Chili’s Queso

You can make Chili’s Queso at home in your slow cooker with just a few ingredients. This flavorful, cheesy dip tastes so much like the original!

Can’t get enough queso? Try Queso Blanco or Cowboy Queso!

My kids and I were celebrating something a few weeks ago and decided to go to dinner as the celebration and you know where they wanted to go?

Chili’s. All 3 of them claimed that they had never once been to a Chili’s.

So we ended up at Chili’s and they loved everything about it. And I was reminded how much I love their practically paper thin tortilla chips!

They just have the best tortilla chips. Perfect little vessels for the bottomless salsa (also love!) and the skillet queso, of course.

This is a copycat recipe for that Chili’s queso but in an effort to make my life easier, I made it in the slow cooker instead of having to watch a skillet.

It’s so easy and the trick is using a can of chili instead of cooking your own meat. It adds that meatiness but also adds so much chili flavor that you wouldn’t get from just seasoned meat.

Ingredients

• Velveeta – you only need 16 ounces so grab the smaller package of Velveeta!
• Chili – just a can of chili. I recommend using one that doesn’t include beans.
• Milk
• Chili powder
• Cumin
• Paprika – this is mostly for color but if you use smoked paprika, that will also add a nice smoky flavor.
• Cayenne – this adds just a tiny hint of spice.
• Lime juice – you need the juice of 1 lime. If you are using bottled lime juice, that’s approximately 2 tablespoons of juice.

How To Make Chili’s Queso in the Crockpot

• Prep. Dice Velveeta and place in bottom of slow cooker.
• Layer. Top with chili, milk, spices, and lime juice.
• Cook. Place cover on slow cooker and cook for 2 hours.
• Stir. Stir to combine everything and return cover.
• Cook. Cook another 30 minutes to 1 hour, until queso has thickened.
• Serve. Serve hot with tortilla chips.

How Long Is It Good For?

Queso will be good for up to 3 days if stored in an airtight container in the refrigerator.

When you are ready to serve it, you can reheat it in the microwave or even put it on warm in the slow cooker if you have time to wait.

Can You Make It On The Stove?

You can make Chili’s Queso on the stove! I would probably suggest reducing the amount of milk down to ½ cup to start. You can always add more if you need to.

I don’t like the idea of a cheese dip simmering on the stove to thicken and I’m worried a full cup of milk would make it too runny. So start with a little milk and you can always thin the queso out if necessary.

More Dip Recipes

• French Onion Dip
• Cheesy Sausage Dip
• Buffalo Chicken Dip
• Dill Pickle Dip
• Spinach Artichoke Dip

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