Chili’s Queso Dip

Why You’ll Love This Recipe

This Queso Dip has everything you need for the ultimate indulgence. The creamy, velvety Velveeta cheese melds beautifully with the savory chili and spices, creating a smooth, rich dip that’s bursting with flavor. The cayenne pepper and chili powder add a delicious kick, while the lime juice gives it a hint of tanginess to balance the heat. Served with crunchy tortilla chips, it’s the perfect appetizer or snack for any occasion.

Ingredients

• 16 oz Velveeta cheese, cubed
• 1 cup milk (or half and half for an even creamier version)
• ½ teaspoon ground cayenne pepper
• 2 teaspoons paprika
• 1 teaspoon salt
• 1 (15-oz) can no-bean chili (like Hormel)
• 3 teaspoons chili powder
• 2 teaspoons cumin
• 1 tablespoon lime juice
• Tortilla chips, for serving

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

Directions

1. Melt the cheese: In a medium saucepan over medium heat, combine the cubed Velveeta cheese and milk (or half and half). Stir frequently until the cheese is completely melted and the mixture is smooth and creamy.
2. Season the dip: Add the ground cayenne pepper, paprika, salt, chili powder, and cumin to the cheese mixture. Stir well to incorporate the spices into the dip.
3. Add the chili: Pour in the no-bean chili and mix until it’s evenly combined with the cheesy base. Let the dip simmer for 5-7 minutes, stirring occasionally, to allow the flavors to meld together.
4. Finish with lime juice: Stir in the lime juice for an extra layer of flavor and a slight tang.
5. Serve: Serve the dip warm with tortilla chips on the side for dipping.

Servings and Timing

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

Variations

• Spicy version: If you want to kick up the heat, add extra cayenne pepper or jalapeños for some fresh heat.
• Meatless version: Skip the chili for a vegetarian-friendly queso dip, or replace the canned chili with diced tomatoes and green chilies for a milder option.
• Cheese variations: You can add a mix of cheeses like cheddar or pepper jack to enhance the flavor or create a more complex, cheesy dip.

Storage/Reheating

• Storage: If you have leftovers, store the queso dip in an airtight container in the fridge for up to 3 days.
• Reheating: To reheat, gently warm the dip over low heat on the stovetop, stirring occasionally. You may need to add a little more milk or half and half to restore the dip’s creamy consistency.

FAQs

Can I use regular cheese instead of Velveeta?

While Velveeta gives the dip its signature smooth, creamy texture, you can substitute it with cheddar cheese for a different flavor, though it may not be as smooth.

Can I make this dip ahead of time?

Yes, you can make the dip ahead of time and store it in the fridge. When ready to serve, simply reheat it gently on the stovetop, adding a bit of milk to loosen it up if needed.

Can I use a different type of chili?

You can use any canned chili, but for a smoother consistency, no-bean chili is recommended. If you prefer a bean version, just use a chili with beans and adjust the seasonings to taste.

How can I make this dip spicier?

Add more cayenne pepper, chili powder, or even some diced jalapeños to bring more heat to the dip.

Can I use sour cream in this recipe?

Sour cream can be added for a creamier texture or to mellow out the spice. Stir it in after the dip has cooked, just before serving.

How can I keep this dip warm for a party?

If you’re serving this dip at a party, you can keep it warm in a slow cooker on the “keep warm” setting. Stir occasionally to maintain its smooth consistency.

What can I serve with this dip besides tortilla chips?

You can serve this queso dip with vegetable sticks like celery, carrots, or bell peppers, or even use it as a topping for nachos or tacos.

Can I freeze this dip?

While queso dip can be frozen, it may separate and lose its smooth texture when reheated. If you want to freeze it, allow it to cool completely, then store it in an airtight container. To reheat, gently warm on the stovetop and stir in a little milk to help restore its creamy texture.

Can I use half-and-half instead of milk for a creamier dip?

Yes, half-and-half will make the dip even creamier and richer. If you prefer a lighter version, you can stick with milk.

Can I use fresh chili instead of canned chili?

Yes, fresh chili can be used, but it will require some extra cooking time. Dice fresh chili, cook it until tender, and then mix it into the melted cheese and spices.

Conclusion

Chili’s Queso Dip is the ultimate crowd-pleaser, combining creamy cheese, spicy chili, and bold seasonings in a dip that’s perfect for any occasion. Whether you’re hosting a game night, serving up snacks for a party, or just craving a cheesy treat, this dip is sure to satisfy. It’s easy to make, customizable to your heat preference, and absolutely irresistible when paired with crispy tortilla chips.

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