Copycat Chili’s Queso Dip
Are you looking for a super easy dip recipe to make for your next get together? This Copycat Chili’s Queso Dip uses just 4 ingredients and is absolutely delicious!
This Chili’s Queso Dip brings me way back to my childhood days. I remember spending many Sunday afternoons at Chili’s with my family after church. The Chili con Queso was always my dad’s favorite appetizer, so we would order it for the table to share. It eventually grew into a family tradition, and now I can’t go to Chili’s without ordering this creamy, cheesy, flavorful dip with the crispy, salty tortilla chips (yum!).
I love trying to find ways to replicate delicious restaurant recipes that I love at home, and this one is just too easy not to make! I’ve tried so many queso dips over the years, but this one continues to be my favorite. And did I mention that it is SO easy to make?? You can make it over the stove as a skillet queso or just throw everything in a crock pot and bring it to your next potluck. This tastes 100% like the restaurant version, and I’m obsessed!
Ingredients
- Velveeta Cheese
- Hormel Chili (no beans)
- Milk
- Paprika
- Chili Powder
How to Make Copycat Chili’s Queso Dip – Skillet
Heat a cast iron skillet to medium heat. Add your 16 oz block of Velveeta cheese to the skillet and stir until the cheese starts to melt. Add the can of Hormel chili (no beans) and 3/4 cup milk. Continue stirring until creamy and combined. Now stir in the paprika and chili powder. Serve warm with tortilla or corn chips.
How to Make Copycat Chili’s Queso Dip – Crock Pot
Add all of the ingredients (Velveeta, Hormel chili, milk, and spices) to a small Crock Pot. **Note: You can easily double or triple the recipe for a large crowd** Heat on low for 1-2 hours, stirring occasionally as it melts. Once fully melted and combined, serve with your favorite tortilla chips. Keep on warm or low and stir occasionally for long period of time..
When to Make Queso Dip
- Potluck
- Party
- Football Game Day
- Game Night
- Graduation Party
- Work Event
What to Dip?
- Chips – tortilla chips, Frito’s, Nacho Cheese Doritos
- Bread – pita bread is a great option for dipping
- Vegetables – I personally LOVE dipping celery, broccoli, bell peppers, and carrots for a healthier option
Copycat Chili’s Queso Dip (skillet or slow cooker)
Ingredients
- 16 oz Velveeta cheese
- 1 can Hormel chili – no beans
- ¾ cup milk
- ½ tsp paprika
- ½ tsp chili powder
Instructions
- Heat a cast iron skillet to medium heat
- Add the Velveeta cheese to the skillet and stir until the cheese starts to melt
- Add the can of Hormel (no beans) and milk. Stir continuously.
- Once fully melted and combined, add spices and stir.
- Serve while warm with your favorite chips of vegetables
Storing Leftover Queso
Copycat Chili’s Queso Dip will store nicely in an airtight container in the fridge for up to a week. Unfortunately, this dip does not freeze well due to the Velveeta cheese consistency.