Chilis Queso Dip

Overview

  • Yield: 10 servings
  • Prep Time:
  • Cook Time:
  • Total Time:

Ingredients

  • 32 ounces Velveeta cheese

  • 2 (15 ounce) cans no bean chili*

  • 2 cups whole milk

  • juice from 3 limes (about 6 tablespoons)

  • 3 tablespoons chili powder

  • 2 tablespoons paprika

  • 2 tablespoons cumin

  • 1/2 teaspoon cayenne pepper

  • tortilla chips

  • chopped onions (to garnish, optional)

  • chopped cilantro (to garnish, optional)

  • lime wedges (to garnish, optional)

Method

Slow Cooker Instructions:

  1. Chop the Velveeta into chunks. Add it to a slow cooker. Add all the other ingredients (except garnishes..and tortilla chips. Did I have to say that? :)
  1. Place the lid on top and set to high heat for 1 hour. Stir once halfway through. Or you can cook it on low for 2-3 hours, stirring once halfway through. The longer it sits, the more time the flavors have to marry, so feel free to make this ahead of time! It reheats in a jiffy (microwave, stove top, or in the slow cooker).
  1. Serve with tortilla chips and garnishes!

Stove Top Instructions:

  1. Chop the Velveeta and add to a large pot.
  1. Add all the other ingredients and turn the heat to low.
  1. Stir frequently until it's all melted. Serve with chips and garnishes

References and Acknowledgments

Chilis Queso Dip