2-Ingredient Chili Cheese Dip

Pro tips

• Cut the queso blanco into chunks before adding to the slow cooker for faster, more even melting.
• Drain excess liquid from the canned chili before adding to prevent a watery dip.
• Stir the mixture halfway through cooking to ensure even heat distribution and smooth cheese melting.
• Use the warm setting after cooking to keep the dip at serving temperature without overcooking or separating the cheese.

Substitutions

• Prepared chili → canned beef stew or ground beef cooked with chili seasonings (for more control over spice level)
• Queso blanco → Monterey Jack or mild cheddar (changes flavor slightly but maintains creaminess)
• Slow cooker → oven at 325°F for 20–25 minutes in a covered baking dish (for smaller quantities)

Storage & make-ahead

Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently in the oven or microwave with a splash of water to restore creaminess.

Equipment

slow cooker

Can I make this dip ahead of time?

Yes, assemble the ingredients in the slow cooker insert up to 12 hours ahead, refrigerate, then cook on low when ready to serve.

What type of chili should I use?

Use canned or jarred prepared chili (beef chili works best). Avoid chili with beans if you prefer a smoother dip, or include them for texture.

Can I substitute the queso blanco?

Monterey Jack, mild cheddar, or American cheese work as alternatives, though queso blanco gives the authentic creamy flavor.

How long does this stay warm in the slow cooker?

Keep on warm setting for up to 2 hours. Stir occasionally to prevent the bottom from browning.

Can I double this recipe?

Yes, scale up proportionally and use a larger slow cooker or standard 6-quart model; cooking time remains the same.