- 1 1/2 cup broth (chicken, beef or vegetable)
- 14-16 oz jar of salsa of your choice (about 2 cups)
- 1 tbsp taco seasoning (I used the Redmond brand)
- 4 oz cream cheese
- 1/2 cup half & half
- 1 cup shredded cheddar or Mexican blend cheese
- 1-2 tsp perfected guar gum (or keto thickener of your choice)
Add the broth, salsa and taco seasoning to the inner pot.
Select Pressure Cook (high) and set the cook time to 4 minutes.
When the cook time is complete allow the pressure to release naturally for 5 minutes before quick releasing the rest of the pressure.
Press Cancel to turn off the Keep Warm mode and select Saute mode.
Add in the cream cheese, shredded cheese and half and half and stir until the cheese begins to melt.
Continue to stir until all the cheese is melted and smooth (for a chunkier queso dip) OR use an immersion blender to blend the dip until smooth.
While whisking vigorously slowly add in 1 tsp of perfected guar gum and bring up to a simmer.
If the thickness is not yet up to your liking add 1/2 tsp more perfected guar gum and bring up to a simmer again, repeat if necessary.
Remove the inner pot from the heat, serve with your favorite keto chip replacement (Carnivore Crisps!) and enjoy!
One thing I love about this dip is that it’s great being reheated as a leftover! Lots of keto cheese dips turn into a brick upon refrigeration but that is not the case with this one!
Stove-top instructions: Combine the broth, salsa and taco seasoning in a saucepan. Bring up to a boil, reduce heat to medium and allow to simmer, covered, for 15 minutes. Follow the rest of the instructions above.
Adjust the spiciness of this dip by choosing hot, medium or mild salsa.
If you prefer to use individual ingredients you can use 1/2 cup fresh or canned diced tomatoes, 1/2 cup chopped onion and a 4oz can of fire roasted, diced green chilies instead of the jarred salsa.
You can also use 2 tsp chili powder, 1 tsp salt, 1/2 tsp black pepper and 1/4 tsp garlic powder instead of the prepared taco seasoning.