Instant Pot Spinach Artichoke Dip
Make this creamy spinach artichoke dip in your Instant Pot in just 15 minutes! It's a quick and delicious warm appetizer everyone will love.
Equipment
- sharp knife
Ingredients
- 1 10 oz package (280 g) frozen chopped spinach
- 1 14 oz can (400 g) quartered artichoke hearts rinsed and drained
- 8 oz block (225 g) cream cheese cubed
- ¾ cup sour cream
- ½ cup (120 ml) vegetable stock
- 3 cloves garlic minced
- ½ teaspoon kosher salt
- ¼ teaspoon crushed red pepper flakes
- 2 cups shredded mozzarella or cheddar cheese
- ½ cup parmesan cheese
Instructions
- Add 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.
- Without stirring, secure the lid and set the Instant Pot to pressure cook on high for 2 minutes.
- Once done, quickly release the steam and remove the lid.
- Stir in the cheeses (cheddar, mozzarella, and parmesan) until they've melted and the dip is creamy.
Notes
- There's no need to thaw the spinach before adding it to the pot.
- For a lighter version, replace the sour cream with Greek yogurt.
- Always add ingredients in the order listed to ensure proper cooking.
- This recipe is perfect for a 6-quart Instant Pot.
- To make a smaller batch and avoid the 'Burn' warning, use the pot-in-pot method: place ingredients in a heat-proof dish, set it on the trivet inside the pot with 1 cup of water, and pressure cook. Remember to use oven mitts when removing the dish.
- Leftovers can be microwaved and paired with warm pasta for a tasty meal.
Nutrition
Calories: 344kcal | Carbohydrates: 7g | Protein: 13g | Fat: 30g | Saturated Fat: 15g | Cholesterol: 76mg | Sodium: 803mg | Potassium: 230mg | Fiber: 2g | Sugar: 3g | Vitamin A: 5530IU | Vitamin C: 13mg | Calcium: 387mg | Iron: 1mg