Chili’s Queso Dip – easy recipe – with Velveeta and no-bean chili. Super creamy – packed with all the delicious spicy flavor of Chili’s! Perfect for game day, holidays – anytime you need a guaranteed crowd pleaser!
If your crew is anything like mine, they live for a good queso moment. This copycat Chili’s Queso Dip is creamy, spicy, melty and dangerously addictive.
Made with Velveeta (yes I know – I’m normally not a Velveeta girl either), no-bean chili and the perfect blend of Tex-Mex spices. It’s a quick, can’t-mess-it-up kind of dip.
Serve it up for family gatherings, holidays and of course game day because it’s impossible to watch football without a good queso. I said what I said.
Why you’ll love this recipe:
- My family LOVES queso! In fact, it disappears *almost* before drinks are poured.
- This easy dip tastes just like Chili’s Skillet Queso. Indulge anytime at home.
- Takes minutes to prepare and feeds a crowd.
- Slow cooker or skillet cooking options.
Tips and FAQ:
Can I use homemade chili? Yes – but no beans for a true copycat recipe.
Do I have to use Velveeta? Yes – this is one of those recipes that needs the gooey meltiness of Velveeta.
What can I add to this dip? Jalapenos, green chiles or a dollop of sour cream.
What’s better – slow cooker or skillet? You’ll get the same delicious melty dip either way but I like the slow cooker option for a party because it’s easier to keep the dip warm.
Ingredients needed to make Chili’s Queso Dip:
- Velveeta cheese
- Milk or half and half
- Canned no-bean chili
- Dry spices: ground cayenne pepper, paprika, cumin, chili powder
- Fresh stuff: juice and zest from one whole lime juices, fresh cilantro
- Dippers: tortilla chips or Fritos corn chips
How to make Chili’s Queso Dip:
- Melt the Velveeta:
Cut Velveeta into about 1″ cubes. - Add to slow cooker:
Add Velveeta, milk or half and half, cayenne, paprika, cumin and chili powder to the slow cooker. Stir to combine. - Cover:
Cook on LOW for 1 1/2 to 2 hours or HIGH for 1 hour. - Add:
Fresh squeezed lime juice and diced cilantro. Give it a good stir. - Serve:
Turn slow cooker to WARM. Grab tortilla chips or Fritos and get in there while it’s hot and melty.
How to make Chili’s Queso Dip in a skillet:
Add Velveeta, milk or half and half and dry spices to a large skillet over low to medium heat.
Stir often while it’s simmering just until the cheese melts and the dip comes together.
Squeeze in fresh lime juice and diced cilantro. Give it another good stir and serve right away with your favorite tortilla chips.
More popular game day recipes:
Storage and reheating:
Cool dip completely then transfer to an airtight container. Store in the fridge up to 3 days. Reheat slowly in the microwave at 30 seconds intervals, stirring each time.
Enjoy this Chili’s copycat skillet queso!
Copycat Chili’s Queso Dip
Equipment
- Slow Cooker
Ingredients
- 16 ounces Velveeta cut in cubes
- 1 cup milk or half and half
- 15 ounce Hormel NO bean canned chili
- 1/2 teaspoon ground cayenne pepper
- 1 teaspoon paprika
- 2 teaspoons cumin
- 1 tablespoon chili powder
- 1 whole lime juice and zest
- 2 tablespoons fresh cilantro diced
Instructions
- Cut the Velveeta into about 1″ cubes Add to the slow cooker along with milk or half and half, cayenne, paprika, cumin and chili powder.
- Stir then cover and cook on LOW 1 1/2 to 2 hours. I like to check it at the 1 1/2 hour point and assess. Every slow cooker is different – you know yours.
- Squeeze in fresh lime juice, zest and diced cilantro. Turn the slow cooker to WARM. Stir again then serve it up with tortilla chips or fritos.
On the menu, off the menu, on the menu… So glad I can make the dip easily at home!
LOVE that I can make this easy recipe at home anytime – because – hey – you never know when Chili’s is gonna take it off the menu AGAIN!