Copycat Chili’s Queso that tastes so much like the original everyone will think you bought it at the restaurant! Just 5 minute prep and made in the crockpot!
Appetizers are taking over my kitchen you guys. I’m taking full advantage of football season to whip up new versions of all of my favorite classic finger foods. A couple of weeks ago I shared a slow cooker spinach artichoke dip that my family went absolutely nuts for. My sister swears up and down that it’s better than any restaurant version. And that’s really saying something because my family has probably tries spinach artichoke dip from at least 30 restaurants. Everyone loved it so much and it was so. darn. easy. that I decided to make another one of my favorites in the slow cooker and see how it turns out.
Oh it turned out good. (<—read: understatement of the century.)
I think cooking this queso in the crockpot just helped to meld all of the flavors together even more and bring out their spicy goodness. This is a taste-alike for the famous Chili’s version and I’m convinced it’s even better than the original. So is my husband! And he is picky about copycat recipes so you know this has gotta be good. The best part is that you just throw everything in the slow cooker, come back in an hour and stir it all together! If that’s not a no-fuss recipe I don’t know what is!
What people are saying about Chili’s Queso
“I have made this several times for family gatherings and everyone loves it. In fact, I bought a mini Crockpot just so I could make this dip! We are huge Chili’s fans in our house and this really does taste so much like the restaurant version. Everyone always asks me for the recipe!” – Brooke
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!
Nothing about this is going to help my diet, but I don’t even care! 🙂
I know this says it serves 8, but I’m having a baby shower and about 20 people will attend. If all of them want to put some on chips, will there be enough or should I double the recipe? (Not to mention my giant husband 🙂 )
I would definitely double!
If I want to double this recipe & use 32 oz of velveeta what other ingredients should I double?
The dip was a hit!!! I left out the salt.
How difficult is the clean up of melted cheese in the crockpot??
Hi Jessica, If you rinse it out right after you’re finished with it it isn’t hard to clean out 🙂
They have crockpot liners so there is no clean up just throw away the lining.
I spray mine with PAM all over the inside, nothing ever sticks!
Is this dip good reheated if I make it the night before