1 tbsp unsalted butter

1 garlic clove, minced

2¹⁄₂ tbsp canned diced green chiles

¹⁄₈ tsp fine grind sea salt

¹⁄₄ tsp chili powder

1¹⁄₂ cups Mexican-blend shredded cheese

6 tbsp sour cream

2 tbsp heavy cream

3 mini bell peppers, halved and seeded (to serve)

4 stalks celery, cut into thirds (to serve)

1 In a 6 x 3-inch (15.25cm x 7.5cm) round baking dish, combine the butter, garlic, chiles, sea salt, chili powder, cheese, sour cream, and heavy cream. Mix well to combine. Tightly cover the dish with a small sheet of aluminum foil.

2 Add 1 cup water to the inner pot. Place the covered dish on the steam rack, grasp the rack handles and carefully lower the rack and dish into the pot.

3 Cover, lock the lid, and flip the steam release handle to the sealing position. Select Pressure Cook (High) and set the cook time for 19 minutes. When the cook time is complete, quick release the pressure.

4 Open the lid, remove and discard the foil, and immediately whisk the dip thoroughly until a smooth, creamy consistency is achieved.

5 Carefully transfer the dish to a serving platter. Place the vegetables on the platter. Serve promptly.

tip Depending on your taste preferences, you can use mild or hot green chiles in this recipe.

This dip also is delicious as a spiced cheese sauce served over steamed vegetables.