Gluten-Free Tex-Mex Cheese Dip in Your Pressure Cooker
This creamy and spicy gluten-free Tex-Mex cheese dip comes together quickly in your pressure cooker. Perfect for snack nights or last-minute guests, it blends melty cheeses with green chilies and classic spices for a comforting, flavorful treat.
Ingredients
Main ingredients
- 8 oz Cream cheese softened
- 1 cup Shredded cheddar cheese
- 1 cup Shredded Monterey Jack cheese
- 1/2 cup Diced green chilies
- 1/2 cup Salsa
- 1/4 cup Chopped green onions
- 1 tsp Ground cumin
- 1/2 tsp Chili powder
- To taste Salt and pepper
Instructions
Pressure Cooker Instructions
- Soften the cream cheese, microwaving for about 20 seconds if needed.
- Toss cream cheese, cheddar, Monterey Jack, green chilies, salsa, green onions, cumin, chili powder, salt, and pepper into a mixing bowl and mix until smooth and well combined.1 cup Shredded cheddar cheese, 1 cup Shredded Monterey Jack cheese, 1/2 cup Diced green chilies, 1/2 cup Salsa, 1/4 cup Chopped green onions, 1 tsp Ground cumin, 1/2 tsp Chili powder, To taste Salt and pepper
- Spread the mixture evenly in an oven-safe dish that fits in your pressure cooker.
- Add 1 cup of water to the pressure cooker pot and place a trivet or rack inside. Put the dish on the rack above the water. Seal the lid and set to high pressure.
- Allow about 10 minutes for the pressure to build, then cook under high pressure for 15 minutes.
- Perform a quick release to let off steam, carefully lift out the hot dish, and optionally broil for a few minutes for a bubbly top. Let cool slightly before serving.
Notes
Scoop the dip with gluten-free tortilla chips or veggie sticks. Store leftovers covered in the fridge up to 3 days or freeze in a freezer-safe container for up to a month. Reheat gently.