Mexican Chili Dip

(Total Time: 20 MIN| Serves: 5)


1 cup sour cream

1 cup cream cheese

1 cup cherry tomatoes, sliced

2 tbsp. olive oil


½ tsp dried oregano

1 tsp smoked paprika

½ tsp chili flakes

¼ tsp freshly ground black pepper


In a large mixing bowl, combine all ingredients and stir until fully incorporated. Set aside.
Plug in your instant pot and pour the previously prepared mixture into the stainless steel insert. Seal the lid and press the ‘Manual’ button. Set the steam release handle and set the timer for 10 minutes.
When done, press the ‘Cancel’ button and release the steam naturally. Open the lid and remove the dip.
Cool to a room temperature and transfer to the fridge. Chill for one hour before serving.
Per Serving (Calories 315 | Total Fats 31.5g | Net Carbs: 4.2g | Protein 5.3g |Fiber: 0.4g)