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
Scale
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.
