Here's Why Seven Layer Dip Should Always Be Baked In A Skillet

Seven-layer dip is a party staple that never goes out of style. From Mexican style to chili to avocado-topped, there's a variety of different recipes to choose from with one constant: a thick layer of cheese.

For many, it's important that the cheese melts completely too, so while glass pans in the oven are a good idea, a skillet is an even better one to maintain that warmth and well-done crunchiness of the cheese on the sides. Skillets are optimal for the same reason they're used for fajitas; the temperature stays high after it's taken off its heating source and served. The liquids and sauces within continue to bubble and depending on the ingredients, a pleasant aroma is maintained for longer.

A fan of spice? Ingredients like jalapeños and red pepper flakes will stay piping for much longer in a skillet, even a standard tabasco will do. Oils like chili oil or vegetable oil mixed with pepper set up an excellent liquid base for a zestier, spicier dip. No matter what ingredients need to be warm, they'll stay warm and buy you time to add layers.

Scallions, lettuce, and avocado don't like to be on full heat, so using a skillet while keeping ingredients at the right temperature also allows for necessary additions. This way, a taco dip can still shine without letting the ground beef get too cold before you get to eat it.

For high-temperature variations on seven-layer dip that need tomatoes (which usually adds water content), for example, skillets are your best bet, as the high temperature subdues the watery elements. So instead of a washed out dip with too much water, the dip is served fresh on the skillet and excess water can evaporate. This is also true of dips that use other high-moisture ingredients, like red salsas.

Regardless of ingredient choice, a dip that requires warm ingredients is at home in a skillet, as the industrious pan also creates an opportunity for finishing touches for heat-sensitive ingredients once your dip is warm enough.