Description
Copycat Chili’s Queso Dip is a creamy, cheesy dip with a kick of spice, made with Velveeta, no-bean chili, and seasoned with chili powder, paprika, and cumin. Perfect for serving with tortilla chips and salsa for a party or game-day snack.
Ingredients
Units
Scale
- 16 ounces processed cheese (such as Velveeta®), cut into 1-inch cubes
- 1 cup whole milk
- 1 (15 ounce) can no-bean chili (such as Hormel®)
- 1 tablespoon fresh lime juice (from 1 lime)
- 1 1/2 teaspoons chili powder
- 1 1/2 teaspoons paprika
- 1 1/2 teaspoons ground cumin
- 1 teaspoon kosher salt
- 1/4 teaspoon cayenne pepper
- 1/4 cup finely chopped white onion
- 1/4 cup finely chopped fresh cilantro
- 1 (9 ounce) package yellow or white corn tortilla chips
- Salsa, for serving
Instructions
- In a medium saucepan over medium heat, combine Velveeta cubes and whole milk. Stir frequently until cheese is fully melted and smooth.
- Add no-bean chili, lime juice, chili powder, paprika, cumin, kosher salt, and cayenne pepper. Stir until well combined and heated through.
- Remove from heat and stir in finely chopped white onion and cilantro.
- Transfer queso dip to a serving bowl and serve immediately with corn tortilla chips and salsa.
Notes
- For a smoother dip, stir constantly while melting the cheese.
- Adjust cayenne pepper to taste for desired spice level.
- Queso can be kept warm in a slow cooker for parties.
- Optional: garnish with extra cilantro or diced tomatoes before serving.
Nutrition
- Serving Size: 1/2 cup
- Calories: 310
- Sugar: 3g
- Sodium: 860mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 50mg