Description
Recreate your favorite cheesy dip with this copycat Chili’s queso recipe! Made with just a few simple ingredients added to the slow cooker to cook low and slow until that cheesy, beefy dip is infused with plenty of seasoning and spice!
Ingredients
16 ounces Velveeta cheese
15 ounces beanless chili like Hormel
1 cup milk
½ teaspoon cayenne pepper
1 ½ teaspoons smoked paprika
½ teaspoon salt
1 tablespoon chili powder
2 teaspoons cumin
1 small lime juiced
scallions optional garnish
cilantro optional garnish
Instructions
Cut up the block of cheese into cubes.
16 ounces Velveeta cheese
Add the cheese cubes, chili, milk, and seasonings to the basin of a 2-4 quart slow cooker. Gently stir to combine.
15 ounces beanless chili,1 cup milk,½ teaspoon cayenne pepper,1 ½ teaspoons smoked paprika,½ teaspoon salt,1 tablespoon chili powder,2 teaspoons cumin,1 small lime
Cover and cook on LOW for 2-3 hours, stirring occasionally.
Once fully melted, turn the slow cooker to WARM and serve.
Garnish with scallions, additional lime juice, and chopped cilantro.
Notes
- Spice things up with beanless chili and garnish with fresh jalapeño slices for extra heat.
- Add additional lime juice before serving for a sharper lime flavor.
- Store leftovers covered in the fridge for up to 4 days.
- Prep Time: 5 minutes
- Cook Time: 2 hrs
- Cuisine: American
Nutrition
- Serving Size: 10 servings
- Calories: 172kcal
- Sugar: 6g
- Sodium: 1034mg
- Fat: 9g
- Saturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 11 g
- Fiber: 1g
- Protein: 13g
- Cholesterol: 31mg
Keywords: Copycat Chili’s Queso