Looking for a show-stopping appetizer that’s secretly simple? This Instant Pot Creamy Bell Pepper Dip is your answer! It transforms simple ingredients into a rich, smoky, and velvety dip with minimal effort. The pressure cooker melds the sweet flavors of the peppers and tomatoes with tangy cream cheese and a hint of balsamic for a truly addictive spread. Perfect for parties, game days, or just a Tuesday night treat, this dip is ready in under 30 minutes and is a guaranteed crowd-pleaser. Serve it warm or chilled for a versatile, low-carb delight!
Ingredients
• 3 large bell peppers (red, yellow, or orange work best), halved and seeded
• 1 cup / 150g cherry tomatoes, diced
• 1 small onion, chopped
• 2 cups / 16 oz / 450g cream cheese, softened
• 3 tbsp / 45ml olive oil
• 1 tbsp / 15ml balsamic vinegar
• Spices
• 1 tbsp / 7g smoked paprika
• 1 tsp / 3g garlic powder
• 1 tsp / 6g salt, or to taste
Instructions
1. Directions
2. Set your Instant Pot to the ‘Sauté’ mode. Once hot, add the olive oil and chopped onion. Cook for 3-5 minutes, stirring occasionally, until the onion is soft and translucent.
3. Turn off the ‘Sauté’ mode. Add the halved bell peppers, diced cherry tomatoes, cream cheese, balsamic vinegar, smoked paprika, garlic powder, and salt to the pot. Stir everything together to combine.
4. Secure the lid, ensuring the steam release handle is set to the ‘Sealing’ position. Press the ‘Manual’ or ‘Pressure Cook’ button and set the timer for 10 minutes.
5. Once the cooking cycle is complete, allow the pressure to release naturally for 10 minutes before performing a quick release for any remaining pressure. Carefully open the lid.
6. Stir the mixture well. For a smoother dip, use an immersion blender to blend directly in the pot until it reaches your desired consistency.
7. Transfer the dip to a glass jar or serving bowl. Chill in the refrigerator for at least an hour before serving to allow the flavors to meld.
Nutritional Information
• Per Serving
• Calories: 216
• Total Fat: 20.5g
• Net Carbs: 4.4g
• Protein: 4.1g
• Fiber: 0.9g
Pro Tips
• For a super smooth and whipped texture, transfer the hot mixture to a high-speed blender and blend until creamy. Be sure to vent the blender lid to allow steam to escape.
• Serve this versatile dip with low-carb options like celery sticks, cucumber slices, pork rinds, or keto-friendly crackers. It’s also delicious as a spread on grilled chicken.
• Add a kick of heat by including 1/4 to 1/2 teaspoon of red pepper flakes or a pinch of cayenne pepper along with the other spices.
• This dip can be made ahead of time and stored in an airtight container in the refrigerator for up to 5 days.
FAQ
Q: What can I serve with this bell pepper dip
A: This versatile dip is excellent with low-carb options like celery sticks, cucumber slices, and keto-friendly crackers. It also pairs wonderfully with pita bread, tortilla chips, or as a creamy spread on grilled chicken.
Q: Can I make this Instant Pot dip spicy
A: Yes, absolutely. To add a kick of heat, simply include 1/4 to 1/2 teaspoon of red pepper flakes or a pinch of cayenne pepper along with the other spices before pressure cooking.
Q: How long does this bell pepper dip last in the fridge
A: This dip can be made ahead of time. When stored in an airtight container in the refrigerator, it will stay fresh and delicious for up to 5 days, making it a perfect make-ahead party dip.
Q: Do I need an immersion blender for this recipe
A: An immersion blender is recommended for the smoothest, creamiest texture. However, if you don’t have one, you can stir the cooked mixture vigorously for a more rustic dip or carefully transfer it to a standard blender for a whipped consistency.
