Instructions

• Start by cooking your bacon until it’s crispy, then chop it into small pieces. Keep that bacon fat for cooking if you want an extra smoky flavor.
• Grab a large bowl and mix cream cheese, mayonnaise, and sour cream until smooth. This is the creamy foundation of your dip.
• Grate your smoked gouda finely and add to the bowl. Stir until the mixture is all one happy family of cheesy goodness.
• Add the chopped bacon and sliced scallions, then season with freshly ground black pepper. Give it one last good stir.
• Transfer the whole mixture to a baking dish that fits inside your pressure cooker, or use a trivet with a foil tray on top.
• Pour a cup of water into the bottom of your pressure cooker pot to create steam. Place the dish or tray on the trivet inside.
• Seal the lid and cook on high pressure for about 10 minutes. Watch for that float valve pop up and listen to the valve hiss to know full pressure is reached.
• Let the cooker do a natural release for 10 minutes, then finish with a slow release to drop the pressure completely. Remove the lid carefully and enjoy your warm, bubbly dip.