Copycat Chili's Queso Dip (Slow Cooker)
Copycat Chili's Queso Dip is so easy to make in the slow cooker! This simple chip dip is made with Velveeta cheese, canned chili, a few simple spices, and a splash of lime.
Servings: 10 servings
Calories: 231kcal
Ingredients
- 16 ounce processed cheese Velveeta
- 15 ounce can no-bean chili
- 1 cup milk
- ½ teaspoon cayenne pepper
- 1 ½ teaspoons smoked paprika
- ½ teaspoon salt
- 1 tablespoon chili powder
- 2 teaspoons cumin
- 1 lime (squeeze the juice into the dip)
- scallions optional for garnish
Instructions
- Cut the cheese into small cubes.
- Add the cubed cheese and all of the other ingredients to the slow cooker and stir gently.
- Cover and cook on low for 2-3 hours stirring occasionally to make sure everything is melting.
- Once the cheese is all melted and the queso is hot, it is ready to serve! You can leave the dip in the crockpot on warm if needed, or you can transfer it to a serving dish.
- Garnish with scallions (or cilantro) and more lime if you like!
Nutrition
Calories: 231kcal | Carbohydrates: 9g | Protein: 12g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 53mg | Sodium: 1120mg | Potassium: 294mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1057IU | Vitamin C: 3mg | Calcium: 536mg | Iron: 2mg