I Made Trisha Yearwood's Charleston Cheese Dip and It's Dip Heaven
A rich, creamy, pressure-cooked dip layered with melty cheeses, crispy bacon, and topped with a golden panko crust. Perfect for entertaining or indulging.
Equipment
- 1 Mixing bowl medium size for blending ingredients
- 1 Pressure cooker electric, with sauté and pressure function
- 1 Oven for baking the panko topping
Ingredients
Main ingredients
- 2 tablespoons salted butter melted good and warm
- ¼ cup panko breadcrumbs to sprinkle that crunch on top
- 4 ounces cream cheese softened to spread nice and easy
- ¼ cup mayonnaise Duke's if you wanna keep close to the Southern vibe
- ½ cup sharp Cheddar cheese grated fine and ready for melting
- ¼ cup Monterey Jack cheese adds smooth creamy texture
- 6 slices bacon cooked till crispy then crumbled, gotta divide it for later
- 2 green onions finely chopped, half gets mixed in, rest goes on top for freshness
- 1 cup broth or water for steam inside the pressure cooker
- cayenne pepper a pinch for heat
Instructions
Instructions
- Preheat your oven to 350°F so it’s ready after the cooker job.
- Mix melted butter and panko in a small bowl and set it aside for that golden crispy topping later.
- In a medium bowl, stir cream cheese, mayo, cheddar, Monterey Jack, half the bacon, half the green onions, and a pinch of cayenne pepper until smooth.
- Place your pressure cooker on sauté mode for a quick warm up, then spoon the cheesy mix inside a small baking dish that fits your pressure cooker insert.
- Pour about a cup of broth (or water) into the bottom of the cooker to get that perfect broth depth. This keeps steam going and nothing burns.
- Set the dish on the trivet inside the cooker, seal the lid with the sealing ring in place, and lock the valve up.
- Pressure cook for 5 minutes and then do a quick release so everything stays tender and melty, not rubbery or dry.
- Take the dish out, sprinkle panko butter mix on top, then bake in oven for 20-25 minutes until golden and bubbly. Add remaining bacon and green onions once out.
Notes
Serve hot with tortilla chips or sliced baguette. For less spice, skip the cayenne. Refrigerate leftovers up to 4 days and reheat with splash of milk or cream.