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

Units Scale

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

Cook Mode Prevent your screen from going dark

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.