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!
Great and easy. Made my mouth water!
I am doubling the receipe and i would like to know if i should DOuble any of the other ingredients. I am doubling the cheese.
You will probably be just fine with keeping the amount of spices the same- it has a bit of heat so depending on how much heat you like… that could sway if you need to add more or not!
WHat about the chili and the milk? Do i need to double them?
cAN YOU SUGGEST A VALVEETA REPLACEMENT? tRIED TO FIND IT HERE IN AUSTRALIA BUT ITS NOT SOLD HERE. cHEERS.
Hi Martin! Velveeta is a hard thing to substitute- there really isn’t anything like it out there! I quickly researched it online again and found this recipe that you could give a try….
2 cups shredded cheddar cheese, preferably at room temperature.
1/2 cup extremely hot water.
3 tablespoons powdered milk.
1/2 teaspoon unflavored gelatin powder.
Made this for the 4th of July. it was a huge hit . should have doubled it. my nephew ate it on top of a hamburger. Yum!
That sounds so delicious on top of a grilled burger! YUMMM! Glad to hear that you enjoyed this recipe 🙂
I am going to make this for a work party so am guessing I should double it. Do I double all ingredients or just the cheese? I read in the comments not to double the spices but I’m wondering about the milk and chili? Thanks!
Correct- double all but the spices. Depending on how much heat you need, you could add more spices if you needed/want to.