Chili Cheese Queso Dip (10-Minute Stovetop) | CookOS

Chili Cheese Queso Dip

Name: Chili Cheese Queso Dip (10-Minute Stovetop)
Prep time: 2 min
Cook time: 10 min
Total time: 12 min
Yield: 6 servings
Cuisine: Tex-Mex
Ingredients: 16 oz processed cheese, cubed; 15 oz canned chili without beans; 1 cup whole milk; 1/2 tsp paprika; 1/2 tsp cayenne pepper; 1/2 tsp ground cumin; 1 tbsp chili powder; 1 tbsp lime juice; Hot sauce, to taste; Tortilla chips, for serving

This chili cheese queso dip combines processed cheese, canned chili, and warm spices into a smooth, savory dip that's ready in 10 minutes on the stovetop—no oven or blender required.

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🌍Tex-Mex 🏷️Queso 🏷️Chili cheese dip 🏷️Cheese dip 🏷️Appetizer Game-day

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Total

12 min

Servings

Difficulty

Easy

Est. Cost

$20–$33

Recipe Source

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Ingredients

16 oz processed cheese, cubed
15 oz canned chili without beans
1 cup whole milk
1/2 tsp paprika
1/2 tsp cayenne pepper
1/2 tsp ground cumin
1 tbsp chili powder
1 tbsp lime juice
Hot sauce, to tasteoptional
Tortilla chips, for serving

10 Ingredients

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Instructions

1
In a skillet over medium-low heat, combine the cubed processed cheese, canned chili, and whole milk.
2
Add the paprika, cayenne pepper, ground cumin, chili powder, and lime juice to the skillet.
3
Add a few dashes of hot sauce, if desired.
4
Stir continuously until the cheese is fully melted and all ingredients are well combined into a smooth, hot dip.
5
Serve immediately with tortilla chips.

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Tips & Notes

Pro tips

Cut the processed cheese into small, even cubes before adding to the pot—smaller pieces melt faster and more evenly.
Add milk gradually and stir constantly over medium-low heat to prevent lumps and ensure a smooth, pourable consistency.
Taste before serving and adjust hot sauce and spices to your preference—the flavors can be mild or bold depending on your crowd.
If the dip sits for more than 15 minutes, it will thicken; reheat gently and stir in a touch of warm milk to restore the dipping consistency.

Substitutions

Processed cheese (e.g., Velveeta) → sharp cheddar or American cheese slices (will be slightly thicker; add extra milk)
Whole milk → half-and-half or heavy cream (richer texture, less milk needed)
Canned chili without beans → cooked ground beef with chili seasoning (more texture; use about 8 oz)
Lime juice → fresh lemon juice (similar brightness and acidity)

Storage & make-ahead

Store cooled queso in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, whisking in milk as needed to restore dipping consistency.

Common Questions

Can I make this queso dip ahead of time?

Yes. Prepare the dip, let it cool, and refrigerate in an airtight container for up to 3 days. Reheat gently on the stovetop over low heat, stirring in extra milk if it thickens.