Not Really Chili’s Queso Dip - Instant Pot Recipes
"It’s hard to make a copycat version of this restaurant favorite on a stovetop, given the way the cheese can burn, even with constant stirring. The only way to make a smooth, creamy dip every time is with the PIP (pot-in-pot) method in an Instant Pot. Even so, we still wanted to up the game (as you well know by now). Most copycat recipes use 100 percent Velveeta; we supplement it with sharp American cheddar for better flavor. The smoked paprika offers a bit of “hearth” or “grill” flavor. And we save the li..."
INGREDIENTS
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1 1/2 cups water
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1 can chili without beans (15 oz) (such as Wolf Brand Chili No Beans or Skyline Original Chili, 2 cups)
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8 oz Velveeta cheese (shredded)
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8 oz American sharp cheddar cheese (shredded (2 cups))
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1 cup whole or low-fat milk (do not use fat-free)
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1 tbsp mild smoked paprika
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2 tsp ground cumin
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1 tsp dried oregano
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1/2 tsp thin red hot sauce (such as Texas Pete (can use less))
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1 tbsp lime juice
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