Charlie and I LOVE us some Chili’s. Most likely because we don’t have one where we live, so when we come across one we get excited. I found a copycat recipe online for their skillet queso dip, so I decided to give it a try. And just so you know…it’s AWESOME! It may look disgusting, because honestly when I first started making it I was like, ewwww it looks horrible…but don’t be fooled by the color (I had never tried it at Chili’s before – so if you’ve had it you know what I mean). It’s more of a party dip or a dip to make when having Mexican for dinner, because the ingredients aren’t the healthiest lol.
16-ounce box Velveeta Cheese
1 c. milk
2 teaspoons paprika
½ tsp. ground cayenne pepper
15-ounce can Hormel Chili (no beans)
4 tsp. chili powder
1 tablespoon lime juice
½ tsp. ground cumin
- First, in a pan add in all the spices along with the can of chili – stir.
- Then add in cut up cubes of the cheese along with the lemon juice.
- Stir until the cheese is melted, then add in the milk (I did not actually end up using 1 cup, it was more like 1/4 cup, but that’s up to you). Stir again.
Enjoy!
