Instant Pot® Spinach and Artichoke Dip recipe

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Ingredients

1 (10 ounce) package frozen chopped spinach
1 (14 ounce) can artichoke hearts, drained and quartered
8 ounces cream cheese
1 cup sour cream
½ cup chopped white onion
½ cup chicken broth
3 cloves garlic, minced
½ teaspoon salt
crushed red chile flakes
2 cups grated Parmesan cheese
3 cups shredded Monterey Jack cheese

Nutrition Info

439.1 calories
carbohydrate: 9.4 g
cholesterol: 99.5 mg
fat: 34.8 g
fiber: 2.4 g
protein: 23.8 g
saturatedFat: 21.5 g
servingSize: -
sodium: 1059.3 mg
sugar: 1.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine frozen spinach, artichoke hearts, cream cheese, sour cream, onion, chicken broth, garlic, salt, and chile flakes in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select manual pressure according to manufacturer's instructions, set timer for 4 minutes. Allow 10 to 15 minutes for pressure to build.

  2. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Add Parmesan cheese and Monterey Jack cheese. Whisk until smooth. Serve immediately.

Recipe Yield

8 servings

Recipe Note

A classic appetizer made in just minutes in the Instant Pot®. This has all of the creamy and cheesy goodness you'd expect in a spinach dip without the hassle.

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