Easy On The Border Queso Dip Recipe
This Crock Pot On The Border Queso Dip recipe is the best queso dip you will ever try!
- 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 tsp onion powder
- 1 tbsp lime juice fresh
- 1/4 cup cilantro chopped
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!
If the queso becomes thick add 2 tablespoons milk or half and half until the consistency is creamy.
Swap the jalapeno for green chiles if you want a milder spice level.
Calories: 383kcal | Carbohydrates: 6g | Protein: 21g | Fat: 31g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 94mg | Sodium: 1180mg | Potassium: 224mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1422IU | Vitamin C: 25mg | Calcium: 925mg | Iron: 1mg