This queso dip tastes just like the one you get from Chili’s but it’s made in the comfort of your own kitchen and you can have an endless bowl full if desired. It’s packed with great flavor, a kick of spice, and melty, gooey cheese.
We only need a handful of basic ingredients to whip together this Chili’s queso recipe. It also comes together really quickly (within minutes) so you can spend more time snacking and less time hovering over the stove.
Ingredients for Velveeta Queso Recipe
- Velveeta cheese
- Cheddar cheese
- Canned chili without beans
- Heavy cream
- Fresh cilantro
For the exact amounts needed, please see the recipe card below.
How to Make Chili’s Queso Recipe
- In a skillet (preferably cast iron) combine all of the cheese, chili, cream, and milk.
- Cook over medium-low heat until melted together while stirring occasionally.
- Let the cheese dip simmer for 1-2 minutes while stirring occasionally to prevent burning.
- Remove the skillet from the heat and then garnish with cilantro.
- Serve with your quartered limes.
Substitutions for Chili’s Queso Recipe
- If desired you can use swap out the cheddar cheese for a different flavor variety. Pepper Jack or Monterey Jack would be really good.
- You could use a can of chili with beans if you prefer.
Farmstead Recipe Tips
Adding the milk and heavy cream to the cheese dip is what helps to make the dip smooth and creamy instead of thickening up. This makes it much easier to dip into.
I recommend using freshly shredded cheddar cheese (which means cheese that you shred yourself). This will melt down much more easily and create a creamier queso recipe.
Store-bought pre-shredded cheese is coated in a non-caking ingredient that causes the texture of the cheese to change once melted. Buying cheese as a block and shredding it yourself might take an extra minute or two of prep but it is worth it for a creamier end result.
Overcooking the cheese can cause cheese dips to separate/split. Pay close attention to the cheese as it melts, making sure to not overheat it and not cook it for longer than needed. You want to go low and slow to get your cheese melted while stirring occasionally to make sure the cheese melts evenly.
Your homemade queso should last up to 4 days in an airtight container within the fridge. I recommend reheating it before serving.
Most commonly served with queso is tortilla chips but you can serve just about anything with melted cheese and still have it taste good. Try serving it with fresh-cut veggies like cauliflower, or serving it over baked potatoes for a delicious meal. Even adding some queso to your tacos or burritos would be a wonderful and creative suggestion!
You’re going to love this Velveeta queso recipe! Serve it up when you want something fun to snack on or for your next tailgating party during the big game. There’s really never a bad time for chips and cheesy dip and since this Velveeta queso dip is so easy to whip up you can make it as often as you want!
Looking for more helpful posts?
Chili’s Queso Recipe
- 16 ounces velveeta cheese chopped into cubes
- 1 cup cheddar cheese shredded
- 15 ounces chili with no beans 1 can
- 1/4 cup heavy cream
- 1/3 cup milk
- 1 1/2 teaspoons cumin
- 3 tablespoons cilantro fresh, chopped
- 1 lime quartered
- Combine all of the ingredients, except the cilantro and limes, into a skillet. A cast iron skillet works best.
- Cook on medium-low, stirring occasionally, until all the ingredients are melted together.
- Let simmer for 1-2 minutes, stirring occasionally so it doesn't burn.
- Remove from heat and garnish with cilantro. Serve with limes.