Ingredients

Spinach Dip
• 4 ounces cream cheese
• ⅓ cup sour cream
• ¾ cup frozen chopped spinach, thawed and squeezed dry
• ¼ teaspoon garlic powder
• ¼ teaspoon black pepper
• ½ teaspoon Worcestershire sauce
• ¼ cup grated Parmesan cheese
• ¼ cup (1 ounce) shredded mozzarella cheese
Buffalo Chicken Dip
• 4 ounces cream cheese
• ½ cup shredded or diced cooked chicken
• ¼ cup Buffalo wing sauce
• ¼ cup prepared ranch dressing
• ½ cup (2 ounces) shredded Cheddar cheese
Queso Dip
• 8 ounces pasteurized process cheese product, cubed
• ½ cup chunky salsa
• 2 cups water
Tortilla chips


Instructions

1. For Spinach Dip, layer ingredients in 1-pint glass jar in order listed. Cover with lid and tighten lid. For Buffalo Chicken Dip, layer ingredients in 1-pint glass jar in order listed, pressing down to fit. Cover with lid and tighten lid. For Queso Dip, place process cheese in 1-pint glass jar; top with salsa. Cover with lid and tighten lid.
2. Place water and rack in the Cooking Pot. Arrange jars on rack. Secure lid. Press BEANS/CHILI, set pressure to HIGH and time to 7 minutes. Make sure Steam Release Dial is in the “Seal” (closed) position. Press START/STOP.
3. Once cooking is complete, quick release pressure. Carefully remove jars from the Cooking Pot (Jars will be hot). Unscrew lids; stir dips well before serving. Serve with chips.

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