I stole this recipe for Chili’s Queso from lecremedelacrumb.com. This delicious appetizer is made in a mini slow cooker. Velveeta cheese is cut into cubes and placed in the slow cooker. Then milk, cayenne pepper, paprika, salt, chili powder and cumin are added to the cheese. Next a can of chili with no beans is stirred with the cheese. This dip cooks for several hours in slow cooker then served with tortilla chips. Anyone who loves cheese will love this dip!

The ingredients for this recipe are: 16 oz Velveeta cheese, 1 cup milk, ½ tsp ground cayenne pepper, 2 tsp paprika, 1 tsp salt, 15 oz can no-bean chili, 1 tbsp chili powder, 2 tsp cumin and juice of 1 lime

Cut the Velveeta cheese into cubes and then place in a mini slow cooker sprayed with non-stick cooking spray.

Add all the spices, lime juice and milk to the cheese.

Next add the can of chili.

Stir to combine the ingredients.

Then cook on LOW for 30 minutes to 1 hour.

Serve with tortilla chips and enjoy! This dip is a delicious addition to any game day.

If you liked this recipe for Chili’s Queso then you can also try Championship Bean Dip, Slow Cooker Sweet Corn Dip or Taco Dip.

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Chili’s Queso

This delicious appetizer is made in a mini slow cooker. Velveeta cheese is cut into cubes and placed in the slow cooker. Then milk, cayenne pepper, paprika, salt, chili powder and cumin are added to the cheese. Next a can of chili with no beans is stirred with the cheese. This dip cooks for several hours in slow cooker then served with tortilla chips.

Course Appetizer

Prep Time 5 minutes

Cook Time 1 hour

Servings 10 people

Ingredients

• 16 oz Velveeta cheese
• 1 cup milk preferably half & half
• ½ tsp ground cayenne pepper
• 2 tsp paprika
• 1 tsp salt
• 15 oz can no-bean chili
• 1 tbsp chili powder
• 2 tsp cumin
• Juice of 1 lime about 1 tbsp juice
• Tortilla chips

Instructions

1. Cut the Velveeta cheese into cubes. Add all the ingredients to the slow cooker. Cover and cook on LOW for 2 hours or on HIGH for 1 hour.
2. Stir everything together. Cook on LOW for 30 minutes to 1 hour.
3. Serve with tortilla chips and enjoy!