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Bacon Cheddar Fondue Cheese Dip in Pressure Cooker
Makes: 10 Servings
Prep Time: 15 minutes
Cook Time: 10 minutes
16oz (2 Blocks) of cream cheese, room temperature
1/4 Cup Sour Cream
1 Tbsp Dijon Mustard
1 Tsp Garlic Powder
3/4 Cup Dry White Wine (like chardonnay)
1 Lb Bacon, cooked and crumbled (reserve some to garnish with)
1/2 Cup Heavy Cream
2 Cups Cheddar, shredded
1 Poblano Pepper, seeded
2 Roma Tomatoes
1/2 Red Onion
Tortilla Chips for serving
You will need:
Add cream cheese, sour cream, dijon mustard, and garlic powder to the pressure cookers cooking pot. Mix until smooth. Stir in wine and crumbled bacon.
Lock lid onto pressure cooker and make sure the vent is closed. Select manual mode at high pressure and set time for 5 minutes.
Meanwhile, dice poblano pepper, onion, and tomatoes and set aside.
When the timer goes off, use the quick-release pressure method according to manufacturer's directions. Set pressure cooker to saute setting, and adjust for medium heat. Open the lid and whisk in heavy cream and shredded cheese. Keep stirring until the fondue is thick, around 4 minutes.
Transfer the fondue to a serving dish. Sprinkle over diced tomatoes, onions, peppers, and reserved bacon crumbles. Serve with warm tortilla chips!
About the Author:
Chef Austin Merath is Everything Kitchen's Culinary Wizard, Kitchen-Gadget Reviewer, and New-Product Tester. He studied under chefs in College of the Ozarks' Culinary Program. It's his job to make sure you choose the kitchen tools that are right for you by testing the best we have to offer. When not cooking, Austin is tinkering with computers or exploring the Ozarks with his wife Amy. Click here for his full bio.