Description
A creamy, cheesy dip with the perfect amount of spice, this Copycat Chili’s Queso Dip is made easily in a slow cooker. Velveeta, chili, and diced tomatoes with green chilies combine to create the ultimate dip for tortilla chips.
Ingredients
Scale
- 1 (16 oz) block of Velveeta cheese (cubed)
- 1 cup milk
- 1 (15 oz) can chili (no beans)
- 1 (10 oz) can diced tomatoes with green chilies (drained)
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/2 tsp paprika
- Tortilla chips (for serving)
Instructions
- In a slow cooker, combine Velveeta cheese, milk, chili, diced tomatoes with green chilies, chili powder, cumin, and paprika.
- Cover and cook on low for 1-2 hours, stirring occasionally until cheese is melted and the dip is heated through.
- Serve with tortilla chips.
Notes
- If you prefer a thinner consistency, you can add a bit more milk.
- You can adjust the spice level by adding more chili powder or a dash of hot sauce.
- Prep Time: 5 minutes
- Cook Time: 1-2 hours (slow cooker)