This creamy spinach artichoke dip is the best warm appetizer that you can make in the Instant Pot! It’s so simple as all you have to do is dump the ingredients in the Instant Pot to melt them. Ready in 15 minutes, you will keep making this appetizer over and over again.
Spinach artichoke dip is one of my favorite dips! It’s so creamy, indulgent, and I love the flavor and texture of tender artichokes with spinach and garlic. I usually have it at Applebee’s, it’s a dip that I often crave and find so comforting and delish!
And as I found myself craving this dip quite often, I thought why not try and recreate it at home. It’s such a simple dip, and I think that I nailed the flavor! So here’s my Applebee’s copycat recipe that I made in my Instant Pot as it makes it even easier to make this dip, and I’m sure you’re going to love it!
For more Instant Pot recipes, make sure to check out my Instant Pot recipe collection.
The Ingredients
To make the spinach artichoke dip, here’s what you’ll need:
- Spinach – I use frozen chopped spinach as I always have it in my freezer, and since it’s chopped, it’s perfect for this dip.
- Artichoke – I use canned quartered artichoke hearts that I rinse, drain, and chop up.
- Cream cheese and sour cream.
- Stock – This is important for the Instant Pot to come to pressure. I use vegetable stock that I make in my Instant Pot using kitchen scraps. You can also use chicken stock if that’s what you have available.
- Garlic, chili flakes, and salt.
- Cheese – I used a mix of cheddar cheese and parmesan cheese. You can also use mozzarella if you like or Monterey Jack.
How to Make Instant Pot Spinach Artichoke Dip
This is sooo easy! It’s a dump and start job, plus mixing in the cheese. Here’s how you do it:
- Dump all of the ingredients in the Instant Pot (except for the cheeses) in the following order: Vegetable stock, frozen spinach, chopped artichokes, cream cheese, sour cream, and seasonings. You want the cream cheese and sour cream to sit on top.
- Do not stir, and cover with the lid, pressure cook on high for 2 minutes.
- Quickly release the steam, remove the lid and stir in the cheeses (cheddar and mozzarella if using, and parmesan). Mix until the cheeses have melted and you get a creamy dip!
Serve the spinach artichoke dip in a ceramic bowl or dish. If you wish, you can sprinkle with more cheese on top and place under the broiler for a few minutes to melt the cheese.
Serve with corn tortilla chips, and a simple tomato salsa on the side. Or with crackers and vegetable sticks.
Top Tips
- You don’t need to thaw frozen spinach before adding it to the pot.
- You can substitute the sour cream with Greek yogurt to cut down the calories and lighten up the dip.
- Make sure that you dump in the ingredients in the pot following the order in the recipe card, do not mix before pressure cooking.
- This recipe was tested in a 6-quart Instant Pot.
- If you want to make a smaller batch of this dip, I recommend that you use the pot in pot method to avoid getting a BURN message. To do this, use a heat-proof serving dish and place all of the ingredients in it. Insert the trivet in the stainless steel insert and add 1 cup of water. Place the dish with the ingredients on the trivet, and pressure cook. Use kitchen mitts to take the dish out of the pot once it’s done cooking.
- If you have leftovers, reheat them in the microwave and you can serve them with warm cooked pasta.
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Instant Pot Spinach Artichoke Dip
Ingredients
- 1 10-ounce package (280g) frozen chopped spinach
- 1 14-ounce can (400g) quartered artichoke hearts rinsed and drained
- 1 8-ounce package (225g) cream cheese cubed
- ¾ cup sour cream
- ½ cup vegetable stock
- 3 cloves garlic minced
- ½ teaspoon kosher salt
- ¼ teaspoon crushed red pepper flakes
- 2 cups mozzarella or cheddar cheese
- ½ cup parmesan cheese
Instructions
- Dump all of the ingredients in the Instant Pot (except for the cheeses) in the following order: Vegetable stock, frozen spinach, chopped artichokes, garlic, cream cheese, sour cream, and seasonings. You want the cream cheese and sour cream to sit on top.
- Do not stir. Cover with the lid, and pressure cook on high for 2 minutes.
- Quickly release the steam, remove the lid and stir in the cheeses (cheddar and mozzarella if using, and parmesan). Mix until the cheeses have melted and you get a creamy dip!
Notes
- You don’t need to thaw frozen spinach before adding it to the pot.
- You can substitute the sour cream with Greek yogurt to cut down the calories and lighten up the dip.
- Make sure that you dump in the ingredients in the pot following the order in the recipe card, do not mix before pressure cooking.
- This recipe was tested in a 6-quart Instant Pot.
- If you want to make a smaller batch of this dip, I recommend that you use the pot in pot method to avoid getting a BURN message. To do this, use a heat-proof serving dish and place all of the ingredients in it. Insert the trivet in the stainless steel insert and add 1 cup of water. Place the dish with the ingredients on the trivet, and pressure cook. Use kitchen mitts to take the dish out of the pot once it’s done cooking.
- If you have leftovers, reheat them in the microwave and you can serve them with warm cooked pasta.
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