Chili’s Queso Dip Recipe
Introduction
Chili’s Queso Dip is a creamy, cheesy appetizer that’s perfect for sharing. With its rich flavor and smooth texture, it’s an irresistible treat for game day or anytime snacking.
Ingredients
- 1 pound Velveeta cheese, cubed
- 1/2 cup milk
- 1 can chili (with or without beans, as preferred)
- 1 teaspoon chili powder or seasoning blend
Instructions
- Step 1: In a medium saucepan over low heat, melt the Velveeta cheese together with the milk, stirring frequently until smooth.
- Step 2: Stir in the can of chili and chili seasoning, mixing until well combined and heated through.
- Step 3: Serve the queso dip warm with tortilla chips or your favorite dippers.
Tips & Variations
- For extra spice, add a few dashes of hot sauce or chopped jalapeños to the dip.
- Use diced tomatoes with green chilies instead of chili for a fresher flavor.
- If the dip is too thick, thin it with a little more milk until desired consistency is reached.
Storage
Store leftover queso dip in an airtight container in the refrigerator for up to 3 days. Reheat gently in a saucepan over low heat or microwave in short intervals, stirring occasionally to maintain smoothness.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this dip ahead of time?
Yes, you can prepare the dip in advance and refrigerate it. Reheat slowly before serving to restore its creamy texture.
What are good dipping options besides tortilla chips?
This queso dip pairs well with fresh vegetables like bell peppers and carrots, soft pretzels, or even toasted bread slices.
PrintChili’s Queso Dip Recipe
Chili’s Queso Dip is a creamy, cheesy dip that melts Velveeta cheese with milk and blends in flavorful chili and spices for a perfect warm appetizer, ideal for parties and casual gatherings.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: About 4 cups (serves 8) 1x
- Category: Appetizer
- Method: Stovetop
- Cuisine: American
Ingredients
Cheese Base
- 16 oz Velveeta cheese, cubed
- 1/2 cup milk
Chili and Seasoning
- 1 can (10 oz) mild red chili with beans
- 1/4 teaspoon ground cumin
- 1/4 teaspoon chili powder
- 1/4 teaspoon garlic powder
- Salt to taste
Instructions
- Prepare the Cheese Mixture: Cube the Velveeta cheese into small, even pieces to ensure quick and smooth melting. Combine the cubed cheese with the milk in a medium-sized saucepan over low heat.
- Melt the Cheese: Stir frequently to gently melt the Velveeta and milk together without burning, creating a creamy cheese base for the dip.
- Add the Chili and Seasoning: Once the cheese is fully melted and smooth, stir in the canned mild red chili with beans. Add ground cumin, chili powder, garlic powder, and salt to taste, mixing well to incorporate all flavors evenly.
- Heat Through and Serve: Continue to cook on low heat until the dip is heated through and slightly thickened, stirring occasionally. Transfer to a serving dish and serve warm with tortilla chips or vegetables for dipping.
Notes
- Use mild or spicy chili based on your preference for heat.
- If the dip is too thick, add a little more milk to reach desired consistency.
- For a smoother dip, mix seasoning thoroughly and avoid overheating to prevent cheese separation.
- This dip can be kept warm in a slow cooker on low setting for parties.
- Leftovers can be refrigerated and reheated gently on the stovetop.
Keywords: queso dip, Chili’s queso, Velveeta dip, cheesy chili dip, appetizer, party dip
