Spicy Chili Cheese Dip | Dump and Stir Never Tasted So Good!
This spicy chili cheese dip recipe makes enough queso to serve a crowd. With several ways to adjust the spiciness, this dip is sure to please almost everyone!
1rounded Tablespoon cornstarch(you can use flour if you'd rather)
1 15ozcan chili(no beans)
1 10ozcan Ro*Tel(any flavor. I have used the lime juice and cilantro kind and the chili-fixin's kind. Both work great)
2teaspoonscumin
1-3teaspoonschipotle powder(depending on how spicy you like things)
1teaspoonmild(or hot) chili powder (optional, for a little added oomph)
1poundMonterrey Jack cheese, shredded
½teaspoonsalt
Instructions
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.
Notes
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.