The BEST Smoked Queso Dip (Tons of Variation Ideas!)
This queso dip is perfect for gatherings with its creamy texture and delicious smoky flavor.
Equipment
- 1 Pressure cooker
Ingredients
Main ingredients
- 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
- ½ cup diced white onion for that little crunch and sweet sharpness
- 2 jalapeños finely diced if you like it spicy
- 1 tablespoon minced garlic for that punch
- to taste Evaporated milk to get your dip to just the right thinness
Instructions
Instructions
- Step 1 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.
- Step 2, 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.
- Step 3 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.
- Step 4 is when you 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.
- Step 5 after 10 minutes, you 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 is perfect for parties or just a cozy night snack. Remember to use cubed Velveeta as it melts better under pressure.