Description
A creamy, cheesy chili queso dip made effortlessly in the slow cooker. Perfect for parties and game days, this dip combines melted cheese, chili, and spices for a crowd-pleasing appetizer.
Ingredients
16 ounces Velveeta cheese, cubed
1 cup canned diced tomatoes with green chilies, drained
1 cup canned chili with beans
1/2 cup milk
1/2 cup shredded sharp cheddar cheese
1/4 cup diced green onions
1 teaspoon ground cumin
1/2 teaspoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon black pepper
Instructions
Cube the Velveeta cheese and place it in the slow cooker.
Add the drained diced tomatoes with green chilies and the canned chili with beans to the slow cooker.
Pour in the milk and stir to combine all ingredients.
Add the ground cumin, chili powder, garlic powder, onion powder, and black pepper to the slow cooker and stir well.
Cover the slow cooker and cook on low for 2 hours, stirring every 30 minutes to ensure even melting and prevent sticking.
After 2 hours, stir in the shredded sharp cheddar cheese and diced green onions until the cheese is melted and the dip is smooth.
Keep the slow cooker on the warm setting until ready to serve.
Serve the chili queso dip warm with tortilla chips or your favorite dippers.
- Prep Time: 10 minutes
- Cook Time: 2 hours