Description
A delicious creamy queso dip perfect for serving with tortilla chips.
Ingredients
Scale
- ¼ cup unsalted butter
- ½ medium red onion, diced
- 1 jalapeno pepper, seeded and diced (or with the seeds for more spice)
- 1 tsp garlic powder
- 1 tsp ground cumin
- ½ tsp ground paprika
- ½ tsp kosher salt
- ¼ tsp ground cayenne pepper (optional)
- 10 oz. diced tomatoes with green chiles (1 can)
- ½ cup low-sodium vegetable broth (chicken broth, beef broth, or water also works)
- 4 oz. cream cheese, room temperature and cut into cubes (½ brick)
- ¾ cup heavy cream, room temperature
- 2 cups freshly shredded cheddar cheese
- 2 cups freshly shredded Monterey Jack cheese (or your favorite cheese)
- Tortilla chips (for serving)
Instructions
- Press ‘Sauté’ on a 6-quart Instant Pot. When the display reads ‘hot’, add the butter and allow it to melt.
- Add the onions and jalapeno and sauté for 3-4 minutes, or until softened. Season with garlic powder, cumin, paprika, salt, and cayenne (if using).
- Press ‘Cancel’, then add the tomatoes and broth, stirring well. Add the cream cheese cubes on top of the mixture; do not stir.
- Secure the lid and pressure valve, and cook on ‘Manual High Pressure’ for 1 minute. Perform a quick release, then carefully remove the lid.
- Add the heavy cream and stir, then gradually add the shredded cheeses, 1 cup at a time, stirring well until it’s completely melted.
- Allow the queso to thicken for a few minutes, then transfer it to a serving bowl. Garnish with jalapeno slices and diced tomatoes (if desired), and enjoy with a big bowl of tortilla chips.
Notes
- This dip can be adjusted for spice levels by leaving the seeds in the jalapeno or omitting cayenne pepper.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Instant Pot
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup