You know when you go to that one restaurant and they bring out that amazing queso dip? Ok, when you go to a restaurant like Chili’s and have that amazing queso dip? Yeah of course you know it. And you know everyone digs in with those crispy tortilla chips and scoops up the entire dish. It really is that good! So what about making a queso dip at home? Can we get it to be like in the restaurant? And what about all those “top secret revealed” recipes? Let’s take a look.
For starters, none of those “top secret revealed” recipes are the real thing. Just like any famous recipes, they’re closely guarded company secrets that are usually only know by the top ownership – if that. SO while we may not be able to get a hold of the famous queso dip recipe from the restaurant, we can certainly come darn close. And in reality, this queso dip recipe comes really close to the real thing! We start with a package of Velveeta Cheese. Yep, Velveeta, it’s the perfect combination of flavors found in the restaurant queso. Add a can of chili, some cumin, chili powder, lime juice and some milk, and voila… you’ve got queso dip! And here’s what makes this queso dip recipe so awesome too – it’s super easy to make. You thrown everything into a pot, stir it over medium heat for about 10 minutes, and serve it with some fresh tortilla chips.
You can pick just about any brand of canned chili, but make sure it’s with no beans. The restaurant queso doesn’t have beans and we don’t need them either. Wolf’s brand is really good, Pace is good and Hormel works great too. All you need is one can. If you want to give the queso dip a little kick, go ahead and add some powdered cayenne pepper, 1/2 teaspoon at a time. You’ll probably just need 1/2 teaspoon anyways, as that will make it plenty hot.
Another thing that makes the restaurant queso so good is the fresh, thin tortilla chips they use. You can certainly use any commercial tortilla chips, but many supermarkets have homemade tortilla chips in the deli section so be sure to be on the lookout for those if you can find them. Trust me, they make a difference.
- 1lb (16oz) package block of Velveeta Cheese
- 1 can (15oz) of chili, no beans
- ¾ cup milk
- 2 teaspoons chili powder
- 2 teaspoons lime juice
- ½ teaspoon cumin
- Cut up Velvetea cheese block into cubes and add to a pot with all the other ingredients.
- Heat over medium low heat for about 10 minutes, stirring constantly until cheese is melted and all ingredients are incorporated.