Copycat Chili's Queso

A tortilla chip dipped into queso in a white ramekin with lime halves and chips around.

5 from 1 vote

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!

Prep Time 5

Cook Time 2

Total Time 2 5

Servings servings

Author Melissa Williams

Equipment

Slow Cooker

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.

Every slow cooker runs differently. Times given are an estimate and will need to be adjusted for your slow cooker.

Nutrition