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, flavored with spices and mild green chilies. It makes a rich, warm appetizer or snack that pairs perfectly with protein and low-carb dippers.
Serve this dip with mini grilled chicken kabobs, raw low-carb vegetables such as celery or mini bell peppers, salami slices, baked pepperoni chips, low-carb chips, or keto crackers for a crowd-pleasing appetizer.
We love it with bite-sized grilled chicken pieces on toothpicks—an easy, protein-forward dipper—or with crisp pepperoni chips (simply bake pepperoni slices at 400°F until crisp).
This velvety, slightly spicy queso is also excellent with celery sticks and other crunchy low-carb vegetables. The recipe is simple and can be made in either an Instant Pot or a small slow cooker, so it’s convenient for parties and weeknight snacks alike.
Keto Instant Pot or Slow Cooker Chili Queso Dip-
Ingredients:
- 1 tablespoon butter
- 1 garlic clove, minced
- 2 ½ tablespoons canned diced green chilies
- ⅛ teaspoon salt
- ¼ teaspoon chili powder
- 1 ½ cups shredded Mexican blend cheese
- 6 tablespoons sour cream
- 2 tablespoons heavy cream
Instant Pot Directions:
- You will need a 6 x 3-inch ovenproof round dish (Pyrex or ceramic) that fits inside your Instant Pot inner pot.
- Pour 1 cup of water into the Instant Pot inner pot.
- Place all ingredients into the ovenproof dish and cover tightly with foil to prevent water from getting into the dip.
- Set the dish on the steamer rack and carefully lower it into the Instant Pot.
- Close and lock the lid. Set the pressure release to Sealing, select Pressure Cook (Manual) on High, and set the timer for 19 minutes.
- When the cook time finishes, use Quick Release to release the pressure.
- Wear oven mitts to lift the rack and remove the dish. Discard the foil and whisk the dip immediately until smooth and creamy.
- Serve warm with mini grilled chicken kabobs, celery sticks, mini bell peppers, crisp pepperoni chips, salami, low-carb chips or crackers.
Slow Cooker Directions:
- Add all ingredients to a slow cooker and stir to combine.
- Cover and cook on Low for 2½ to 3 hours. Uncover and whisk well until smooth—an immersion blender can help remove any lumps.
- Switch the slow cooker to Warm to keep the dip at serving temperature.
- Serve with celery, mini pepper sticks, crisped pepperoni slices, salami, low-carb chips, crackers, or mini chicken kabobs.
Nutritional Data:
Yield: 6 servings • Serving Size: 2 tbsp • Calories: 150 • Carbs: 2 g • Net Carbs: 2 g • Fiber: 0 g • Fat: 12 g • Saturated Fat: 8 g • Protein: 5 g • Sugar: 1 g
*Nutritional information is an estimate based on the ingredients used.
Keto Instant Pot or Slow Cooker Chili Queso Dip
Stacey
Ingredients
- 1 tablespoon butter
- 1 garlic clove, minced
- 2 ½ tablespoons canned diced green chilies
- ⅛ teaspoon salt
- ¼ teaspoon chili powder
- 1 ½ cups shredded Mexican blend cheese
- 6 tablespoons sour cream
- 2 tablespoons heavy cream
Instructions
Instant Pot Directions:
- Use a 6 x 3-inch ovenproof dish that fits inside your Instant Pot.
- Add 1 cup water to the inner pot.
- Place ingredients in the dish and cover with foil to keep water out.
- Set the dish on the steamer rack and lower it into the pot.
- Pressure cook on High for 19 minutes, then quick release.
- Remove the dish carefully, discard foil, and whisk until smooth. Serve warm.
Slow Cooker Directions:
- Combine all ingredients in the slow cooker and stir.
- Cook on Low for 2½–3 hours. Uncover and whisk until smooth (or blend briefly with an immersion blender).
- Keep on Warm and serve with your preferred low-carb dippers.
Notes
*All nutritional data are estimates based on the products used. Net carbs per serving: 2 g.
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