Slow Cooker Queso Dip (Chili’s Copycat)
This easy slow cooker queso dip tastes just like Chili’s famous version. With just 5 minutes of prep and simple ingredients, enjoy a rich, cheesy, and spicy dip perfect for any party or game day snack.
Ingredients
Ingredients
- 16 ounces Velveeta Cheese cut into cubes
- 1 cup milk preferably Half & Half if you have it
- ½ teaspoon ground cayenne pepper adds a subtle kick
- 2 teaspoons paprika smoky, sweet flavor
- 1 teaspoon salt to taste
- 1 15-ounce can no-bean chili classic and hearty
- 1 tablespoon chili powder for depth and warmth
- 2 teaspoons ground cumin earthy and warm flavor
- 1 lime juice about 1 tablespoon, fresh
Instructions
Instructions
- Cut Velveeta cheese into cubes to help it melt faster (optional).
- Add Velveeta cubes, milk, cayenne pepper, paprika, and salt into the slow cooker and mix.
- Add the no-bean chili, chili powder, and cumin. Stir well to combine.
- Cover and cook on low for 2 hours or on high for 1 hour, stirring occasionally.
- After cooking, stir in the lime juice and stir to brighten the flavors.
- Keep warm on low setting until ready to serve. Serve with tortilla chips and enjoy!
Notes
Up-level your chips by baking favorite tortilla chips at 350°F for 10 minutes before serving. Store leftovers in a glass container in the fridge for 3-4 days. Reheat in microwave in 10-second increments, stirring in between.