Description
A delicious and creamy cheese dip perfect for parties or game days.
Ingredients
Scale
- 32 oz Velveeta Cheese (cubed for fast melt)
- 8 oz Pepper Jack or Cheddar Cheese (to add flavor kick)
- 1 lb cooked sausage, chorizo, or ground beef (chopped up neat)
- 2 cans (10 oz each) Rotel (any flavor you fancy)
- 1/2 cup diced white onion (for that little crunch and sweet sharpness)
- 2 jalapeños (finely diced if you like it spicy)
- 1 tbsp minced garlic (for that punch)
- to taste Evaporated milk (to get your dip to just the right thinness)
Instructions
- You start by dumping that Velveeta, your pepper jack or cheddar cheese, the cooked meat, and diced onion right into your pressure cooker pot. Nothing fancy here, just get ’em in.
- You stir it around a bit over medium heat until you see the cheese turning all melty and combined. That slow release of the cheese goodness takes about 5-7 minutes.
- You add in your Rotel, diced jalapeños, minced garlic, and splash in that evaporated milk. Give it a good stir to mix all that flavor together.
- Put the lid on, seal the valve, and bring it to pressure build. Let it pressure cook for about 10 minutes. You hear that valve hiss and know it’s doing its thing.
- After 10 minutes, do a quick release to avoid overcooking. Open that lid carefully and give it a good stir. The dip should be creamy but if it’s too thick, add a little more evaporated milk.
Notes
- This dip can be served with tortilla chips, crackers, or veggies.
- Feel free to adjust the spice level by adding more or fewer jalapeños.
- Leftovers can be stored in the fridge and reheated for later use.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Pressure Cooking
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 350
- Sugar: 2g
- Sodium: 1200mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 60mg