Chili's Queso Dip

A copycat for the Chili’s Queso Dip, this is an all-time favorite dip! It only takes a few ingredients and a few minutes to throw together, and it’s perfect for parties or game day.

Course Appetizer

Cuisine American, Mexican/Tex-Mex

Prep Time 5

Cook Time 1

Total Time 1 5

Servings servings

Calories 154kcal

Author Deborah Harroun

Ingredients

16 oz processed American cheese (such as Velveeta) cubed
1 cup half and half
1 (15 oz) can no bean chili (such as Hormel)
2 teaspoons paprika
2 teaspoons chili powder
1 teaspoon cumin
1 teaspoon salt

Instructions

Combine all of the ingredients in a slow cooker. Cook, stirring a few times, until the cheese is melted and everything is smooth, about 1 hour on high.
16 oz processed American cheese, 1 cup half and half, 1 (15 oz) can no bean chili, 2 teaspoons paprika, 2 teaspoons chili powder, 1 teaspoon cumin, 1 teaspoon salt
Keep on warm once heated through.
Serve with tortilla chips.

Notes

If the dip seems too thin, just take the lid off of the slow cooker and let it cook. It will thicken up.

Alternately, this can be made on the stovetop. You will just want to make sure you keep it warm to serve.

You can make this spicier by adding 1/4 to 1/2 teaspoon cayenne pepper.

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide. Nutrition information included dip only, not chips for serving.

Nutrition