Easy slow cooker queso dip that tastes so much like the original version from Chili’s, everyone will think you bought it at the restaurant. Two ingredients are the key to getting the flavors just right! Just 5 minute prep and made in the crockpot for easy serving!
For more hot, easy dip recipes like this one, check out my popular posts for Slow Cooker BBQ Chicken Dip, Slow Cooker Queso Blanco Dip, and Philly Cheesesteak Dip.
Why This Recipe Works
So easy — Nine ingredients, that’s it. And most of them you most likely already have in your fridge or pantry. Just toss them all in a slow cooker and cook for a couple hours and voila — homemade queso!
Simple clean up — Did I mention all the ingredients go right into one pot — the crock pot? Once you’re done gobbling all of the slow cooker queso up, you only have to clean up the slow cooker crock. Personally, I just put mine in the dishwasher to make life even easier.
Party perfect — For Super Bowls, birthday parties, bbqs, baby showers, dinner parties — you name it, this queso dip recipe is perfect. I almost always get asked to make this for just about any family or friend occasion and there is never any leftovers.
As good as Chili’s — I know a lot of people say that their Chili’s queso copycat recipes are as good as the real thing but they don’t come close to mine, I promise. Even my family who are well-versed in their restaurant dips swear mine is better than any other queso dip they’ve had anywhere else.
Ingredients
- Velveeta Cheese — Sure there are imitation Velveeta cheeses out there but nothing melts or tastes as good as the real thing. Trust me. It also gives this restaurant favorite it’s orange (instead of white) coloring.
- Milk — I like to use half-and-half as it makes this Chili’s queso copycat recipe a bit thicker. But if you only have milk that works too. The higher the fat percentage, the creamier and richer your queso will me.
- Ground cayenne pepper, paprika, chili powder, cumin — All of these spices work together to give this queso dip recipe the best flavor. Don’t leave any of them out — they all meld together perfectly for the perfect queso flavor.
- No-bean chili — You just want the chili flavor in this slow cooker queso. Leave those beans out! The chili is really what sets this dip apart from others and makes it taste so much like the one from the restaurant.
Here’s How You Make It
- First, cut the velveeta cheese into cubes. This helps the cheese to melt more quickly. You can skip this step but the cheese will take longer to melt.
- Add all of the ingredients (except for tortilla chips) to a slow cooker. Cover and cook on low for 2 hours or on high for 1 hour.
- Take the lid off and stir until everything comes together.
- Leave on low to stay warm for another 30 minutes to an hour, or till you’re ready to serve.
- Serve this queso right in the crockpot to keep it warm and melty. Serve with tortilla chips and enjoy!
Tiffany’s Tips & Tricks
- Want restaurant-quality tortilla chips? It’s easy. Just bake your favorite tortilla chips in the oven at 350 degrees for 10 minutes and serve warm!
- If you should have any slow cooker queso leftover (and that’s a BIG if) then you can store leftovers in a glass container in the fridge until you’re ready to eat the rest of it. I like to put it in glass because that way I can just pop it right into the microwave for easy reheating.
- To reheat leftover slow cooker queso, simply heat the cold queso in a glass dish in the microwave for 10-second increments, stirring in between heating increments, until it comes to the desired temperature.
Queso is a Mexican, melted cheese dip made from (typically) a variety of white cheeses, along with milk and a combination of spices.
The queso dip served at Chili’s restaurant is not white, it’s orange. I make mine with Velveeta because it’s so creamy and rich and melts easily and gives it just the right flavor. There is also a white queso found at a lot of other restaurants as well which can be made using white American cheese. If you’re looking for a white queso dip, try my Slow Cooker Queso Blanco Dip.
Queso in and of itself is typically just the melted cheese and spices. Con queso means “with cheese” so you may have a salsa con queso (queso with tomatoes and peppers in it) or chili con queso (queso with chili) and so on. My homemade queso does have chili in it but not salsa and is as close as you can get to Chili’s queso copycat recipe.
Once you take any melted queso dip off the heat it will start to harden. To prevent this, stir it regularly and serve it in your Crockpot or slow cooker. Keeping the setting on “warm” will keep the queso dip smooth and creamy.
More Appetizer Recipes
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Chili’s Queso (Slow Cooker Version)
Ingredients
- 16 ounces Velveeta Cheese
- 1 cup milk - (preferably Half & Half if you have it)
- ½ teaspoon ground cayenne pepper
- 2 teaspoons paprika
- 1 teaspoon salt
- 1 15-ounce can no-bean chili
- 1 tablespoon chili powder
- 2 teaspoons cumin
- juice of 1 lime juice - (about 1 tablespoon)
- tortilla chips - for serving
Instructions
- Cut velveeta cheese into cubes. (optional. If you don’t, it will just take a little longer to melt, no biggie) Add all ingredients (except for tortilla chips) to slow cooker. Cover and cook on low for 2 hours or on high for 1 hour.
- Stir until everything comes together. Cook on low for 30 minutes – 1 hour (As much time as you have before serving)
- Serve with tortilla chips. Enjoy!
This was way too spicy. We skipped the cayenne and just added 1/2 tbsp of chili powder and no one could eat it. I didn’t find that it tasted like Chili’s queso at all although it was so spicy I couldn’t taste anything over the heat.
I omitted the cayenne pepper and no lime! Chilis queso is not spicy! Having said that the remaining ingredients were spot on! Tasted just like chilis!!!!
Excellent! 15 teenagers agreed. Followed the receipt exactly, used fresh jalapeños.