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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 tablespoon butter
- 1 garlic clove, minced
- 2 ½ tablespoon canned diced green chilies
- ⅛ teaspoon salt
- ¼ teaspoon chili powder
- 1 ½ cups shredded Mexican Blend Cheese
- 6 tablespoon sour cream
- 2 tablespoon heavy cream
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Instant Pot Directions:
- 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.
- Add 1 cup water to the inner pot of the Instant Pot.
- 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.
- Place the covered dish on top of the steamer rack. Grasping the rack handles, lower the rack with the bowl into the Instant Pot.
- 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.
- Once cooking time is complete, carefully use the Quick Release method to release all the pressure.
- 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.
- 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:
- Add all the ingredients to a slow cooker and mix together.
- 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).
- Turn slow cooker to warm setting to keep dip warm.
- 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 tablespoon, 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*
Keto Instant Pot or Slow Cooker Chili Queso Dip
Ingredients
- 1 tablespoon butter
- 1 garlic clove minced
- 2 ½ tablespoon canned diced green chilies
- ⅛ teaspoon salt
- ¼ teaspoon chili powder
- 1 ½ cups shredded Mexican Blend Cheese
- 6 tablespoon sour cream
- 2 tablespoon heavy cream
Instructions
Instant Pot Directions:
- 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.
- Add 1 cup water to the inner pot of the Instant Pot.
- 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.
- Place the covered dish on top of the steamer rack. Grasping the rack handles, lower the rack with the bowl into the Instant Pot.
- 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.
- Once cooking time is complete, carefully use the Quick Release method to release all the pressure.
- 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.
- 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:
- Add all the ingredients to a slow cooker and mix together.
- 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).
- Turn slow cooker to warm setting to keep dip warm.
- Serve with celery sticks, mini peppers sticks, pepperoni slices, low carb chips or low carb crackers or mini grilled chicken kabobs for dipping.
Video
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Notes
Nutrition
For More Keto Instant Pot Recipes:
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Kaara King
It’s so good!! Do you think I could use the microwave to heat everything together instead? I’m just impatient and don’t want to break out my instant pot... but if I have to, it’s worth it lol 😆
Stacey
I have not tried the microwave, but I'm sure it can be done as long as you use the melt cycle or use short times then stir and heat again for short bursts.
Kerri
I make something similar, but has about 4ounces (125g) cream cheese in it. I use my non-genuine thermometer knock off, and it is ready in 15 minutes.
Katja
OMG! I don't think I can trust myself with a bowl of this golden goodness. YUM!! Thanks for sharing, Stacey!!
Stacey
lol, Katja, it is best to make when others are around to share 😉
Melissa @Real Nutritious Living
OMG! The most delicious and amazing recipe. I cannot wait to try Stacey!
Stacey
Thank you, Melissa 🙂
Shelby @Fitasamamabear
I could eat this all day!
Stacey
Me too, Shelby, cheese is my weakness!
Lindsey Dietz
I LOVE the idea to dip pepperoni "chips"! Queso is one of the four sacred food groups in Texas, so this recipe is so perfect for me!
Stacey
Thank you, Lindsey. I love that about Texas!
Carol Little R.H. @studiobotanica
Decadent! Looks like a 'must try' !!
GREAT pics!!
Stacey
Thank you so much, Carol!
Kari - Get Inspired Everyday!
This looks so decadent, and perfect for the holidays! Those pepperoni chips look so good too, especially that shot of dipping them into the queso!
Stacey
Thank you, Kari 🙂
linda spiker
This sounds AMAZING!
Stacey
Thank you, Linda 🙂
jennifer
dipping crispy pepperoni in queso, omy YES. thanks for this
Stacey
Thank you so much, Jennifer.
ChihYu Smith
You are the queen of comfort food. This looks amazing !
Stacey
Thank you, Chihyu, you are the queen of Paleo Asian food!
Anya
Oh my! My kids would go crazy over this. Can't wait to surprise them with this.
Stacey
Thank you, Anya, I hope they enjoy it!
Annemarie
I have to make this for my kids! They love queso, but I can't bring myself to buy the processed version. This is perfect!
Stacey
Thank you, Annemarie, my kids loved it even without the plastic processed cheese 😉
Joni Gomes
I've only made queso a couple of times but it's always a winner! Your recipe looks amazing! Will give it a try 🙂
Stacey
Thank you so much, Joni 🙂
Tessa Simpson
a dip right up my alley!! My son has been loving the Chipotle queso dip, and I wanted to try and make my own....so this will be it!!
Stacey
Thank you, Tessa. My family loves dipping!
Jean
I can never say no to a good queso and this looks amazing! Love that you can make it in the IP.
Stacey
Me too, Jean 🙂
Emily Sunwell-Vidaurri
I could totally go for this right now! SO YUMMY!!! I would be all about dipping the pepperoni in there too, I like to make them crispy like chips first. Love this recipe!
Stacey
Thank you, Emily:)
Catherine Baez Sholl
Ooooh, this looks delicious! I definitely think it'll taste much better with salami or pepperoni chips than with crackers. I'm also a little obsessed with sweet peppers, so this recipe is a must try with those for the next party. Thanks for providing so many options to go with the dip!
Stacey
Thank you so much, Catherine 🙂