Copycat Chili’s Queso Dip

Ingredients

16 oz processed cheese, cut into 1-inch cubes
1 cup whole milk
1 (15 oz) can no-bean chili
1 Tbs fresh lime juice
1 1/2 tsp chili powder
1 1/2 tsp paprika
1 1/2 tsp ground cumin
1 tsp kosher salt
1/4 tsp cayenne pepper
1/4 cup finely chopped white onion
1/4 cup finely chopped fresh cilantro
pkg yellow or white corn tortilla chips

Directions

1. Heat a large cast iron skillet over medium-high heat. Add cheese and milk; cook, stirring often, until smooth, about 4 minutes.
2. Stir in chili, lime juice, chili powder, paprika, cumin, salt, and cayenne. Cook, stirring occasionally, until heated through, about 5 minutes.
3. Mix together onion and cilantro in a small bowl.
4. Top queso with cilantro-onion mixture and serve with tortilla chips.