Description
Chili’s queso dip brings creamy Mexican-style cheese magic straight to home kitchens with minimal effort. Slow cooker convenience blends rich flavors, promising a crowd-pleasing appetizer you can effortlessly enjoy with tortilla chips or fresh vegetables.
Ingredients
Scale
Main Ingredients:
- 32 ounces (907 grams) velveeta cheese, chopped into chunks
- 2 (15-ounce / 425 grams) cans no-bean chili
- 2 cups (480 milliliters) whole milk
Spices and Seasonings:
- 6 tablespoons (90 milliliters) lime juice
- 3 tablespoons chili powder
- 2 tablespoons paprika
- 2 tablespoons cumin
- 1/2 teaspoon cayenne pepper
Serving and Garnish:
- Tortilla chips
- Chopped onions
- Chopped cilantro
- Lime wedges
Instructions
- Gather all required ingredients and place a slow cooker on a stable, heat-resistant surface.
- Add chopped Velveeta cheese, no-bean chili, whole milk, lime juice, chili powder, paprika, cumin, and cayenne pepper into the slow cooker.
- Thoroughly mix all ingredients using a spatula to ensure even distribution and prevent cheese from sticking to the bottom.
- Cover the slow cooker and set to high temperature, allowing the mixture to cook for approximately 60 minutes.
- Midway through cooking, carefully stir the queso to prevent burning and promote uniform melting.
- Alternatively, for a gentler cooking process, use low temperature setting for 2-3 hours, stirring once during the cooking duration.
- Check the consistency of the dip, ensuring a smooth and creamy texture with no solid cheese chunks.
- Once fully melted and combined, turn off the slow cooker to prevent overcooking.
- Transfer the queso to a serving bowl, maintaining its warmth.
- Garnish with optional toppings like finely chopped onions, fresh cilantro, and lime wedges.
- Serve immediately with crisp tortilla chips, allowing guests to enjoy the warm, flavorful dip.
Notes
- Cheese Selection: Use room temperature Velveeta for smoother melting and more consistent texture throughout the dip.
- Spice Control: Adjust cayenne and chili powder levels to match personal heat tolerance, adding gradually to prevent overwhelming spiciness.
- Dairy Alternatives: For lactose-free version, substitute whole milk with unsweetened almond milk and use dairy-free cheese alternatives like vegan queso.
- Texture Tip: Stir frequently during cooking to prevent cheese from sticking or burning, ensuring a creamy, silky consistency.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Appetizer, Snacks
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 8
- Calories: 385
- Sugar: 3 g
- Sodium: 980 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.5 g
- Carbohydrates: 10 g
- Fiber: 1.5 g
- Protein: 14 g
- Cholesterol: 65 mg