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.
Nutrition Facts
Ingredients
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.
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Continue Reading at Amindfullmom →Chef's 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.
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Reviews from the Original Source
Absolutely Delicious!!! We ate it with pita & tortilla chips for supper! We didn't want anything else. It is THAT SUPERB!!!
Great recipe. Very easy and flavorful.
Ok I'm definitely making this for the big game on Sunday! I know this is going to go quick!
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