Go Back

Chili Cheese Dip

A warm stovetop cheese-and-chili dip with milk, lime, and paprika.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
0 minutes
Total Time 25 minutes
Course Appetizer
Cuisine Tex-Mex
Servings 8 servings

Ingredients
  

Dipping Ingredients

  • 16 oz Velveeta cubed
  • 1 cup milk plus more as needed
  • 1 can prepared no-bean chili 15-ounce can
  • 2 1/4 tsp paprika
  • 1/2 tsp cayenne pepper
  • 1/2 tsp ground cumin
  • 3 tsp chili powder
  • 1 Tbsp lime juice

Instructions
 

Stovetop

  • Combine cubed Velveeta and milk in a heavy saucepan over low heat. Stir frequently for 5–8 minutes until melted and smooth.
  • Stir in no-bean chili, paprika, cayenne, cumin, and chili powder. Cook over low to medium-low heat for about 5 minutes, stirring, until evenly hot and smooth.
  • Stir in lime juice and serve warm in 8 appetizer portions. For hot holding, maintain 140°F or above and stir periodically.

Notes

  • Refrigerate promptly at 40°F or below; use within 3 days.
  • Reheat cooked leftovers to 165°F.
Keyword Chili Cheese Dip