Chili’s Queso Dip is a creamy, cheesy, and flavorful appetizer that has become a fan favorite. With this easy copycat recipe, you can recreate the restaurant-quality dip at home using simple ingredients. Perfect for game days, parties, or just a casual snack, this queso dip is sure to be a hit!
Why You’ll Love This Recipe
- Easy to Make: With just a few ingredients and simple steps, you can prepare this dip in no time.
- Perfect for Gatherings: A crowd-pleaser that pairs well with tortilla chips, veggies, and more.
- Customizable: Easily adjust the spice level and ingredients to your preference.
- Tastes Just Like the Original: Enjoy the rich, creamy, and slightly spicy flavors of Chili’s queso dip right in your own home.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Velveeta cheese
- Canned chili (no beans)
- Milk
- Cumin
- Cayenne pepper
- Paprika
- Onion powder
- Garlic powder
- Diced tomatoes and green chilies (like Rotel)
- Jalapeño (optional, for extra spice)
- Fresh cilantro (optional, for garnish)
Directions
- Melt the Cheese: Cut the Velveeta cheese into cubes and place them in a saucepan over low heat.
- Add Ingredients: Stir in the canned chili, milk, diced tomatoes with green chilies, and all the spices.
- Stir and Simmer: Stir continuously until the cheese melts and all the ingredients combine into a smooth, creamy dip.
- Adjust Consistency: If the dip is too thick, add a little more milk until you reach your desired consistency.
- Serve Warm: Transfer to a serving bowl and garnish with chopped cilantro or jalapeños if desired. Serve with tortilla chips.
Servings and Timing
- Servings: Makes about 6 servings
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
Variations
- Spicier Version: Add more jalapeños, a dash of hot sauce, or use a spicier canned chili.
- Meaty Option: Stir in cooked, crumbled sausage or ground beef for extra heartiness.
- Tex-Mex Twist: Add a handful of shredded pepper jack cheese for an extra cheesy kick.
- Healthier Option: Use a lower-fat cheese alternative and swap the canned chili for homemade chili.
Storage/Reheating
- Refrigeration: Store leftover queso dip in an airtight container in the refrigerator for up to 3 days.
- Reheating: Warm the dip in a saucepan over low heat, stirring frequently. If needed, add a splash of milk to restore creaminess. Alternatively, microwave in 30-second intervals, stirring between each.
FAQs
How do I keep queso dip warm for a party?
You can keep it warm in a slow cooker on the “warm” setting, stirring occasionally to prevent sticking.
Can I make this queso dip ahead of time?
Yes! Prepare the dip in advance and store it in the fridge. Reheat before serving.
What can I serve with this queso dip?
Tortilla chips are the classic choice, but you can also serve it with pretzels, fresh vegetables, or pita chips.
Can I use real cheese instead of Velveeta?
Yes, but Velveeta melts more smoothly. If using real cheese, add a little cream or milk to achieve a creamy texture.
Is this recipe gluten-free?
Yes, but check the labels of your canned ingredients to ensure they are gluten-free.
Can I make this dip in a slow cooker?
Yes! Add all ingredients to a slow cooker and cook on low for 1-2 hours, stirring occasionally.
How do I make this dip less spicy?
Use mild canned tomatoes and chilies, and reduce or omit the cayenne pepper and jalapeño.
Can I freeze queso dip?
It’s not recommended, as the texture may change when thawed. It’s best enjoyed fresh.
How can I thicken my queso dip?
Let it simmer longer, or add a small amount of cornstarch mixed with milk.
Can I use a different type of cheese?
Yes! Try cheddar, Monterey Jack, or Colby for a different flavor profile.
Conclusion
This Copycat Chili’s Queso Dip is the perfect appetizer for any occasion. It’s creamy, cheesy, and packed with flavor, making it an irresistible snack for parties, game days, or casual nights in. With easy preparation and simple ingredients, you can enjoy restaurant-style queso dip at home whenever you want!
Print
Copycat Chili’s Queso Dip
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: Approximately 8 servings (about 6 cups) 1x
- Category: Appetizer
- Method: Stovetop
- Cuisine: American, Mexican-Inspired
- Diet: Vegetarian
Description
This homemade version of Chili’s famous queso dip combines Velveeta cheese, no-bean chili, and a blend of spices to create a rich and savory appetizer. It’s easy to prepare and sure to be a hit at any event.
Ingredients
- 16 ounces Velveeta cheese, cut into cubes
- 1 cup milk (whole milk or half-and-half for a creamier texture)
- 1 (15-ounce) can no-bean chili (such as Hormel)
- 1 tablespoon fresh lime juice (about 1 lime)
- 1 1/2 teaspoons chili powder
- 1 1/2 teaspoons paprika
- 1 1/2 teaspoons ground cumin
- 1 teaspoon kosher salt
- 1/4 teaspoon cayenne pepper (adjust to taste)
- 1/4 cup finely chopped white onion (optional, for garnish)
- 1/4 cup finely chopped fresh cilantro (optional, for garnish)
- Tortilla chips, for serving
Instructions
- Combine Ingredients: In a large saucepan over medium heat, add the Velveeta cheese cubes and milk. Stir frequently until the cheese is fully melted and the mixture is smooth, about 4 minutes.
- Add Flavorings: Stir in the no-bean chili, lime juice, chili powder, paprika, cumin, salt, and cayenne pepper. Continue to cook, stirring occasionally, until the mixture is heated through and well combined, approximately 5 minutes.
- Serve: Transfer the queso dip to a serving bowl. If using, sprinkle the chopped onion and cilantro on top as garnish. Serve warm with tortilla chips.
Notes
- Slow Cooker Option: To prepare in a slow cooker, combine all ingredients in the slow cooker and cook on low for 2 hours or on high for 1 hour, stirring occasionally until smooth.
- Adjusting Spice Level: For a milder dip, reduce or omit the cayenne pepper. For extra heat, consider adding diced jalapeños or increasing the amount of chili powder.
- Storage and Reheating: Store any leftover queso dip in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat or in the microwave in short intervals, stirring frequently to maintain a smooth consistency.
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