Keto Instant Pot or Slow Cooker Chili Queso Dip-
Keto Instant Pot or Slow Cooker Chili Queso Dip is gluten-free, low carb, creamy, and 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 tbsp canned diced green chilies
- ⅛ teaspoon salt
- ¼ tsp 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 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*
📖 Printable Recipe Card
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.
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Notes
Nutrition
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Angie says
I'm wondering if this would be better made with white American cheese – hand shredded. You can buy it at any deli and ask them to cut you a chunk, so it will be easy to shred. A lot of Mexican restaurants use white American cheese because it melts perfectly. Pre-shredded cheese has extra wax and additives in it that tend to not work as well for dips or sauces.
I can't wait to make this!
Stacey says
Yes, I like to experiment with different cheeses.
Kaara King says
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 says
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 says
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 says
OMG! I don't think I can trust myself with a bowl of this golden goodness. YUM!! Thanks for sharing, Stacey!!
Stacey says
lol, Katja, it is best to make when others are around to share 😉
Melissa @Real Nutritious Living says
OMG! The most delicious and amazing recipe. I cannot wait to try Stacey!
Stacey says
Thank you, Melissa 🙂
Shelby @Fitasamamabear says
I could eat this all day!
Stacey says
Me too, Shelby, cheese is my weakness!
Lindsey Dietz says
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 says
Thank you, Lindsey. I love that about Texas!
Carol Little R.H. @studiobotanica says
Decadent! Looks like a 'must try' !!
GREAT pics!!
Stacey says
Thank you so much, Carol!
Kari - Get Inspired Everyday! says
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 says
Thank you, Kari 🙂
linda spiker says
This sounds AMAZING!
Stacey says
Thank you, Linda 🙂
jennifer says
dipping crispy pepperoni in queso, omy YES. thanks for this
Stacey says
Thank you so much, Jennifer.
ChihYu Smith says
You are the queen of comfort food. This looks amazing !
Stacey says
Thank you, Chihyu, you are the queen of Paleo Asian food!
Anya says
Oh my! My kids would go crazy over this. Can't wait to surprise them with this.
Stacey says
Thank you, Anya, I hope they enjoy it!
Annemarie says
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 says
Thank you, Annemarie, my kids loved it even without the plastic processed cheese 😉
Joni Gomes says
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 says
Thank you so much, Joni 🙂
Tessa Simpson says
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 says
Thank you, Tessa. My family loves dipping!
Jean says
I can never say no to a good queso and this looks amazing! Love that you can make it in the IP.
Stacey says
Me too, Jean 🙂
Emily Sunwell-Vidaurri says
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 says
Thank you, Emily:)
Catherine Baez Sholl says
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 says
Thank you so much, Catherine 🙂