Chili’s Queso Dip

1 16oz. box Velveeta cheese

1 15oz. can Hormel no-bean chili

3/4 C of milk (Vary the amount depending on the consistency you prefer.)

1/2 t ground cumin

1/2 t ground cayenne pepper

1 T paprika

Cut Velveeta cheese into 1″ cubes

Combine all ingredients in a small Crockpot set on high.

Stir every 15 minutes until cheese is melted, then set the Crockpot on low.

 

FYI The photo shows ingredients for a double batch

Tip: Use a Reynolds SlowCooker Liner for easy cleanup!

Advertisement