It never occurred to me to share our recipe for Chili Con Queso. I thought it wasn’t really special, but others seem to think it is. In Texas, it’s the king of cheese dips! Recently, I’ve started making it at the lodge for an afternoon snack. It really is delicious, and perfect for any get together.
Chili Con Queso
Ingredients
- 2 lbs Velvetta, cut into chunks
- 8 ounces cream cheese*
- 1 stick of butter
- 10 oz can rotel
- 1-2 cups chili, homemade or canned
- 1/2 cup sour cream
- 1 tsp smoked paprika
- 1 tsp granulated garlic powder
- 1/2 tsp granulated onion powder
- 1/4-1/2 tsp ground cumin
- Salt or all purpose seasoning as needed
- Tortilla chips
Instructions
- Place all ingredients, except chips, in a slow cooker on low.
- Stir occasionally, until all ingredients are combined. Turn cooker to “warm.”
- Serve with tortilla chips.
- *I freeze cream cheese, then defrost it. It melts and combines much more easily.
- Note - if queso gets too thick, thin it with cream or milk