Queso is our favorite creamy, cheesy Mexican dip.
Kendra Murdock shares a tasty copycat recipe for this delicious appetizer.
Click here to pick up “Copycat Cooking” on Amazon.
16-ounce box Velveeta Cheese
1 cup milk
2 teaspoons paprika
1/2 teaspoon ground cayenne pepper
15-ounce can Hormel Chili (No Beans)
4 tsp. chili powder
1 tablespoon lime juice
1/2 teaspoon ground cumin
Cut the Velveeta cheese into cubes.
Combine the cheese with the remaining ingredients in a medium saucepan over medium heat.
Stir frequently until cheese melts. Enjoy with tortilla chips or bread.