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“Started making queso this way a couple years ago and never looked back. Often requested. Always devoured. My preferred cooking method is in the crock pot, but this can just as easily be microwaved for a quicker cooking time. Sometimes you just can't wait.”

Ingredients Nutrition

  • 1 (32 ounce) package Velveeta cheese (Sharp Cheddar, preferably)
  • 1 (15 ounce) can hormel chili (beans or no beans, doesn't matter)
  • 1 (10 ounce) can rotel (go for the me)
  • 1 (8 ounce) package cream cheese
  • 1 teaspoon dried chipotle powder (or to taste)
  • 1 teaspoon garlic powder (or to taste)
  • 1 teaspoon paprika (or to taste)
  • 1 teaspoon cumin (or to taste)
  • salt and pepper
  • dried cilantro (optional)


  1. Cube the Velveeta and place in microwave safe dish.
  2. Microwave until almost melted.
  3. Add chili, Rotel, chipotle chili powder, garlic powder, paprika, and cumin.
  4. Set crock pot on low and let the whole thing melt and come together.
  5. Once hot, cube up cream cheese and add to mixture, stirring to combine.
  6. Salt and pepper to taste.
  7. I add dried cilantro, but this is optional.
  8. If the dip is too thick, thin it out with some milk or water.
  9. Serve with Fritos Scoops or tortilla chips.

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