If you are a fan of creamy, cheesy dips that bring people together, then the Instant Pot Spinach Artichoke Dip Recipe is your new best friend in the kitchen. This dish is an incredible blend of tender spinach, tangy artichokes, and melt-in-your-mouth cheeses—all cooked to perfection in the Instant Pot for a fuss-free, quick, and satisfyingly gooey appetizer. Whether you’re hosting a casual get-together or simply craving a delicious snack, this recipe delivers that classic, comforting flavor in a fraction of the time, making it an absolute winner to share with friends and family.
Ingredients You’ll Need
Gathering the ingredients for this Instant Pot Spinach Artichoke Dip Recipe is straightforward, with each element playing a vital role in creating the perfect balance of flavors, richness, and texture. Every ingredient contributes to the creamy goodness and mouthwatering appeal of this standout dip.
- ½ cup low sodium chicken or vegetable broth: Adds moisture and depth without overpowering the other flavors.
- 3 cloves minced garlic: Brings a warm, aromatic punch that enhances the overall profile.
- 1 14-ounce can artichoke hearts (drained and chopped): The star ingredient providing tang and a tender bite.
- 1 10-ounce package frozen spinach (thawed and drained): Offers vibrant color and earthiness essential for the dip.
- 8-ounce block of cream cheese (cut into cubes): Creates the ultimate creamy, luscious base that ties everything together.
- ½ cup mayonnaise: Adds richness and silkiness to smooth out the dip.
- ½ cup sour cream: Contributes a mild tang and smooth texture.
- ½ teaspoon salt: Balances and enhances the natural flavors.
- ½ teaspoon onion powder: Adds subtle savory undertones without being overpowering.
- ¼ teaspoon pepper: Provides a gentle kick to keep things interesting.
- ¼ teaspoon red pepper flakes: Brings a touch of heat for a lively finish.
- 1 ½ cups grated parmesan cheese: Adds a sharp, nutty flavor and a slightly granular texture.
- 1 ½ cups shredded monterey jack cheese: Melts beautifully, offering creaminess and mild flavor.
How to Make Instant Pot Spinach Artichoke Dip Recipe
Step 1: Combine Your Ingredients
Start by adding the chicken or vegetable broth, minced garlic, chopped artichoke hearts, thawed and drained spinach, cubed cream cheese, mayonnaise, sour cream, and the seasoning—salt, onion powder, black pepper, and red pepper flakes—straight into the Instant Pot. This mixture is the foundation, layering creamy textures with savory notes that will marry together beautifully during cooking.
Step 2: Seal the Instant Pot
Secure the lid on the Instant Pot and make sure the valve is set to the “sealed” position. This ensures the pot will build the right amount of pressure to cook the ingredients evenly and maintain all the moisture and flavor inside.
Step 3: Pressure Cook for 3 Minutes
Set your Instant Pot to “pressure cook” mode with the timer for 3 minutes. This short yet effective cook time softens the artichokes and spinach perfectly while melting the cream cheese into a gooey, heavenly blend.
Step 4: Release Pressure Carefully
When the cooking cycle finishes, allow the pressure to naturally release for exactly 1 minute. Then flip the valve for a quick release, carefully letting out any remaining pressure before opening the lid. This step keeps the dip smooth and prevents any splattering mess.
Step 5: Stir in the Cheeses
With the lid off, stir the dip until everything is well combined and creamy. Then, fold in the parmesan and monterey jack cheeses. These melt quickly from the residual heat, infusing the dip with rich, cheesy goodness and creating that perfectly gooey texture you’re craving.
Step 6: Ready to Serve
Your Instant Pot Spinach Artichoke Dip Recipe is now hot, creamy, and ready to be enjoyed! Serve it immediately for the best melty experience with your favorite dippers.
How to Serve Instant Pot Spinach Artichoke Dip Recipe
Garnishes
Adding a little extra on top transforms this dip from delicious to downright irresistible. Sprinkle fresh chopped parsley or chives over the warm dip for a pop of color and a hint of brightness that cuts through the richness. A dash of extra parmesan can also add a beautiful finishing touch.
Side Dishes
This dip shines alongside a variety of dippers. Think crunchy tortilla chips, crispy pita chips, crusty bread slices, or even fresh vegetable sticks like bell peppers, cucumbers, and carrots for a healthier crunch. It’s a versatile crowd-pleaser that pairs well with almost anything you love to snack on.
Creative Ways to Present
For an inviting spread, serve the dip in a shallow, wide bowl to encourage sharing, surrounded by the dippers arranged artfully on a wooden board or slate platter. You can also bake the dip briefly in a shallow dish to get a golden bubbly top if you prefer a baked finish after making the base in the Instant Pot.
Make Ahead and Storage
Storing Leftovers
Store any leftover Instant Pot Spinach Artichoke Dip Recipe in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, making it just as delicious the next day.
Freezing
You can freeze the dip for up to 2 months—just transfer it to a freezer-safe container and thaw in the refrigerator overnight before reheating. Keep in mind that freezing may slightly affect the texture of the creamy base, but it’s still fantastic for convenience.
Reheating
Reheat the dip gently in the microwave or on the stovetop over low heat, stirring frequently to ensure it warms evenly and doesn’t scorch. Add a splash of broth or milk if it feels too thick while reheating to bring back its luscious creamy texture.
FAQs
Can I use fresh spinach instead of frozen?
Yes! If using fresh spinach, roughly chop about 10 to 12 ounces and sauté it first to reduce the water content before adding it to the Instant Pot. This helps maintain the creamy consistency of the dip.
Is this dip suitable for vegetarians?
Absolutely. Use vegetable broth instead of chicken broth to keep this recipe vegetarian-friendly without sacrificing any flavor.
Can I make this dip vegan?
With a few substitutions—like using vegan cream cheese, vegan mayo, and dairy-free cheeses—you can absolutely adapt this Instant Pot Spinach Artichoke Dip Recipe into a vegan-friendly dish, although textures and flavors will vary slightly.
How spicy is this dip?
The red pepper flakes add just a mild kick that balances well with the creaminess; however, you can reduce or increase the amount based on your heat preference.
What’s the best cheese mix for this dip?
The combination of parmesan and monterey jack cheeses provides a perfect balance of sharpness and meltiness. You could experiment by adding mozzarella for extra stretchiness or a sharper cheddar for more punch, but the original combo is hard to beat!
Final Thoughts
This Instant Pot Spinach Artichoke Dip Recipe is a total game-changer when it comes to whipping up a crowd-pleasing appetizer with minimal effort and maximum flavor. It brings that classic comforting taste everyone loves, with the convenience of your Instant Pot doing most of the work. Trust me, once you try this creamy, cheesy, garlicky dip, it’ll become a staple for every gathering and snack craving. Go ahead and make it soon—you won’t regret it!
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Instant Pot Spinach Artichoke Dip Recipe
- Prep Time: 5 minutes
- Cook Time: 3 minutes
- Total Time: 10 minutes
- Yield: 12 servings
- Category: Appetizer
- Method: Instant Pot
- Cuisine: American
- Diet: Low Salt
Description
This Instant Pot Spinach Artichoke Dip is a creamy, savory appetizer perfect for parties and gatherings. Combining tender artichoke hearts, nutritious spinach, and a blend of cheeses, it comes together quickly using the Instant Pot to create a warm, flavorful dip that pairs perfectly with chips, bread, or fresh vegetables.
Ingredients
Dip Ingredients
- ½ cup low sodium chicken or vegetable broth
- 3 cloves minced garlic
- 1 (14-ounce) can artichoke hearts, drained and chopped
- 1 (10-ounce) package frozen spinach, thawed and drained
- 8-ounce block of cream cheese, cut into cubes
- ½ cup mayonnaise
- ½ cup sour cream
- ½ teaspoon salt
- ½ teaspoon onion powder
- ¼ teaspoon pepper
- ¼ teaspoon red pepper flakes
- 1 ½ cups grated parmesan cheese
- 1 ½ cups shredded monterey jack cheese
Instructions
- Combine Ingredients: Add the broth, minced garlic, chopped artichoke hearts, thawed and drained spinach, cubed cream cheese, mayonnaise, sour cream, salt, onion powder, pepper, and red pepper flakes into the Instant Pot insert.
- Seal Instant Pot: Close the Instant Pot lid securely and set the steam release valve to the “sealed” position to prepare for pressure cooking.
- Pressure Cook: Set the Instant Pot to “pressure cook” mode and cook the mixture for 3 minutes to melt and blend the flavors together.
- Release Pressure: Once cooking is complete, allow the pressure to naturally release for 1 minute. Then carefully switch the valve to quick release to release the remaining pressure fully.
- Add Cheeses and Stir: When the pin drops indicating it’s safe, open the lid and stir the dip thoroughly. Then add the parmesan and monterey jack cheeses, stirring to incorporate them evenly until melted and smooth.
- Serve Warm: Transfer the dip to a serving dish and serve warm alongside tortilla chips, pita chips, bread slices, or fresh veggies for dipping.
Notes
- Ensure the frozen spinach is fully thawed and squeezed dry to avoid watery dip.
- You can substitute cream cheese with Neufchatel for a lower-fat option.
- Adjust red pepper flakes according to your preferred spice level.
- For a vegetarian version, use vegetable broth instead of chicken broth.
- Leftover dip can be stored in the refrigerator for up to 3 days and reheated gently.
