Description
Creamy Chili’s Queso Dip brings Mexican-inspired comfort straight to home kitchens with irresistible cheesy goodness. Melted cheese, zesty spices, and a smooth texture make this crowd-pleasing appetizer perfect for gatherings where hungry friends can’t resist digging in.
Ingredients
Scale
Main Ingredients:
- 16 oz (450 g) Velveeta cheese, cubed
- 1 can (15 oz / 425 g) Hormel no-bean chili
Spices and Seasonings:
- 1 teaspoon cumin
- ½ teaspoon chili powder
- ½ teaspoon paprika
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon cayenne pepper
Liquid and Optional Ingredients:
- ½ cup (120 ml) milk
- 1 tablespoon lime juice
- ¼ cup diced tomatoes or Rotel
- 1 tablespoon chopped cilantro
Instructions
- Prepare a medium saucepan and set it over low heat to prevent scorching the cheese.
- Gradually melt Velveeta cheese and milk, using a consistent stirring motion to create a smooth, creamy base.
- Incorporate the chili, cumin, chili powder, paprika, garlic powder, onion powder, and cayenne pepper into the melted cheese mixture.
- Continuously blend the ingredients, ensuring all spices are evenly distributed and the texture remains uniform.
- Assess the consistency of the queso, and if it appears too dense, incrementally introduce additional milk to achieve a more fluid, dippable texture.
- Enhance the flavor profile by introducing fresh lime juice, which will provide a bright, tangy undertone to the rich cheese dip.
- Carefully transfer the queso to a decorative serving bowl, creating an inviting presentation.
- Sprinkle chopped cilantro over the surface as a vibrant, aromatic garnish that adds both visual appeal and a fresh herbaceous note.
- Present the warm queso alongside crispy tortilla chips, loaded nachos, or golden soft pretzels for delightful dipping options.
Notes
- Melt cheese slowly on low heat to prevent burning and ensure a smooth, creamy texture without lumps.
- Customize heat levels by adjusting cayenne pepper and chili powder according to personal spice tolerance.
- For a healthier version, substitute Velveeta with a blend of low-fat cheddar and cream cheese, using cornstarch to maintain thickness.
- Create vegetarian-friendly option by replacing chili with diced roasted bell peppers or black beans for added protein and nutrition.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Appetizer, Snacks
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 8
- Calories: 290
- Sugar: 2 g
- Sodium: 680 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 1 g
- Protein: 12 g
- Cholesterol: 50 mg