Instant Pot Queso Dip
This Instant Pot Queso Dip has to be the quickest queso dip I have ever made. Made with 3 cheeses, including cream cheese.
Servings: 16 Servings
Calories: 202kcal
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.
Notes
You can substitute regular cheddar for the white cheddar.
TRICK - After all ingredients are in and cheese has melted, use a hand mixer to make it more creamier.
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 all or some of them above within the post. 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.
Nutrition
Calories: 202kcal | Carbohydrates: 2g | Protein: 10g | Fat: 17g | Saturated Fat: 11g | Cholesterol: 60mg | Sodium: 272mg | Potassium: 82mg | Sugar: 1g | Vitamin A: 587IU | Vitamin C: 1mg | Calcium: 272mg | Iron: 1mg