like kale or arugula (about 8 cups), chopped if large
• 1 large lemon, zested and juiced
• 32 ounces whole-milk ricotta (about 4 cups)
• 1 1/2 cups grated Parmigiano-Reggiano, divided
• 3/4 cup grated Pecorino Romano
• 12 ounces dried lasagna noodles (about 12 noodles), or substitute the same amount of no-boil, oven-ready or fresh noodles; all will work
• 8 ounces whole-milk mozzarella, thinly sliced or torn into pieces

To Prepare the Béchamel:

1. In a large saucepan, melt 4 tablespoons butter over medium heat.
2. Once melted, add flour and whisk until combined. Cook for 3 to 5 minutes, or until pale golden.
3. Slowly whisk in the milk, a little at a time, so that the sauce does not clump.
4. Add the salt, nutmeg and bay leaf. Gently bring to a simmer and let cook for 9 to 12 minutes, whisking often, until the béchamel is thick but still pourable.
5. Stir in 1/2 cup Parmesan and grated garlic, and taste, adding more salt if needed. (I used coarse salt.)

To Prepare the Filling & Complete the Dish:

1. Place a 12-inch skillet over medium to medium-high heat and add 1 tablespoon olive oil. Let it heat until it thins out, about 30 seconds, then add the asparagus and sauté, shaking the pan, until crisp-tender, 3 to 4 minutes.
2. Season asparagus with salt and pepper, then transfer to a medium bowl and stir in the frozen peas and 2 tablespoons mixed soft herbs.
3. Add remaining 2 tablespoons oil to the pan and heat until the oil thins out, about 30 seconds, then add the leeks, fennel seeds, red-pepper flakes and 3/4 teaspoon salt. Sauté leeks until tender and golden at the edges, 4 to 6 minutes.
4. Add the spinach and remaining herbs, working in batches if needed, and sauté until the greens are very tender and the pan is very dry, about 10 minutes.
5. Stir in lemon zest and juice. Taste and add more salt if needed. It should be well seasoned.
6. Add leek-spinach-herb mixture to a large bowl. Stir in ricotta and 3/4 cup each Parmesan and pecorino (save remaining Parmesan for the top). Taste and add more salt if needed.
7. Heat oven to 400 degrees. (I set my oven to true convection.) Grease a 9-by-13-inch baking pan with cooking spray or a little butter.
8. Remove bay leaf from béchamel, then ladle some of the sauce into the bottom of the baking pan until just covered.
9. Place as many noodles as will fit on top of the béchamel, breaking or cutting them to fit in one layer.
10. Ladle a little more béchamel on top of the noodles, covering the surface.
11. Add half of the ricotta-leek-spinach-herb mixture, spreading evenly, then sprinkle half of the asparagus-pea mixture on top.
12. Add another layer of noodles, then béchamel, then the remaining ricotta mixture, then the remaining asparagus-pea mixture.
13. Top with the sliced mozzarella.
14. Add a third and final layer of noodles (don’t worry if you don’t end up using all of the noodles) and cover with remaining béchamel.
15. Sprinkle with remaining 1/2 cup Parmesan.
16. Cover the pan with parchment paper and then foil; place on a parchment paper-lined rimmed baking sheet to catch any drips.
17. Bake for 30 minutes, then remove parchment and foil. Rotate the pan.
18. Bake for another 30 minutes on convection or up to 40 minutes in a standard oven, or until golden brown and bubbling on top. Rotate the pan for even browning, if necessary. (If the top is still pale, you can run the lasagna under the broiler for 1 to 3 minutes.)
19. Let sit for 20 to 30 minutes before serving.

One-Pot Chicken & Biscuits

I have another tasty cast iron skillet dish to share. I made this one-pot (skillet) chicken pot pie for our Valentine’s Day dinner. ❤

This recipe was adapted from epicurious.com, contributed by Sahara Henry-Bohoskey. I loved how the biscuit topping was crumbled and scattered over the top. The filling bubbled over and oozed over the sides of the pan- I was very happy that I placed the skillet on a baking sheet in the oven! Next time I would garnish each serving with fresh herbs to add a pop of color.

The original recipe notes that 1/4 cup of aged cheddar or one teaspoon of dried thyme, parsley, or rosemary could be added to the biscuit topping, if desired.

Yield: 8 servings

For the Biscuit Topping:

• 1 1/2 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp Diamond Crystal or 1/4 tsp Morton kosher salt
• 6 T chilled unsalted butter, cut into pieces
• 1/2 cup plus 2 T heavy cream

For the Filling & To Assemble:

• 1 T vegetable oil (I used canola oil)
• 1 1/4 to 1 lbs skinless, boneless chicken thighs (about 4 or 5)
• 1 tsp Diamond Crystal or 1/2 tsp Morton kosher salt, divided, plus more
• 2 T unsalted butter, divided
• 1 small or 1/2 large yellow onion, cut into 1/2-inch pieces
• 1 medium carrot, scrubbed, cut into 1/2-inch pieces
• 1 medium (5–8 oz) waxy potato (such as red), cut into 1/2-inch pieces
• 2 celery stalks, any leaves coarsely chopped and reserved, cut on a diagonal into 1/2-inch pieces
• 4 large garlic cloves, finely chopped
• 1 tsp dried thyme
• 1/2 tsp freshly ground black pepper, plus more
• 2 T all-purpose flour
• 1/2 cup dry white wine
• 1 cup chicken stock or water
• 1/2 cup heavy cream, plus more for brushing
• 1/2 cup fresh or frozen peas
• flaky sea salt
• fresh parsley, for garnish, optional

To Make the Biscuit Topping:

1. Whisk flour, baking powder, and salt in a large bowl to combine.
2. Add chilled unsalted butter, cut into pieces, and toss to coat.
3. Work in butter with your fingers or a pastry blender until mixture resembles coarse crumbs.
4. Add heavy cream and stir with a fork until a shaggy dough forms and no dry bits of flour remain.
5. Chill 20 minutes. Do ahead: Dough can be made 2 days ahead. Cover tightly and keep chilled.

To Make the Filling & To Assemble:

1. Place a rack in middle of oven; preheat to 450°. (I set my oven to true convection.)
2. Heat oil in a 10″ cast-iron skillet over medium-high.
3. Pat the chicken with paper towels to dry. Season both sides with salt.
4. Arrange chicken thighs in pan in a single layer and cook, undisturbed, until golden brown underneath, 5–7 minutes. Turn over and cook until almost cooked through, about 4 minutes. (Chicken will finish cooking through in the oven.)
5. Transfer to a cutting board; let cool slightly, then cut into 1-inch pieces. Reserve any accumulated liquid.
6. Reduce heat to medium and melt butter in pan (no need to clean).
7. Add chopped onion, carrot, and salt; stir to coat. Cook, stirring often, until onion is translucent, about 3 minutes.
8. Add chopped potato, celery, garlic, thyme, pepper, and remaining tablespoon of unsalted butter. Cook, stirring, 1 minute.
9. Add flour and stir to coat vegetables. Cook, stirring often, until flour coating is golden and nutty-smelling, about 3 minutes.
10. Add white wine, scraping up any browned bits from bottom of pan. Bring to a boil and cook until wine is reduced by half, about 1 minute.
11. Add chicken stock or water and bring to a simmer. Reduce heat to low, cover pan, and cook until mixture is thickened a bit, about 4 to 6 minutes.
12. Uncover pan and stir chicken and any accumulated juices, coarsely chopped celery leaves (if using), heavy cream, and peas into filling.
13. Taste and season with more kosher salt if needed.
14. Scatter pieces of dough over filling. Brush with cream and season with pepper and flaky sea salt.
15. Place skillet on a parchment paper-lined rimmed baking sheet to catch any drips and transfer to oven.
16. Bake until biscuits are golden brown and filling is bubbling, 20 to 30 minutes.
17. Let cool slightly before serving. Garnish with parsley, if desired.

Warm Seven-Layer Skillet Dip

I planned our Super Bowl menu around this dip. Thankfully, it was very well received! I served it in the skillet and we scooped it out onto individual plates to gobble up with tortilla chips. Some chips may have also been dipped directly into the pan. 😉

The recipe was adapted from a Bon Appétit “healthyish” recipe, contributed by Shilpa Uskokovic. The original recipe convinced me to use American cheese slices in the queso layer to help it emulsify and to keep the cheese layer from solidifying.

We ate it as our Super Bowl appetizer followed by Poblano, Black Bean & Cheese Enchiladas with rice and refried beans, Trader Joe’s Elote chopped salad, followed by Churro Cupcakes with Cinnamon Cream Cheese Frosting for dessert. Great.

Yield: 8 Servings

For the Beans:

• 4 T unsalted butter, cut into pieces
• 1 large yellow onion, finely chopped (I used a food processor)
• 6 garlic cloves, finely chopped (I used a food processor)
• 1 1/2 tsp ground cumin
• 3 canned chipotle chiles in adobo, finely chopped (I used a food processor)
• 2 (15 oz) cans pinto beans, rinsed and drained
• 1 T Diamond Crystal or 1 3/4 tsp Morton kosher salt
• 1 T apple cider vinegar

For the Queso & Assembly:

• 2 tsp adobo from a can of chipotle chiles in adobo
• 1/2 tsp ground cumin
• 1/4 tsp Diamond Crystal or Morton kosher salt, plus more
• 4 oz yellow American cheese, coarsely grated or chopped or torn if using singles (about 1 cup) (I used 6 Trader Joe’s singles)
• 3 oz Monterey Jack or pepper Jack cheese, coarsely grated (about 3/4 cup)
• 2 ripe avocados, cut into 1/4-inch pieces
• freshly squeezed juice from half a lime
• 1/4 cup (4 T) sour cream
• 1/2 cup good-quality salsa, drained if watery (I used Trader Joe’s Garlic Chipotle salsa)
• 1 (4 oz) can fire-roasted, diced green chilies or 1/4 cup sliced pickled jalapeños
• 4 scallions, green parts only, thinly sliced
• 1/4 cup (packed) coarsely chopped cilantro
• tortilla chips, for serving

To Make the Beans:

1. Melt the butter, cut into pieces, in a medium deep skillet over medium heat. (I used a 10-inch cast iron skillet.)
2. Add the chopped onion, stirring often, until tender and translucent, about 8 minutes. Monitor the heaat, and continue to cook, stirring often, until onion is pale golden brown, 3 to 4 minutes more.
3. With the pan over medium heat, and add the chopped garlic cloves and cumin. Cook, stirring, until garlic is fragrant, about 1 minute.
4. Add chopped chipotle chiles, pinto beans, rinsed, and salt. Pour in 1 cup water and bring to a simmer, mashing beans with a potato masher until mostly smooth.
5. 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.)
6. Remove from heat and stir in apple cider vinegar. Cover and keep warm.

To Make the Queso & To Assemble the Dip:

1. Whisk adobo, cumin, salt, and 1/2 cup water in a small saucepan and bring to a simmer over medium heat.
2. Add chopped/grated American cheese and cook, whisking vigorously, just until cheese is melted and mixture is smooth, about 1 minute.
3. Remove from heat and add grated Monterey Jack; whisk until cheese is melted and queso is smooth (return to low heat briefly if needed). (I cooked it over low for about 2 minutes to melt the additional cheese.)
4. Using your hands to avoid bruising, toss the avocados pieces with lime juice and a large pinch of salt in a medium bowl.
5. Uncover beans and pour queso over.
6. Top with dollops of sour cream, followed by salsa, diced chilies, and then avocados.
7. Scatter sliced scallions and chopped cilantro over the top.
8. Serve dip warm in skillet with tortilla chips.

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.