Description
A creamy, spicy slow cooker chili queso dip perfect for parties and game day. Loaded with melted cheese, chili, and flavorful spices, this dip is easy to prepare and always a crowd-pleaser.
Ingredients
16 ounces processed cheese (Velveeta), cut into 1-inch cubes
1 (10 ounce) can diced tomatoes and green chilies, undrained
1 (15 ounce) can chili with beans
1/2 cup milk
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon smoked paprika
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 cup chopped fresh cilantro, for garnish
Tortilla chips, for serving
Instructions
Place the cubed processed cheese into the slow cooker.
Add the undrained diced tomatoes and green chilies to the slow cooker.
Pour in the can of chili with beans.
Add the milk, ground cumin, chili powder, garlic powder, onion powder, smoked paprika, salt, and black pepper to the slow cooker.
Stir all ingredients gently to combine.
Cover the slow cooker and cook on low for 2 hours, stirring every 30 minutes to ensure the cheese melts evenly and the dip is smooth.
Once fully melted and heated through, stir the dip well.
Transfer the dip to a serving bowl or keep warm in the slow cooker on the warm setting.
Garnish with chopped fresh cilantro.
Serve immediately with tortilla chips.
- Prep Time: 10 minutes
- Cook Time: 2 hours