Keto Instant Pot or Slow Cooker Chili Queso Dip

Keto Instant Pot or Slow Cooker Chili Queso Dip-

A Keto Instant Pot® or Slow Cooker Chili Queso Dip that is gluten free, low carb, creamy, cheesy with spices and mild green chilies. Perfect for dipping grilled chicken, low carb vegetables, salami,  baked pepperoni chips, or low carb chips and crackers.

Perfect for dipping mini grilled chicken kabobs, low carb vegetables (celery or mini bell peppers), salami slices,  baked pepperoni chips, or low carb chips and crackers.

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 We love to serve this dip with mini grilled chicken kabobs (a couple of small pieces of chopped grilled chicken breast tenders on a toothpick).

Also very excellent served with low carb salami or baked crisp pepperoni chips (just bake pepperoni slices on a baking sheet in the oven at 400F for a few minutes until crisp).

This creamy dip is also good served with low carb celery sticks.

This recipe is easy to make in your Instant Pot® or in a Small Slow Cooker.

A warm, creamy, cheesy, addictive dip with a little bit of spice that is perfect for an appetizer or low carb snack.

Keto Instant Pot or Slow Cooker Chili Queso Dip-

Ingredients:

• 1 tbsp butter
• 1 garlic clove, minced
• 2 ½  tbsp canned diced green chilies
• ⅛  teaspoon salt
• ¼  tsp chili powder
• 1 ½  cups shredded Mexican Blend Cheese
• 6 tbsp sour cream
• 2 tbsp heavy cream

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Instant Pot Directions:

1. You will need a 6 x 3-inch round ovenproof bowl or baking souffle dish (Pyrex or ceramic) that fits in the inner pot of the Instant Pot.
2. Add 1 cup water to the inner pot of the Instant Pot.
3. To the ovenproof dish add all the ingredients and cover the top of the dish with a sheet of tin foil to keep the water out of the dip.
4. Place the covered dish on top of the steamer rack. Grasping the rack handles, lower the rack with the bowl into the Instant Pot.
5. Close and lock the lid and turn the pressure release handle to Sealing. Select Pressure Cook (Manual) on High Pressure and set the timer for 19 minutes by pressing the + or – buttons.
6. Once cooking time is complete, carefully use the Quick Release method to release all the pressure.
7. Once pressure is released,  carefully grasp rack handles with oven mitts and lift to remove the baking dish from the pot. Remove the aluminum foil and immediately whisk the dip thoroughly until smooth.
8. Serve immediately while warm with mini grilled chicken kabobs (chopped grilled chicken breast tenders on toothpicks),  celery sticks, mini bell pepper sticks, baked until crisp pepperoni slices, salami, low carb chips or low carb crackers for dipping.

Slow Cooker Directions:

1. Add all the ingredients to a slow cooker and mix together.
2. Cover and cook on low for 2 ½ to 3 hours. Uncover and whisk until smooth (can also use an immersion stick blender to get this extra smooth).
3. Turn slow cooker to warm setting to keep dip warm.
4. Serve with mini grilled chicken kabobs (chopped grilled chicken breast tenders on toothpicks),  celery sticks, mini bell pepper sticks,  baked until crisp pepperoni slices, salami, low carb chips or low carb crackers for dipping.

Nutritional Data: 

Yield: 6 servings, Serving Size 2 tbsp, Cal: 150, Carbs: 2g, Net Carbs: 2g, Fiber: 0g, Fat: 12g, Saturated Fat: 8g, Protein: 5g, Sugars: 1g

*all nutritional data are estimates based on the products I used*

5 from 18 votes

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Keto Instant Pot or Slow Cooker Chili Queso Dip

Prep Time

5 mins

Cook Time

19 mins

Total Time

24 mins

 

A Keto Instant Pot or Slow Cooker Chili Queso Dip that is gluten free, low carb, creamy, cheesy with spices and mild green chilies. Perfect for dipping grilled chicken, low carb vegetables, salami,  baked pepperoni chips, or low carb chips and crackers.

Course: appetizers, cheese, dip, instant pot, ketogenic, low carb, slow cooker

Cuisine: appetizers, cheese dip, instant pot, slow cooker

Keyword: instant pot dip, Keto Instant Pot or Slow Cooker Chili Queso Dip

Servings: 6

Calories: 150 kcal

Author: Stacey

Ingredients

• 1 tbsp butter
• 1 garlic clove minced
• 2 ½ tbsp canned diced green chilies
• ⅛ teaspoon salt
• ¼ tsp chili powder
• 1 ½ cups shredded Mexican Blend Cheese
• 6 tbsp sour cream
• 2 tbsp heavy cream

Instructions

Instant Pot Directions:

1. You will need a 6 x 3-inch round ovenproof bowl or baking souffle dish (Pyrex or ceramic) that fits in the inner pot of the Instant Pot.

2. Add 1 cup water to the inner pot of the Instant Pot.
3. To the ovenproof dish add all the ingredients and cover the top of the dish with a sheet of tin foil to keep the water out of the dip.
4. Place the covered dish on top of the steamer rack. Grasping the rack handles, lower the rack with the bowl into the Instant Pot.
5. Close and lock the lid and turn the pressure release handle to Sealing. Select Pressure Cook (Manual) on High Pressure and set the timer for 19 minutes by pressing the + or - buttons.
6. Once cooking time is complete, carefully use the Quick Release method to release all the pressure.
7. Once pressure is released, carefully grasp rack handles with oven mitts and lift to remove the baking dish from the pot. Remove the aluminum foil and immediately whisk the dip thoroughly until smooth.
8. Serve immediately while warm with mini grilled chicken kabobs (chopped grilled chicken breast tenders on toothpicks), celery sticks, mini bell pepper sticks, baked until crisp pepperoni slices, salami, low carb chips or low carb crackers for dipping.
   

Slow Cooker Directions:

1. Add all the ingredients to a slow cooker and mix together.
2. Cover and cook on low for 2 ½ to 3 hours. Uncover and whisk until clump free (can also use an immersion stick blender to get this extra smooth).
3. Turn slow cooker to warm setting to keep dip warm.
4. Serve with celery sticks, mini peppers sticks, pepperoni slices, low carb chips or low carb crackers or mini grilled chicken kabobs for dipping.
   

Recipe Notes

*all nutritional data are estimates based on the products I used*

Yield: 6 servings, Serving size: 2 tbsp, Net Carbs per serving: 2g

Nutrition Facts

Keto Instant Pot or Slow Cooker Chili Queso Dip

Amount Per Serving (2 tbsp)

Calories 150 Calories from Fat 108

% Daily Value*

Fat 12g18%

Saturated Fat 8g40%

Sodium 228mg10%

Carbohydrates 2g1%

Sugar 1g1%

Protein 5g10%

* Percent Daily Values are based on a 2000 calorie diet.

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