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Chili con Queso dip Recipe

Tex-Mex · Appetizer · 25 min total

A creamy, spicy cheese dip with green chiles and tomatoes, perfect for tortilla chips or as a topping for nachos.

Ingredients

• 1 tablespoon unsalted butter
• 1/2 cup finely chopped onion
• 1 clove garlic, minced
• 1 (4-ounce) can diced green chiles, undrained
• 1/2 cup diced tomatoes (canned or fresh)
• 1/2 cup whole milk
• 8 ounces processed American cheese (such as Velveeta), cut into cubes
• 4 ounces sharp cheddar cheese, shredded
• 1/4 teaspoon ground cumin
• 1/4 teaspoon chili powder
• Salt to taste
• 2 tablespoons chopped fresh cilantro (optional)

Instructions

1. Melt butter in a medium saucepan over medium heat. Add onion and cook until softened, about 3 minutes. Add garlic and cook 1 minute more.
2. Stir in green chiles and tomatoes; cook for 2 minutes.
3. Reduce heat to low and add milk, then gradually stir in American cheese and cheddar cheese until melted and smooth.
4. Stir in cumin, chili powder, and salt to taste. If desired, stir in cilantro.
5. Serve warm with tortilla chips or as a topping.

Tips

• For a spicier dip, add a minced jalapeño or a dash of hot sauce.
• Keep dip warm in a slow cooker on low setting for parties.
• Leftovers can be refrigerated and reheated gently.

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