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4.25 from 8 votes

Chili’s Queso Dip

Prep Time5 minutes
Cook Time3 hours
Total Time3 hours 5 minutes
Course: 30+ Easy Dip Recipes You Can't Stop Eating
Cuisine: American
Keyword: dip, queso
Servings: 20
Author: Sweet Basil

Ingredients

  • 16 Ounces Velveeta Cheese cut in cubes
  • 15 Ounces Chili no bean *see notes
  • 1 Cup Whole Milk
  • 3 Tablespoons Lime Juice about 2 limes
  • 1 1/2 Tablespoons Chili Powder
  • 1 Tablespoon Smoked Paprika
  • 1 Tablespoon Cumin
  • 1/4 teaspoon Cayenne Pepper
  • Tortilla Chips for serving
US Customary - Metric

Instructions

  • Add all ingredients to a slow cooker for 2-3 hours on low.
    16 Ounces Velveeta Cheese, 15 Ounces Chili, 1 Cup Whole Milk, 3 Tablespoons Lime Juice, 1 1/2 Tablespoons Chili Powder, 1 Tablespoon Smoked Paprika, 1 Tablespoon Cumin, 1/4 teaspoon Cayenne Pepper, Tortilla Chips

Notes

* You can use the bean-in chili if you love beans in your dip
Store leftovers in the fridge for up to 1 week, reheating on the stove, in the slow cooker or microwave as needed.

Nutrition

Serving: 0.25cups | Calories: 71kcal | Carbohydrates: 6g | Protein: 5g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 11mg | Sodium: 377mg | Potassium: 190mg | Fiber: 1g | Sugar: 4g | Vitamin A: 809IU | Vitamin C: 31mg | Calcium: 153mg | Iron: 1mg