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Instant Pot Mexican Seven-Layer Dip

The dip that keeps on giving...
7-layer dip
Lauri Patterson/iStock

Seven-layer dip is always a winner on any game day, and there is nothing better than serving it hot right out of the pot like this. Serve with tortilla chips.

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Ingredients

  • One 15-ounce can refried beans
  • One 15-ounce can black beans, drained and rinsed
  • 1/2 Cup water
  • 1 large yellow onion, finely minced
  • 1 green pepper, finely diced
  • 3 garlic cloves, minced
  • 1 jalapeño, minced
  • 1 Tablespoon cumin
  • 1 Teaspoon chili powder
  • 1 Teaspoon paprika
  • One 8-ounce package cream cheese
  • One 8-ounce tub sour cream
  • 2 Cups salsa, any brand
  • 2 Cups shredded reduced-fat pepper jack cheese

Directions

Spray the inside of the Instant Pot with nonstick cooking spray. Place a half cup of water with the beans.

Then put the onion, peppers, garlic, and jalapeños on the next layer. 

In a medium bowl mix the cream cheese, sour cream, and spices. Spread the mixture over the vegetables. 

Add the salsa to the next layer. 

Top the final layer with cheese. 

Turn Instant Pot to "Slow Cook" mode and cook for 3 hours or until cheese is melted.

Nutritional Facts
Servings8
Calories Per Serving407
Total Fat27g41%
Sugar6gN/A
Saturated15g77%
Cholesterol75mg25%
Protein18g36%
Carbs26g9%
Vitamin A251µg28%
Vitamin B120.4µg7.1%
Vitamin B60.3mg17.2%
Vitamin C22mg36%
Vitamin D0.5µg0.1%
Vitamin E2mg9%
Vitamin K9µg12%
Calcium376mg38%
Fiber8g31%
Folate (food)58µgN/A
Folate equivalent (total)58µg14%
Iron3mg18%
Magnesium69mg17%
Monounsaturated7gN/A
Niacin (B3)2mg8%
Phosphorus354mg51%
Polyunsaturated1gN/A
Potassium713mg20%
Riboflavin (B2)0.4mg21.2%
Sodium1056mg44%
Thiamin (B1)0.2mg12.3%
Zinc2mg14%