This chili cheese dip, also known as con queso, will be the hit of the party! Melty Velveeta cheese, salsa, and chile peppers get together to make this satisfying dip for chips. Serve the dip with your favorite tortilla chips, or serve it with vegetable dippers or crackers. Make it as mild or spicy as you like, and try one of the variations.
Recipe Variations
- Add a spicy kick to your dip with a minced jalapeño or chipotle pepper.
- Replace the salsa with a 14.5-ounce can of chili-style or fire-roasted diced tomatoes.
- For a Tex-Mex flavor, add browned ground sausage or beef to the dip.
- Add color to the dip with some fresh chopped tomatoes and cilantro.
- Add drained black beans or refried beans to the dip for extra texture and protein.
- Garnish the dip with chopped cilantro, green onions, black olives, or diced avocado.
Chili Cheese Dip
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 16 servings 1x
- Category: Dips and Spreads, Appetizers
- Cuisine: Mexican
Ingredients
Scale
- 1 1/2 cups thick and chunky salsa
- 1 4-ounce can chopped chile peppers
- 1/2 cup finely chopped red onion
- 2 pounds Velveeta cheese, cubed
- Hot sauce, to taste
Instructions
- Combine the salsa, chile peppers, and onions in a nonstick pan over medium-low heat. Cook, stirring, until the liquid has evaporated and the mixture is thickened.
- Add the cheese to the pot and lower the heat to low; cook until the cheese is melted.
- Add hot sauce as desired.
- Keep the dip warm in a chafing dish or slow cooker for serving.
- Serve the dip with tortilla chips, crackers, or vegetable dippers.
Notes
Add some spice to your next gathering with this crowd-pleasing chili cheese dip!
