Chili’s Queso Dip Recipe

Chili’s Queso Dip is a warm, creamy, and cheesy appetizer that’s packed with Tex-Mex flavors. This copycat recipe brings the restaurant-quality dip to your home with simple ingredients like Velveeta, chili, and spices. Perfect for dipping tortilla chips, drizzling over nachos, or serving at game day gatherings!

Why You’ll Love This Recipe

• Tastes Just Like Chili’s Queso: A smooth, cheesy dip with bold Tex-Mex flavors.
• Quick and Easy: Ready in just 15 minutes with minimal effort.
• Perfect for Parties: A crowd-pleasing dip that stays warm and creamy.
• Only a Few Ingredients: Simple and budget-friendly.
• Customizable: Adjust the spice level or mix in extra flavors.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Velveeta cheese, cubed – Melts smoothly for the perfect queso texture.
• Canned chili (no beans) – Adds rich, meaty flavor (like Hormel chili).
• Milk – Helps create a creamy consistency.
• Cumin – Adds a warm, smoky spice.
• Paprika – Enhances color and flavor.
• Garlic powder – Adds extra depth.
• Onion powder – Complements the savory cheese.
• Diced green chilies (optional) – For a slight kick.
• Jalapeños (optional) – For extra spice.

Directions

this recipe

1. Melt the Cheese: In a saucepan over medium-low heat, add the cubed Velveeta cheese and milk, stirring constantly.
2. Add the Chili and Spices: Once the cheese starts melting, stir in the canned chili, cumin, paprika, garlic powder, and onion powder.
3. Simmer and Stir: Continue stirring until everything is smooth and fully combined. If using green chilies or jalapeños, add them now.
4. Serve Warm: Pour into a serving bowl and enjoy with tortilla chips. Keep warm in a slow cooker if serving for a long period.

Servings and Timing

• Servings: 6-8
• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Total Time: 15 minutes

Variations

• Spicy Queso: Add hot sauce, cayenne pepper, or extra jalapeños.
• Meatier Version: Stir in cooked ground beef or chorizo.
• Chunky Queso: Add diced tomatoes, black beans, or corn.
• Creamier Queso: Use half-and-half instead of milk for a richer texture.
• Slow Cooker Method: Add all ingredients to a crockpot and cook on low for 1-2 hours, stirring occasionally.

Storage/Reheating

• Refrigeration: Store in an airtight container for up to 3 days.
• Freezing: Not recommended, as cheese-based dips can separate.
• Reheating: Warm on the stovetop over low heat or microwave in 30-second intervals, stirring in between. Add a splash of milk if needed to smooth it out.

FAQs

Can I use real cheese instead of Velveeta?

Yes! Mix shredded cheddar and Monterey Jack with a little cream cheese for smooth melting.

What kind of chili should I use?

A no-bean canned chili (like Hormel) works best for a smooth dip.

How do I keep queso from hardening?

Serve in a warm slow cooker or add a little extra milk if it thickens too much.

Can I make this dip ahead of time?

Yes! Store it in the fridge and reheat before serving.

What can I serve with queso dip?

Tortilla chips, pretzels, soft pretzels, crackers, or veggie sticks.

Can I make this dip gluten-free?

Yes! Velveeta and most canned chilis are gluten-free, but always check labels.

How do I make queso dip thicker?

Use less milk or stir in extra cheese.

Can I use Rotel instead of green chilies?

Yes! Rotel (diced tomatoes with green chilies) adds great flavor.

Is queso dip keto-friendly?

Yes, if you use heavy cream instead of milk and a low-carb chili.

Can I add taco seasoning?

Yes! A little taco seasoning can enhance the Tex-Mex flavor.

Conclusion

Chili’s Queso Dip is the ultimate cheesy, flavorful appetizer that’s easy to make and perfect for any occasion. Whether you’re hosting a party, enjoying game day, or craving a restaurant-style dip at home, this creamy queso will satisfy every time. Try it today and enjoy a warm, melty, and delicious dip!

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