Mexican Restaurant White Cheese Dip with Your Pressure Cooker
This creamy and spicy white queso cheese dip is made effortlessly in your pressure cooker with melty white American cheese, green chiles, and pickled jalapenos. Perfect for dipping tortilla chips or fresh veggies!
Equipment
- 1 Pressure cooker or Crock Pot
Ingredients
Main Ingredients
- 1 lb White American cheese cut into cubes
- ⅔ cup Milk
- ½ cup Water optional for a thinner dip
- 4 oz Diced green chiles from a can
- 2 Pickled jalapenos chopped
- 1 oz Pickled jalapeno juice from jar or can
- Pinch Cumin optional
Instructions
Instructions
- Place your white American cheese cubes and milk into the pressure cooker bowl. Set on low-heat mode or use sauté function. Stir gently and constantly.
- Watch chunks melt into a gooey, smooth sauce. Stir frequently, about 5 minutes.
- Add diced green chiles, chopped jalapenos, and jalapeno juice. Sprinkle cumin if using. Mix until blended.
- Seal cooker lid, ensure sealing ring is set. Lock and set pressure for 2 minutes.
- When done, turn off heat and allow natural release. Wait for pressure to drop completely.
- Open lid, stir in water gradually if dip is too thick. Stir until you reach smooth dipping consistency. Serve warm.
Notes
Serve with tortilla chips or fresh-cut veggies. Adjust heat by adding extra pickled or fresh jalapenos. Store leftovers in airtight container up to 4 days. Reheat gently with a splash of milk or water to maintain texture.