Chili’s Queso Dip
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A warm queso dip made with melted cheese, chili, and spices, kept warm in a slow cooker and served with tortilla chips. Creamy, spicy, and satisfying. A crowd-pleasing appetizer or party dip.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 20- 16 Ounces Velveeta Cheese (cut in cubes)
- 15 Ounces Chili (no bean *see notes)
- 1 Cup Whole Milk
- 3 Tablespoons Lime Juice (about 2 limes)
- 1 1/2 Tablespoons Chili Powder
- 1 Tablespoon Smoked Paprika
- 1 Tablespoon Cumin
- 1/4 teaspoon Cayenne Pepper
- Tortilla Chips (for serving)
At a glance
PER SERVING · TIME 185M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 3h
- Sodium
- 445mg
- Total sugar
- 1g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 70mg
- Calcium
- 43mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 445MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.