This Instant Pot Queso Dip has to be the quickest queso dip I have ever made. Made with 3 cheeses, including cream cheese, it turns into a warm, creamy, scoopable bowl of cheesy goodness in no time. I even used the slow cooker setting on the Instant Pot, and let me tell you, that setting does not play around. Crazy what it can do in such a short amount of time.
I’m not kidding when I say it was the fastest time ever that I made a cheese dip recipe. I used the “slow cooker” setting, which is suppose to emulate a slow cooker, right? Not. It’s like the slow cooker was on steroids. Love it.
This is the kind of dip that makes people hover around the counter “just to taste it one more time.” It is perfect for game day, movie night, parties, potlucks, taco night, or those nights when dinner accidentally becomes chips and queso. No judgment here.
Where was cheese dip invented?
I googled this, just wanting to meet the person(s) that invented a dish that I truly love. I’m finding conflicting information, go figure. But I came across an article in the Encyclopedia of Arkansas that claims it was invented there by Blackie Donnely, the original owner of Mexico Chiquito restaurants. I live in Texas, have my entire life, and was always told it was invented here. I’m at a loss for words. Do you know?
Fun facts about queso and cheese dip
- The word queso simply means “cheese” in Spanish, but around here we all know it means that glorious bowl of melted cheese dip.
- Ro-Tel tomatoes and green chiles are one of the easiest ways to add tomatoes, peppers, and flavor without chopping a thing.
- Cream cheese helps make this dip extra creamy, but it melts differently than shredded cheese, so stirring is your friend.
What is good with cheese dip?
Um…almost anything. You can just have some tortilla chips to dip into the dip. Or, you could use it in a recipe, like I did. I used the leftover cheese dip in my Beef and Bean Burrito Casserole. I haven’t posted that recipe yet, but maybe by the time you’re reading this, it will be up.
You could use it on hamburgers, or over hot dogs. How about pouring some over your french fries or tater tots. OMGosh, I could go on with the possibilities. But, I think you get the idea.
For parties, I like to set this out with a big bowl of sturdy tortilla chips and then add a few extras around it: sliced jalapeños, chopped cilantro, diced tomatoes, green onions, or even cooked taco meat if you want to make it heartier. It turns a simple dip into a little queso bar, and everyone can make their own perfect bite.
More serving suggestions
- Spoon it over nachos with beans, taco meat, jalapeños, and sour cream.
- Drizzle it over baked potatoes, roasted potatoes, or crispy tater tots.
- Use it as a sauce for burritos, enchiladas, tacos, or quesadillas.
- Add a scoop to scrambled eggs or breakfast tacos.
- Serve it alongside burgers, hot dogs, sliders, or grilled chicken sandwiches.
- Stir leftovers into cooked pasta for a quick cheesy side dish.
What cheese is queso dip used from?
You can basically use any cheese you want. You just need to make sure it melts. Some already shredded cheeses don’t melt because of the coating they put on the cheese. And you have other cheeses, such as queso fresco, that are difficult to melt. Just go do a search on it and make sure before using it.
Tips and tricks for the creamiest queso
- Shred the cheese yourself if you have time. Bagged shredded cheese is convenient, but some brands have anti-caking ingredients that can make melted cheese a little less smooth.
- Cut the cream cheese into cubes before adding it. Smaller pieces melt more evenly and make stirring easier.
- Keep the heat gentle. Cheese can separate if it gets too hot too fast, so stir often and do not walk too far away.
- If the dip gets too thick, add a splash of heavy cream or milk and stir until it loosens back up.
- Want more heat? Add diced jalapeños, green chiles, hot sauce, cayenne pepper, or a pinch of crushed red pepper.
- Want it heartier? Stir in cooked ground beef, sausage, chorizo, shredded chicken, or black beans.
What’s in my Instant Pot Queso dip?
- Monterey Jack Cheese
- Mild White Cheddar
- Cream Cheese
- Rotel
- Heavy Whipping Cream
- Onion Powder
NOTE: This was the first time I used cream cheese in a cheese dip. You have to be a little careful with it because it does not melt exactly the same as shredded cheese. But it gives the dip such a creamy texture that I will definitely use it again. Just stir, be patient, and let the Instant Pot do its thing.
How long will cheese dip keep in refrigerator?
Homemade cheese dip will last about 3 to 4 days in the refrigerator when it is cooled and stored in an airtight container. Since this dip has dairy in it, do not let it sit out for hours and hours. If it has been sitting out during a party, use your best judgment before saving it.
Storage tips
- Let the queso cool slightly before covering it, but do not leave it at room temperature too long.
- Store leftovers in a shallow airtight container so they cool evenly.
- Label the container with the date if you are not planning to eat it right away.
- Freezing is not my favorite option for cheese dip because the texture can change and become grainy after thawing.
Can cheese dip be reheated?
Yes. Reheat it slowly and stir often. Sometimes you need to add a liquid such as milk or heavy cream when reheating, especially if the dip thickened up in the refrigerator.
For the microwave, heat it in short bursts and stir between each one. For the stovetop, use low heat and keep stirring until it is smooth again. If it starts looking oily or separated, lower the heat and whisk in a small splash of cream.
Looking for dip ideas? Look here…
ITEMS/INGREDIENTS USED IN RECIPE – If you are interested in any of the items I may have used (or are similar to the items I used) in making this recipe, I have listed some of them below. NOTE: These links are affiliate links of which I receive a small commission from the sale of certain item. This does not affect your price, it remains the same.
- Instant Pot (should really invest in one of these)
- Cheese Grater
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Rock on! ~Bobbi
Instant Pot Queso Dip
Equipment
- Instant Pot
Ingredients
- 8 Oz Monterey Jack Cheese Block, shredded Do not use pre-shredded cheese
- 8 Oz Mild White Cheddar Block, shredded Do no use pre-shredded cheese
- 8 Oz Cream Cheese, Softened
- 1 Can – 10 oz Rotel
- 1 1/2 Cups Heavy Whipping Cream Could use up to 2, depending on your preference
- 1/2 Tsp Onion Powder Could sub Garlic Powder
Instructions
- Add the cream cheese, Rotel, 1 1/2 cups of whipping cream, onion powder to the instant pot. Stir several times to combine ingredients.
- Set on slow cooker, less heat. Set time for 1 hour. Although you will not need it.
- You have to constantly stir for the cream cheese to melt right. Once the cream cheese has melted, add half of the shredded Monterey Jack cheese. Stir well.
- Once the cheese has melted, add more cheese. First the other half of the monterey jack, let it melt, add half of the cheddar, let it melt, add the remaining cheddar.
- Add the other half cup of the whipping cream if it's too thick for you. Let cook for another 10 minutes or so.
- Turn on "warm" setting for about 10-15 minutes. Serve.
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