I have recently been in snack mode, and today I’m bringing you a recipe for spicy chili cheese dip. The last queso I shared was roux-based. It’s delicious, but it can get a bit grainy if you accidentally allow it to boil. The spicy chili cheese dip relies on the magical base of evaporated milk and corn starch to stay creamy and smooth when it boils. As long as you stir while heating it, it’s almost foolproof. It also makes a ton, so it’s great for sharing.
Spicy Chili Cheese Dip
I’ve made this spicy chili cheese dip recipe three times now. Not because I was trying to get it right, but because we kept eating it all before I had taken photos. This stuff is seriously that good. It’s versatile, too. Of course you can serve it with chips and/or cut vegetables, but it would also make an excellent nacho sauce for a plate of nachos or a delicious cheesy sauce to pour over burritos or even to bake on top of enchiladas for an unconventional but delicious cheesy, chili-y enchilada bake.
This recipe makes a ton–at least a quart–so invite a crowd. Or enjoy it over a few days. It keeps and reheats like a dream.
- 1 12 oz can evaporated milk
- 1 rounded Tablespoon cornstarch, (you can use flour if you'd rather)
- 1 15 oz can chili, (no beans)
- 1 10 oz can Ro*Tel, (any flavor. I have used the lime juice and cilantro kind and the chili-fixin's kind. Both work great)
- 2 teaspoons cumin
- 1-3 teaspoons chipotle powder, (depending on how spicy you like things)
- 1 teaspoon mild, (or hot) chili powder (optional, for a little added oomph)
- 1 pound Monterrey Jack cheese, , shredded
- 1/2 teaspoon salt
- Put all the ingredients in a heavy-bottomed pot in the order given.
- Stir well and turn on heat to medium.
- Heat, stirring frequently at first and then constantly as it heats up, until mixture comes to a boil.
- Allow to boil for about a minute.
- The dip will be fairly thin but will thicken as it cools to serving temperature.
- Serve warm.
- Store leftovers in the refrigerator for up to 4 days. Reheat in microwave on medium power or over medium heat on the stove top.
To make in a slow cooker, just put all the ingredients in the slow cooker and set it on high. Stir every 30 minutes or so. Allow to come to a boil. Serve warm.
This seriously could not be easier to make. Dump everything in a pot. Stir and stir while heating to a boil, and then it’s time to dig in! I know you’re going to love it. Everyone I’ve served it to has been a big fan.
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Here are my affiliate link recommendations for some equipment and ingredients you may need to make spicy chili cheese dip. The hardest part of making this–by far–is grating all the cheese, so a box grater or a food processor really comes in handy!
Thank you for spending some time with me today. Enjoy the spicy chili cheese dip, and have a lovely day.