Chili Queso Dip is the best queso with chili made in 10 minutes! No Velveeta needed! A perfect dip for parties and game days!
I used my queso sauce to make one delicious macaroni in my Queso Mac and Cheese recipe. You have to try it!
You guys, I am so excited to share this queso recipe with you today! If you ever wondered if you can make queso without process cheese product like Velveeta than you are in the right place. This recipe is for you and you will love it! You probably already have everything on hand. All you need is 5 ingredients and about 10 minutes to make it. Let's do it!
Ingredients:
- butter
- cornstarch
- half and half
- salt and pepper
- sharp cheddar cheese
- chili with no beans
Instructions:
- First, you need a simple cheese sauce base. By the way, the best cheese sauce ever! It’s made with butter, cornstarch and half and half.
- Cook until thick, then add salt, pepper and chili ( I used no beans chili ).
- Add chili powder for a more spicy dip. That’s it!! It’s that easy! And it’s delicious! My Hubby approves so I know it’s good!
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Best tips:
- I always use cornstarch and half and half in my sauces and this combo makes them smooth and perfectly thick. I use it in my Alfredo sauce and it’s the best!
- The addition of chili gives it a kick and more flavor and turns it into a perfect dip for parties and game days.
- I highly recommend grating the cheese instead of using store-bought grated cheese, it will melt better. Also, the chili should be room temperature and not straight from the fridge. The dip will have a better texture.
More easy appetizers:
If you like this recipe and make it, snap a photo and share it on INSTAGRAM! Tag me @crunchycreamysweet so I can check it out and leave a comment! 😀
Chili Queso Dip
Ingredients
- 2 tablespoon unsalted butter
- 1 tablespoon cornstarch
- 1 cup half and half
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 ad ½ cup freshly grated sharp cheddar cheese
- ¾ cup chili with no beans room temperature
- Chopped green onions and tomatoes for garnish
Instructions
- In a medium saucepan, melt butter.
- In a measuring cup, whisk together cornstarch and half and half. Whisk well.
- Add to melted butter. Cook on medium low heat, stirring often, until thickened. It will take about 5 minutes.
- Add cheese and stir with a wooden spoon until melted. Add room temperature chili and stir. Remove from heat. Place in a serving dish or little dipper slow cooker to keep warm.
Kate says
This was delicious and so easy to make! Thank you for sharing!
linda j schooley says
Yes I made this and it is so good with cream cheese and without your choice was really good my kids and husband went thru it in no time. Give it a try i am sure you will like it.
Sydney says
Can I use evaporated milk instead of 1/2 and 1/2?
Anna says
I think that will work!
Alexandra says
Hello Anna,
I am not sure what chilli with no beans is. Is it in a can? Can you recommend a brand?
linda j schooley says
Just go to the isle that has canned chili on it wolf brand is one just make sure you read the cans they say with beans or without i usually us wolf brand but they also have other ones. Don't forget the chips as well this is really good dip sometimes i also put 8 ounce bar of cream cheese makes it creamy and rich.
Julie says
This looks like a perfect dip for game day or even potlucks! Can't wait to make it!
Sally says
This is my favorite- it's so good!!!
Jen says
Love that this is made with REAL cheese!! Thank you so much!
Kristyn says
Where's the chips?! This stuff is so so good!! It has so much flavor & isn't hard to make.
Trang says
Wow. I always thought it would be hard and complicated to make homemade queso without Velveeta... until now!
Loren says
Yummy! I would totally make this for super bowl season! xo Loren