Description
Copycat Chili’s Queso Dip is a creamy, cheesy, and flavorful dip combining melted cheddar and Velveeta cheeses with diced tomatoes, green chilies, and optional ground beef for a spicy, hearty snack perfect for parties and game days.
Ingredients
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 1 jalapeño pepper, diced (optional for spice)
- 1 pound ground beef (optional)
- 1 ½ cups shredded cheddar cheese
- 1 cup Velveeta cheese, cubed
- 1 can (10 oz) diced tomatoes with green chilies
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- Salt and pepper, to taste
- 2 tablespoons fresh cilantro, chopped (for garnish)
Instructions
- Heat olive oil in a large skillet over medium heat. Add onion and jalapeño; sauté until softened, about 3-5 minutes.
- If using ground beef, add to skillet; cook until browned and cooked through, breaking up with a spatula. Drain excess fat.
- Reduce heat to low. Stir in shredded cheddar and cubed Velveeta cheese; stir frequently until melted and smooth.
- Mix in diced tomatoes with green chilies, garlic powder, cumin, salt, and pepper. Heat through, stirring to combine.
- If dip is too thick, add a splash of milk or cream to reach desired consistency.
- Remove from heat and garnish with chopped fresh cilantro before serving.
Notes
- Use ground turkey or chicken instead of beef for lighter protein.
- Add extra diced jalapeños or hot sauce for more heat.
- Stir in black beans or corn for texture and flavor.
- Substitute Velveeta with cream cheese or Mexican melting cheese blend.
- Top with diced avocado or fresh lime juice for freshness.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Sautéing, melting
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1/8 recipe
- Calories: 280
- Sugar: 3g
- Sodium: 480mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 45mg
