Instant Pot Spinach Artichoke Dip
Creamy, cheesy, and ready in minutes, this Instant Pot Spinach Artichoke Dip is a copycat version of a favorite restaurant appetizer.
Servings: 16
Ingredients
- ½ cup vegetable broth for 3 or 6-quart model
- ¾ cup vegetable broth *for 8-quart model
- 1 tablespoon minced garlic
- ⅛ teaspoon kosher salt
- ¼ teaspoon crushed red pepper flakes optional
- ½ teaspoon onion powder
- 16 ounces canned artichoke hearts drained
- 10 ounces frozen chopped spinach
- 8 ounces full-fat cream cheese
- ½ cup full-fat sour cream
- ½ cup mayonnaise
- 8 ounces mozzarella cheese shredded
- ½ cup grated parmesan cheese
Instructions
- Add ½ cup vegetable broth for 3 or 6-quart model OR ¾ cup vegetable broth *for 8-quart model Add in the 1 tablespoon minced garlic, ⅛ teaspoon kosher salt, ¼ teaspoon crushed red pepper flakes, and ½ teaspoon onion powder.
- Place 16 ounces canned artichoke hearts (drained) into the broth and top with the block of 10 ounces frozen chopped spinach (still frozen).
- Layer 8 ounces full-fat cream cheese, ½ cup full-fat sour cream, and ½ cup mayonnaise on top of the block of spinach.
- Close the inner pot and be sure the lid is sealed and the vent knob is pointed to the sealed position. Set the cooking time to 4 minutes on high pressure using the manual or pressure cooker function.
- Once the cooking time has been elapsed, allow the pressure to release naturally for at least 10 minutes.
- Open the lid and add 8 ounces mozzarella cheese (shredded) and ½ cup grated parmesan cheese cheese. Stir to incorporate everything.
- Transfer to a serving dish if desired, or leave on keep warm for up to 2 hours inside the instant pot. Keep in mind that the dip will thicken up as it sits.
- Serve with tortilla chips, pumpernickel bread, vegetables, and/or crackers.
Video
Notes
Broth: Use chicken or vegetable broth. ½ cup for a 3 or 6-quart instant pot and ¾ cup for an 8-quart instant pot.
Cream Cheese & Sour Cream: Be sure to use full-fat products to prevent curdling when pressure cooked.
Mayonnaise: Use regular mayo, not miracle whip.
Spinach: For this recipe to work, the spinach must be frozen. A frozen block of spinach is best, but you can use 3 ¼ cups of loose frozen chopped spinach (just shy of a 12 oz bag of frozen spinach.)
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
Nutrition
Calories: 170kcal | Carbohydrates: 2g | Protein: 6g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 36mg | Sodium: 297mg | Potassium: 147mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2046IU | Vitamin C: 5mg | Calcium: 150mg | Iron: 1mg
