Once you make this, you'll never buy the dip in the little plastic tubs again. Guaranteed! For best results, refrigerate overnight. Serve with potato chips or chopped veggies.

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Recipe Summary

prep:
5 mins
cook:
20 mins
additional:
1 hr 15 mins
total:
1 hr 40 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Turn on a multi-functional pressure cooker (such as Instant Pot®), and select Saute function. Add butter, onion, and salt. Cook until onions are soft and caramelized, about 8 minutes. Close and lock the lid. Select Manual; set timer for 5 minutes. Allow 5 minutes for pressure to build.

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  • Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.

  • Select Saute function again and cook for 5 minutes or until liquid has evaporated. Turn pressure cooker off and allow to cool for 5 minutes.

  • Combine cream cheese, sour cream, Worcestershire sauce, parsley, and garlic powder in a large bowl. Remove onions from pressure cooker using a slotted spoon and add to bowl with cream cheese mixture. Stir. Cover dip with plastic wrap and refrigerate for a minimum of 1 hour.

Nutrition Facts

182 calories; protein 3.3g; carbohydrates 4g; fat 17.4g; cholesterol 47.7mg; sodium 421.8mg. Full Nutrition
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Reviews

2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
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