This homemade chili cheese dip has a few extra ingredients but it will blow you away with how much flavor it has! It tastes very similar to Chili’s skillet queso dip!
If you are a party planner then good dip recipes are a must. Also, try my slow cooker spinach dip and slow cooker Texas trash dip recipes.
I’ve seen the commercials in the past that heat up this style of dip in the microwave. I prefer to keep the dip hot the entire game, and that’s why the crockpot is the way to go for me.
How to make Chili Cheese Dip in the slow cooker:
- No bean Chili – 2 cans, I prefer the Hormel brand.
- Velveeta – Look for the big two-pound box.
- Chili powder – Yes, even though you are adding chili, this recipe needs more chili powder to flavor all that cheese.
- Milk – This thins the recipe out to the perfect consistency.
- Lime Juice – Adds SO Much flavor, don’t skip this.
- Cumin – This goes well with the lime flavor.
Should I use chili with or without beans?
- Either works fine! I prefer no beans for a silky smooth queso dip.
- If you are in a pinch you can use a pound of ground beef finely minced in place of the canned chili.
Can I use homemade chili in chili cheese dip?
- You can use any chili in this recipe and will turn out great.
- I use leftover Slow Cooker Chuckwagon Chili often for my chili cheese dip.
- Use 4 cups of homemade chili instead of canned.
Can I add a can of Rotel or Salsa to this dip?
- Add one can of Rotel or a 16-ounce jar of salsa to this recipe for added spice.
- The Rotel or salsa will help thin out the dip, so add a 1/2 cup less milk.
- You can also add a large can of green chiles for more texture and flavor.
How do I store the excess of this dip?
- Place in an airtight container in the fridge.
- This will last up to a week in the fridge.
- Do not freeze, as Velveeta’s texture can change in the freezing process.
How do you serve this?
- Serve with tortillas chips. You can use store-bought or homemade.
- For a fun twist, Serve with fresh salsa on the side, and guests can add a scoop on top of their portion of chili cheese dip. I make a homemade Pico de Gallo (my recipe in the recipe card below).
More slow cooker dips:
- Slow Cooker Artichoke Dip
- Slow Cooker Buffalo Chicken Dip
- Slow Cooker Taco Dip
- Slow Cooker Queso Verde
- Slow Cooker Bacon Cheeseburger Dip
- Slow Cooker Rotel Dip
- Slow Cooker Bacon Barbecue Dip
Want to make more magic in your crockpot? Stay up to date and subscribe to my newsletter and follow along on Facebook, Instagram, Pinterest and YouTube.
Slow Cooker Chili Queso Dip
Everyone's favorite game day Chili Queso Dip. This dip has the perfect consistancy and is great topped with pico de gallo salsa.
Print
Pin
Rate
Servings: 15
Calories: 227kcal
Equipment Needed:
Ingredients:
- 32 oz. Velveeta sliced or cubed
- 30 oz. Original Hormel® Chili with Beans (two-15-oz. cans)
- 2 Tbsp. chili powder (cut in half if you don't like spicy)
- 1 tsp. cumin
- 1 lime
- 2 cups milk
Pico de Gallo salsa – for serving (optional)
- 4 Roma tomatoes diced
- 1 jalapeno miced
- 1/8 cup finely minced cilantro
- 1/4 cup diced red onion
- 1/2 lime
- 1/4 tsp. salt
Instructions:
- Add the Velveeta and chili to the slow cooker.
- Sprinkle over the chili powder and cumin.
- Cut the lime in half and squeeze out all the juices over the items in the slow cooker.
- Pour over the milk. Stir.
- Place the lid on the slow cooker.
- Cook on HIGH for 2 hours. Stirring occasionally.
Pico de Gallo Salsa (optional)
- In a large bowl, add the diced tomatoes, minced jalapeno, diced onion, chopped cilantro. Squeeze over the half of lime and add the salt. Stir and serve along side the chili cheese dip.
How to Video:
Recipe Notes:
Can I use homemade chili?
- You can use any chili in this recipe and will turn out great.
- I use leftover Slow Cooker Chuckwagon Chili often for my chili cheese dip.
- Use 4 cups of homemade chili instead of canned.
- Add one can of Rotel or a 16-ounce jar of salsa to this recipe for added spice.
- The Rotel or salsa will help thin out the dip. Cut back on the milk by a 1/2 cup.
- Place in an airtight container in the fridge.
- This will last up to a week in the fridge.
- Do not freeze, as Velveeta’s texture can change in the freezing process.
Nutrition Information:
Calories: 227kcal | Carbohydrates: 18g | Protein: 17g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 38mg | Sodium: 1327mg | Potassium: 535mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1316IU | Vitamin C: 7mg | Calcium: 420mg | Iron: 2mg
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
Made this recipe?I want to see your photos! Tag me on Instagram @themagicalslowcooker
Made this over the weekend & it is was a definite crowd pleaser. So easy to make. I will keep your recipe on hand & on repeat. We used Frito scoops for it. š
I’m like you Sarah! I’m not a sports fan but I do love the food. Thanks for the recipe. The new videos are a great addition.
I have been craving a queso dip and even bought cheese. I still haven’t made it. Now your gorgeous dip is staring at me. I have to try your version.
I love YouTube cooking videos! I have a few myself. My goal this year is to post at least one per month…I guess I better get on that or I’m going to miss my goal for January! I’ll have to go check yours out. Chili queso dip is one of my favorites.