Recreate your favorite cheesy dip with this copycat Chili’s queso recipe! Made with just a few simple ingredients added to the slow cooker to cook low and slow until that cheesy, beefy dip is infused with plenty of seasoning and spice!
There’s no such thing as too many homemade dips. Especially cheese dips and especially ones made in the crockpot. Not only are they easy to prepare and mostly dump-and-set recipes, but they are portable, and always a hit!
You can’t beat a warm dip that basically makes itself. This copycat chili’s queso dip is a true dump-and-set recipe and tastes exactly like the original. And because it’s done in your slow cooker, you get to make as much of it as you want!
I’ve shared many cheesy slow cooker dips including queso blanco dip, sausage dip, and rotel dip with ground beef but this chili’s queso is the one I’m choosing to make this New Year’s!
It’s cheesy, beefy, smoky, and spicy, and with a hint of zest from the lime juice. It’s the perfect party dip!
Velveeta Chili Con Queso
Why you’ll love this recipe
- It’s a restaurant style dip made in the comfort of your home.
- An any occasion dip. For potlucks, as game day appetizers, a dip for holiday parties, or a snack for movie night.
- Made with just a handful of ingredients and minimal prep time. I’m talking mere minutes!
- Pairs well with all kinds of dippers. Chips, crackers, veggies, etc.
Helpful Tools
- Slow Cooker – though you can use a full size slow cooker for this recipe, it is shown here in a 2 quart, which works out well.
Ingredients
Below is a list of the ingredients you’ll need to gather to make this recipe, why you need them, and possible substitutions. Scroll all the way down for the full recipe card with measurements.
Jump
- Velveeta cheese: This will be cut into cubes for easy melting. I think I’ve made my opinion of Velveeta clear over the years (I’m not a huge fan), but because it melts into a smooth, creamy consistency, it is perfect for these type of dips.
- Beanless chili: I use Hormel, but use whatever you prefer. You want the seasoned and saucy meat part of the chili, just not the beans!
- Milk: To help thin it out.
- Spices: Cayenne pepper, smoked paprika, salt, chili powder, and cumin.
- Fresh lime juice: From a small lime. The zesty citrus cuts through the dairy to liven it up!
- Optional garnish: Scallions and cilantro.
How to make Copycat Chili’s Queso
This section shows you how to make this recipe, with process photos showing the steps to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
Jump- Step One: Cut the block of cheese into cubes then add them to the slow cooker.
- Step Two: Pour in the milk and chili and add all of the seasonings. Gently stir to combine.
- Step Three: Place the lid on to cover and cook on LOW for 2-3 hours, coming back to stir occasionally.
- Step Four: Once melted, turn the crockpot to the warm function and serve.
- Step Five: Provide sliced scallions, lime wedges and chopped cilantro, for people that want to garnish their serving.
Every slow cooker runs differently. Times given are a general recommendation and should be tested in your own slow cooker and adjusted as needed.
How to serve it
Since it can sit in the crockpot while it’s on the warm setting, you can serve a bowl of it, but have a ladle close by for anyone that wants more. They can serve themselves!
It’s great for all kinds of dippers. We love it with homemade tortilla chips or scoops or pieces of pita bread, but it’s also great with a raw veggie platter or a basket of crackers.
Sometimes I’ll use the dip and pour it over a platter of nachos!
- Ramp up the heat with spicy beanless chili. You could also serve it with slices of jalapeno as garnish.
- Squirting additional lime juice just before serving gives it a sharper flavor.
- 2% milk is what I use but half and half will give you an even creamier queso. Anything lighter won’t be as rich.
- For the amount of dip this chili’s queso recipe makes, a small 2-4 quart slow cooker works well. If a 6 quart slow cooker is what you have, go ahead and use it!
- If you’re not a fan of Velveeta, you can use sharp cheddar cheese and sour cream instead.
- Bake your tortilla chips and serve them warm just like they do at your favorite restaurants!
Storage & Reheating
How to store leftovers
Keep leftovers stored in an airtight container in the fridge for up to 4 days.
Reheating Instructions
This Velveeta chili con queso dip reheats beautifully. If it’s only a small portion, reheat it in the microwave. You may need to stir and reheat for a few extra seconds as the microwave sometimes doesn’t reheat evenly.
If you want to add it back into the crockpot to reheat slowly on the warm function you can. It’s a good idea for when you’ve made it ahead and are ready to serve the whole batch!
FAQs
Can I make this on the stovetop?
You can. Combine all the ingredients in a pot over low heat. Stir occasionally until melted.
Is there a mild version to this dip?
You can certainly make this a mild queso dip. Keep in mind the more variations you make, the less it’s going to taste like a Chili’s copycat. However, you can omit the cayenne pepper and keep the beanless chili mild.
Need more easy crockpot dips? Try these:
Slow Cooker Buffalo Chicken Dip
Crockpot Spinach Artichoke Dip
Click here to view my entire collection of dip recipes.
Copycat Chili’s Queso
Equipment
Ingredients
- 16 ounces Velveeta cheese
- 15 ounces beanless chili like Hormel
- 1 cup milk
- ½ teaspoon cayenne pepper
- 1 ½ teaspoons smoked paprika
- ½ teaspoon salt
- 1 tablespoon chili powder
- 2 teaspoons cumin
- 1 small lime juiced
- scallions optional garnish
- cilantro optional garnish
Instructions
- Cut up the block of cheese into cubes.16 ounces Velveeta cheese
- Add the cheese cubes, chili, milk, and seasonings to the basin of a 2-4 quart slow cooker. Gently stir to combine.15 ounces beanless chili, 1 cup milk, ½ teaspoon cayenne pepper, 1 ½ teaspoons smoked paprika, ½ teaspoon salt, 1 tablespoon chili powder, 2 teaspoons cumin, 1 small lime
- Cover and cook on LOW for 2-3 hours, stirring occasionally.
- Once fully melted, turn the slow cooker to WARM and serve.
- Garnish with scallions, additional lime juice, and chopped cilantro.scallions, cilantro
Notes
- Spice things up with beanless chili and garnish with fresh jalapeño slices for extra heat.
- Add additional lime juice before serving for a sharper lime flavor.
- Store leftovers covered in the fridge for up to 4 days.
- For a stovetop version, add all ingredients to a large pot over low heat, stirring occasionally until melted.
- I generally use 2% milk. Half & half can be used for an even creamier queso.
- A smaller slow cooker (2-4 quart) works well for this recipe, but if all you have is larger (6 quart) that will work as well.
Nutrition
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
Did you make this recipe?
Tag me on Instagram @melissa_pplates so I can see!Did You Make This?
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Do you have a cookbook because if you do I want to buy one 💕 Thank you so very much for your wonderful recipes 💕 Lizabeth Rushman
Hi! I do have several digital cookbooks, but I don’t have a physical version. Thinking about it though… 🙂
Fantastic!!!! Taste just like it!
Yay, thanks for reporting back!