This On The Border Queso Dip recipe is the best queso dip you will ever try! This smooth and creamy appetizer is filled with melted cheese, chili peppers, tomatoes, and bell peppers making it just like the real queso dip from On the Border. Making it in the Crock Pot makes it even easier since it is just a few minutes of prep and then you throw it all in to cook in the Crock Pot to perfection!
If you have ever visited the Tex-Mex restaurant, On the Border, I hope you ordered their signature queso dip. This queso dip is filled with so much flavor and is very addicting. Most of the time I'm not even hungry for the main dish once I'm are finished with it. It is a blend of cheeses that includes Monterey jack cheese which is a classic Mexican cheese that gives it a lighter color than just a typical cheddar dip. It is sometimes called Queso Blano, which just means white cheese. Pair it with their crispy thin tortilla chips and salsa for the full experience.
My 4 ingredient chili cheese dip is another great cheesy appetizer to try out!
I used the On The Border queso dip that you can buy in the grocery store for my Slow Cooker Queso Tacos but decided I wanted to try and make a homemade version that tasted a little more like the real deal. This copycat On The Border Queso Dip will satisfy that queso craving next time it hits. Plus you can even buy On The Border chips at the grocery store to really give you the full experience. Next time I make my Queso Tacos I'm going to use the leftover homemade queso instead. The blend of melted cheese paired with all the peppers make this cheese dip the ultimate queso dip that everyone will love to chow down at any event with crispy delicious tortilla chips!
What is Queso Dip?
Queso dip is a little different from other cheese dips because it has chilies included in it giving more spiciness or heat. Its literal translation means cheese but you will get so much more with this queso dip than just melted cheese. You can change the heat depending on how many chilies and jalapenos you add.
My obsession with queso dip might have started at On The Border now that I think about it. I have had a long love affair with them since my sister worked there in high school. On The Border has so many things I love from the queso dip to the fresh tortillas, and sizzling fajitas. I always have to try the queso dip whenever I go to a restaurant. The On The Border white queso dip is still in my top favorites for sure.
Ingredients for On The Border Queso Dip Recipe
The American Cheese (or Velveeta) paired with the Monterey Jack cheese is the base of this creamy cheesy dip that makes it a queso blanco or a white cheese dip. This Velveeta queso blanco dip makes an easy dip to whip up with just a few simple ingredients!
- Monterey Jack cheese
- American Cheese (Velvetta)
- Red bell pepper
- Jalapenos
- Diced tomatoes with green chilils
- Garlic
- Onions powder
- Cilantro (optional)
- Lime (optional)
Gluten-Free Queso Dip
All of my recipes are tested and tasted using gluten-free ingredients! My husband has celiac disease which is when you are allergic to gluten. This recipe is naturally gluten-free so there are no substitutions or specific products needed to keep it celiac friendly!
How to Make On The Border Queso Dip
Step 1. Add American cheese, Monterey Jack cheese, bell pepper, diced tomatoes with green chilies, jalapeno, garlic, and onion powder to the slow cooker.
Step 2. Stir ingredients until combined.
Step 3. Cover and cook on low for 2-3 hours. Stir halfway through if possible.
Step 4. Stir once finished. Add cilantro and lime juice if desired.
Step 5. Serve warm with tortilla chips!
Looking for more delicous dip recipes?
- Crock Pot Chili Cheese Dip
- Slow Cooker Mexican Street Corn Dip
- Crock Pot Cranberry and Jalapeno Dip
- Crock Pot Spinach and Artichoke Dip
What to do with leftover On The Border Queso Dip?
Queso dip is meant for dipping but you can find me pouring this sauce over nachos, enchiladas, tacos just about anything. Check out my Slow Cooker Queso Tacos for the perfect way to use your leftover queso dip.
Can Queso Dip be Frozen?
You can freeze queso dip! If you ended up making too much queso dip you can just freeze it. You will want to let it cool down first and then you can put it in a freezer-safe Ziplock bag or air-tight container. Make sure to put the date on the queso for reference. Queso will last 4 to 6 months in the freezer and 4 to 6 days in the fridge.
Easy On The Border Queso Dip Recipe
Ingredients
- 16 oz American cheese (Velveeta) chopped into cubes
- 3 cups Monterey Jack cheese shredded
- 10 oz diced tomatoes with green chilies
- 1 red bell pepper finely diced
- 1 jalapeno finely diced
- 2 garlic cloves minced
- 2 teaspoon onion powder
- 1 tablespoon lime juice fresh
- ¼ cup cilantro chopped
Instructions
- Add American cheese, Monterey Jack cheese, bell pepper, diced tomatoes with green chilies, jalapeno, garlic, and onion powder to the slow cooker.
- Stir ingredients until combined.
- Cover and cook on low for 2-3 hours. Stir halfway through if possible.
- Stir once finished. Add cilantro and lime juice if desired and mix until combined.
- Serve warm with tortilla chips!
Video
Notes
Nutrition
Need a new Crock-Pot? My favorite is this Crock Pot 6 quart Programmable Slow Cooker. First and foremost, I love being able to set the timer in case I’m not home when the food is finished cooking. The Crock-Pot just switches to warm until you are ready to eat. Plus you can lock the lid and just carry it to a party which is perfect for a warm dish like this queso. Not only is it easy to carry but also you will never lose another Tupperware or serving dish again at a potluck party!
Sheri says
It tastes really good, but it has almost a powdered texture. I’m not sure how to fix this.
Michelle Paakh says
If you used already grated cheese (the Monterey Jack) it has an additive to prevent it from clumping/sticking together which causes sauces it’s used in to be grainy/floury. Try using a block of the cheese & grate it yourself fresh, when making the recipe.