MENU DESCRIPTION: “Our appetizing cheese dip with seasoned beef. Served with warm tostada chips.” Take your chips for a dip in this top secret take on Chili’s Queso Dip that comes to your table in a small cast-iron skillet along with a big bowl of tortilla chips. A popular recipe that’s been circulating calls for combining Velveeta with Hormel No-Beans chili. Sure, it’s a good start, but there’s more to Chili’s spicy cheese dip than that. Toss a few other ingredients into the saucepan and after about 20 minutes you’ll have a great dip for picnic, party, or game time.
INGREDIENTS
- 1 16-ounce box Velveeta Cheese
- 1 15-ounce can Hormel Chili (No Beans, Not Chunky)
- I cup milk
- 4 teaspoons chili powder
- 2 teaspoons paprika
- 1 tablespoon lime juice ½ teaspoon ground cayenne
- pepper ½ teaspoon ground cumin
INSTRUCTIONS
- Cut the Velveeta into cubes. Combine the cheese with the remaining ingredients in a medium saucepan over medium heat.
- Stir frequently until cheese melts, then reduce heat and simmer for 20 minutes. Serve hot with tortilla chips for
dipping.
