This is an awesome cheese and chili dip for chips or French bread that everyone will love! Great for parties!

Recipe Summary

prep:
10 mins
cook:
15 mins
total:
25 mins
Servings:
40
Yield:
5 cups
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Ingredients

40
Original recipe yields 40 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a medium saucepan over low heat, melt the processed American cheese and Cheddar cheese.

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  • When cheeses are melted and thoroughly blended, mix in salsa, chili, sour cream, chili powder and hot pepper sauce. Cook and stir 10 to 15 minutes before serving warm.

Nutrition Facts

66 calories; protein 3.3g; carbohydrates 1.7g; fat 5.2g; cholesterol 15mg; sodium 192.5mg. Full Nutrition
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Reviews (140)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/14/2005
Ok people, I see some of my reviews are complaining about my queso not being spicy enough or too thin. My family is a bunch of wussies so I had to tone this way down, for myself and my friends I will actually add chopped jalapeno's and/or hot salsa. Also, if its too thin you can add a bit more cheese since I estimated the amounts. Also, make sure its not too hot because that will make it runny (will thicken as it cools a bit) and I usually keep it in slow cooker to keep it warm and to keep it from hardening. I almost never follow this recipe to the "T" and I'm always playing around with it, so I encourage you to do the same. Enjoy! ~Jeff Read More
(219)

Most helpful critical review

Rating: 1 stars
01/25/2004
I didn't care for this recipe at all. It had no kick to it.I even used Velveeta Mexican cheese added a second can of Mormel chili and tobasco sauce. Too runny too. Not a keeper for me. Read More
(11)
184 Ratings
  • 5 star values: 123
  • 4 star values: 40
  • 3 star values: 17
  • 2 star values: 3
  • 1 star values: 1
Rating: 5 stars
06/14/2005
Ok people, I see some of my reviews are complaining about my queso not being spicy enough or too thin. My family is a bunch of wussies so I had to tone this way down, for myself and my friends I will actually add chopped jalapeno's and/or hot salsa. Also, if its too thin you can add a bit more cheese since I estimated the amounts. Also, make sure its not too hot because that will make it runny (will thicken as it cools a bit) and I usually keep it in slow cooker to keep it warm and to keep it from hardening. I almost never follow this recipe to the "T" and I'm always playing around with it, so I encourage you to do the same. Enjoy! ~Jeff Read More
(219)
Rating: 5 stars
05/12/2007
This is the best Chili Con Queso I've ever had, plus it was SUPER easy to make. Following the advice from some other reviews I used Velveeta Mexican cheese. I used Tillamook's Medium cheese, I feel that Tillamooks has a much smoother texture that store brand cheeses. I also used about 10 ounces of salsa, instead of only 7. Let's see, I used the whole can of chili, put about 2 teaspoons of chili powder and 3 dashes of Trappy's Louisiana Hot Sauce. It turned out wonderfully and had a bit of a kick from the extra salsa, chili powder, and hot sauce. I highly recommend this recipe, Jeffo here really knows his stuff. Read More
(69)
Rating: 5 stars
01/25/2004
Great recipe! It tastes exactly like many of the con queso recipes served at popular Mexican restaurants. For my cheese I used a 16oz portion of Velveeta Mexican cheese. It turned out perfectly. Thanks Read More
(52)
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Rating: 5 stars
01/25/2004
This recipe was a BIG HIT!!! There was not a drop left!!! I followed it as written and it was great. I was concerned at the beginning because the cheeses didn't seem to melt well. I used slices of American and cubed mild cheddar. However I finally decided to add the other ingredients and it blended very well and tasted awesome. Thanks Jeff for a wonderful recipe!!! Read More
(17)
Rating: 4 stars
01/25/2004
This was good but next time I will put 1/2 cup of sour cream and a little more velveta. Tastes just like chili cheese and would be great with fries or on top of hot dogs. It tastes better the longer the flavors warm together. I had it in a crock pot and everyone thought it was better an hour later. Read More
(13)
Rating: 5 stars
01/25/2004
Thanks Jeff! This is a snack that can eat like a meal. You need a good hearty tortilla chip and I used Tostidos new Gold chips. I spooned the sauce over the chips and topped with jalepeno slices. A keeper! Read More
(11)
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Rating: 1 stars
01/25/2004
I didn't care for this recipe at all. It had no kick to it.I even used Velveeta Mexican cheese added a second can of Mormel chili and tobasco sauce. Too runny too. Not a keeper for me. Read More
(11)
Rating: 5 stars
03/30/2006
Love this one. It is always a top request at parties. I use Mexican Velveeta rather than American Cheese. Very close to Chili's queso! Read More
(8)
Rating: 5 stars
01/25/2004
This is a great Queso. I made this for the SuperBowl and we really enjoyed. The next day I used the remaining sauce to make Chicken Enchiladas and they were awesome. Thanks Jeff. Read More
(8)
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