Instant Pot Mexican Seven-Layer Dip

The dip that keeps on giving...
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.

4 Dips That Make Soft Pretzels Even More Delicious

Ready in
4 h 30 m
8
Servings
407
Calories Per Serving
Deliver Ingredients

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

Total Fat
27g
41%
Sugar
6g
N/A
Saturated Fat
15g
77%
Cholesterol
75mg
25%
Protein
18g
36%
Carbs
26g
9%
Vitamin A
251µg
28%
Vitamin B12
0.4µg
7.1%
Vitamin B6
0.3mg
17.2%
Vitamin C
22mg
36%
Vitamin D
0.5µg
0.1%
Vitamin E
2mg
9%
Vitamin K
9µg
12%
Calcium
376mg
38%
Fiber
8g
31%
Folate (food)
58µg
N/A
Folate equivalent (total)
58µg
14%
Iron
3mg
18%
Magnesium
69mg
17%
Monounsaturated
7g
N/A
Niacin (B3)
2mg
8%
Phosphorus
354mg
51%
Polyunsaturated
1g
N/A
Potassium
713mg
20%
Riboflavin (B2)
0.4mg
21.2%
Sodium
1056mg
44%
Thiamin (B1)
0.2mg
12.3%
Zinc
2mg
14%

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