Chilis Skillet Queso Recipe: Copycat Slow Cooker Cheese Dip
This slow cooker queso dip is SO EASY! Creamy, cheesy, and with a perfect chili kick, it’s a crowd-pleaser for game day or any casual get-together.
Servings: 6 servings
Ingredients
- 16 ounces American cheese cut into chunks
- 1 cup half and half
- 1 can Hormel Chili No Beans
- Tortilla chips for serving
- Optional add-ins diced jalapeños, chopped cilantro, or a squeeze of lime
Instructions
Make Chilis Skillet Queso Recipe: Copycat Slow Cooker Cheese Dip: A Simple Method
- Start by cutting the American cheese into smaller chunks or strips to help it melt faster and more evenly in the slow cooker. Open your can of Hormel Chili No Beans and have your half and half ready to go.
- Place the chopped American cheese, 1 cup of half and half, and the entire can of chili into the slow cooker insert. Give everything a gentle stir to combine the ingredients evenly before turning on the heat.
- Set your slow cooker to low heat and cover. Allow the cheese to melt slowly, stirring every 15 to 20 minutes to prevent sticking and to help the ingredients blend smoothly. It should take around 1 to 1.5 hours for everything to meld into one luscious dip.
- Once everything is melted and combined, taste the dip. If desired, add a pinch of salt or a dash of pepper to enhance the flavors. Transfer the dip to a serving bowl or leave it in the slow cooker on the “warm” setting for your guests to enjoy with chips.
Equipment
- Slow Cooker
- Mixing spoon or spatula
- Measuring Cups
- Serving bowl or skillet
Notes
- Use reduced-fat American cheese or half and half for a lighter version.
- Stir the dip regularly while cooking to prevent cheese from sticking and burning.
- Store leftovers in an airtight container in the fridge for up to 3 days and reheat gently.