Description
This Copycat Chili’s Queso Dip is a creamy, cheesy dip made in a slow cooker, combining Velveeta cheese with no bean chili and a flavorful blend of spices. Perfect for game day, parties, or casual snacking, it delivers rich and spicy notes with a hint of lime for freshness. Serve warm with tortilla chips or as a nacho topping.
Ingredients
Scale
Cheese
- 32 ounces Velveeta cheese, cut into cubes
Chili and Dairy
- 2 (15-ounce) cans no bean chili
- 2 cups whole milk
Seasonings
- 6 tablespoons lime juice (juice from 3 limes)
- 3 tablespoons chili powder
- 2 tablespoons paprika
- 2 tablespoons cumin
- 1/2 teaspoon cayenne pepper
Instructions
- Prepare Ingredients: Gather all ingredients and set up your slow cooker on a low heat setting for easy use.
- Cube the Cheese: Cut Velveeta cheese into small cubes to help it melt evenly and quickly in the slow cooker.
- Combine Ingredients: Place cheese cubes into the slow cooker, then add both cans of no bean chili, whole milk, lime juice, chili powder, paprika, cumin, and cayenne pepper. Stir gently to combine.
- Cook and Stir: Cover the slow cooker and cook on low heat for about 60 minutes. Stir occasionally to ensure the cheese melts thoroughly and the dip becomes smooth and well blended.
- Adjust Consistency: If the dip is too thick after cooking, gradually add more milk and stir to reach the desired creamy texture.
- Serve Warm: Transfer the queso dip to a serving bowl and enjoy warm with tortilla chips or use it as a flavorful topping for nachos.
Notes
- Use Velveeta cheese for the smoothest, creamiest texture; other cheeses may not melt as well.
- Adjust cayenne pepper quantity to control the level of spiciness.
- To keep the dip warm during serving, keep the slow cooker on the ‘warm’ setting.
- This dip can be stored in the refrigerator for up to 3 days; reheat gently before serving.
