Craving a dip that’s both incredibly easy and bursting with flavor? Look no further! This Instant Pot Creamy Tomato Dip is your new go-to for effortless entertaining. In just 20 minutes, you can create a rich, velvety dip packed with the zesty punch of cherry tomatoes and a hint of smoky spice. It’s the perfect companion for chips, fresh veggies, or crusty bread. Let’s get dipping!
Ingredients
• 1 cup / 240g sour cream
• 1 cup / 226g cream cheese, softened
• 1 cup / 150g cherry tomatoes, sliced
• 2 tbsp / 30ml olive oil
• ½ tsp / 1g dried oregano
• 1 tsp / 2g smoked paprika
• ½ tsp / 1g chili flakes
• ¼ tsp / 0.5g freshly ground black pepper
Instructions
1. Directions
2. In a large mixing bowl, combine the sour cream, softened cream cheese, sliced cherry tomatoes, olive oil, dried oregano, smoked paprika, chili flakes, and black pepper. Stir until the mixture is smooth and fully incorporated.
3. Pour the mixture into the stainless steel insert of your Instant Pot. Secure the lid, ensuring the steam release handle is set to the ‘Sealing’ position. Select the ‘Manual’ or ‘Pressure Cook’ button and set the timer for 10 minutes on high pressure.
4. When the cooking cycle is complete, press the ‘Cancel’ button and allow the pressure to release naturally. Once the float valve has dropped, carefully open the lid and give the dip a good stir.
5. Allow the dip to cool to room temperature before transferring it to an airtight container. Chill in the fridge for at least one hour to allow the flavors to meld and the dip to thicken before serving.
Nutritional Information
• Per Serving:Calories: 315Total Fats: 31.5gNet Carbs: 4.2gProtein: 5.3gFiber: 0.4g
Pro Tips
• For an ultra-smooth texture, use an immersion blender to blitz the dip for a few seconds after pressure cooking and before chilling.
• Stir in 2 tablespoons of freshly chopped chives or parsley just before serving for a burst of fresh, herby flavor.
• This dip is fantastic with tortilla chips, pita bread, celery sticks, or as a creamy spread on sandwiches and wraps.
• For a tangier flavor, substitute half of the sour cream with full-fat Greek yogurt.
FAQ
Q: Can I make this tomato dip without an Instant Pot
A: Yes, you can adapt this recipe for the stovetop. Combine all ingredients in a saucepan and heat gently over low heat, stirring constantly until the cream cheese is fully melted and the mixture is smooth. Do not allow it to boil.
Q: How long does this Instant Pot tomato dip last in the fridge
A: When stored in an airtight container, this creamy tomato dip will stay fresh in the refrigerator for up to 4-5 days. The flavors will meld and deepen over time.
Q: What can I serve with this creamy tomato dip
A: This versatile dip is fantastic with tortilla chips, pita bread, fresh vegetables like celery and carrot sticks, or crusty bread. It also makes a delicious spread for sandwiches and wraps.
Q: Can I make this dip spicier
A: Absolutely. To increase the heat, you can add more chili flakes to your liking. For an extra kick, consider adding a finely diced jalapeño (with or without seeds) to the mixture before pressure cooking.
