Description
This Chili’s Queso Dip is a creamy, cheesy, and slightly spicy dip just like the restaurant favorite! Made with Velveeta, chili, and a few secret ingredients, it’s perfect for dipping tortilla chips or drizzling over nachos.
Ingredients
Units
Scale
- 16 oz (450 g) Velveeta cheese, cubed
- 1 can (15 oz / 425 g) Hormel no-bean chili (or any canned chili)
- 1/2 cup (120 ml) milk (adjust for consistency)
- 1 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon cayenne pepper (optional, for extra heat)
- 1 tablespoon lime juice (optional, for extra flavor)
- 1/4 cup diced tomatoes or Rotel (optional, for extra texture)
- 1 tablespoon chopped cilantro (optional, for garnish)
Instructions
1️⃣ Melt the Cheese:
- In a medium saucepan over low heat, melt Velveeta cheese and milk, stirring frequently.
2️⃣ Add the Chili & Spices:
- Stir in chili, cumin, chili powder, paprika, garlic powder, onion powder, and cayenne.
- Continue stirring until everything is well blended and smooth.
3️⃣ Adjust Consistency & Flavor:
- If the dip is too thick, add more milk (1 tbsp at a time) until it reaches your desired texture.
- Stir in lime juice for a fresh, zesty kick.
4️⃣ Serve & Enjoy:
- Transfer to a serving bowl and garnish with chopped cilantro.
- Serve warm with tortilla chips, nachos, or soft pretzels!
Notes
🌶 Spicier Queso? Add a dash of hot sauce or use spicy Rotel tomatoes.
🧄 More Flavor? Stir in a teaspoon of Worcestershire sauce.
🥓 Loaded Queso? Top with crispy bacon bits and jalapeños.
🧀 Creamier Texture? Add a spoonful of sour cream or cream cheese.