Chili's Queso Dip
User Reviews
4.5
Chili's Queso Dip
Description
Chili's Queso Dip combines processed Velveeta cheese and milk to create a creamy, meltable base. The addition of ground cayenne pepper, paprika, and cumin spices the dip with warmth and subtle smokiness without overwhelming heat. Incorporating canned no-bean chili adds texture and savory depth, while fresh lime juice brightens the overall flavor profile. The mixture is gently cooked over low heat in a slow cooker or on the stove to meld flavors and maintain a smooth consistency.
This dip is typically served warm alongside tortilla chips, making it a popular appetizer or snack option. Its creamy texture pairs well with the crispness of chips, and the spice level can be adjusted to taste by modifying the amount of cayenne and chili powder.
Using a 1.5-quart slow cooker is effective for this recipe, but smaller or larger slow cookers can be used with adjustment in quantities. It can also be prepared on the stovetop by heating ingredients together until melted and combined.
Ingredients
- 16 oz Velveeta cheese
- 1 cup milk (or half and half for an even creamier version)
- 1/2 /2 teaspoon ground cayenne pepper
- 2 teaspoons paprika
- 1 teaspoon salt
- 1 no-bean chili 15-oz can, like Hormel
- 3 teaspoons chili powder
- 2 teaspoons cumin
- 1 tablespoon lime juice
- tortilla chips for serving
Instructions
- Cut Velveeta cheese into cubes. Add all ingredients to the slow cooker (can also be heated on the stove without a slow cooker). Cover and cook on low for 2 hours or on high for 1 hour.
- Stir together and keep on low until ready to serve. Serve with tortilla chips. Enjoy!
Notes
- Use a 1.5-quart slow cooker for best results, but adjust quantities as needed for different sizes.
- This dip can be made on the stovetop by heating ingredients and stirring until melted and combined.
- Adjust spice levels by varying cayenne pepper and chili powder to personal preference.
- Serve warm with tortilla chips for dipping.
User Reviews
Overall Rating
4.5
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