Copycat Chili’s Queso Dip
Easy copycat recipe - with Velveeta and no-bean chili. Ultra creamy packed with Tex-Mex flavor. Perfect game day, holiday or family party dip.
Prep Time5 minutes mins
Cook Time2 hours hrs
Course: Appetizer
Cuisine: American
Keyword: chili's copycat skillet queso, chili's queso dip, chili's skillet queso, copycat recipe, chili's queso
Servings: 8
Calories:
- 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
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.
If you tried this recipe, don’t forget to leave a comment and ⭐⭐⭐⭐⭐ rating!
Want to make this dip in a skillet? Just add cubed Velveeta, milk (or half and half) and dry spices to a large skillet over low to medium heat. Give it a good stir and keep stirring as it simmers just until the cheese melts and the dip comes together. Squeeze lime juice and zest plus the diced cilantro (I like to leave a little to garnish the top) and give it another good stir. Serve it up right away.