Instant Pot Spinach Artichoke Dip is a magical combination of earthy and wholesome flavors, brought together with a creamy mix of cream cheese, mayonnaise, and sour cream!
Sprinkle the cooked dip with shredded cheese and serve with your favorite dipping snacks such as tortilla chips, raw veggies, crackers, or pretzels. It’s a veggie-loaded dip that’s perfect for parties over the holidays, backyard BBQs, or to accompany a homemade cocktail on a lazy weekend!
TIPS FOR MAKING INSTANT POT SPINACH ARTICHOKE DIP
- You can use fresh spinach if you’d prefer.
- Don’t skip the step of draining the thawed frozen spinach otherwise you’ll end up with excess liquid in the dip and it’ll be a bit runny or watery.
- Chop the canned artichoke hearts into smaller pieces if you like. It really depends on how chunky you prefer your dip to be.
- If you’d prefer a lighter dip, consider using a medium to low-fat cream cheese, mayonnaise, and sour cream.
- You can use another mild-flavored cheese for this dip if you don’t have Monterey Jack cheese or if you don’t enjoy this cheese. The best option that comes to mind would be mozzarella.
- If you have a small amount of dip leftover, heat it up with some cream and use it to coat some pasta or use it as a topping on grilled chicken breasts. It’s also super delicious as a spread on toasted sandwiches!
Instant Pot Spinach Artichoke Dip
- Add the broth, minced garlic, artichoke hearts, thawed spinach, cubed cream cheese, mayonnaise, sour cream, salt, onion powder, pepper, and red pepper flakes to the instant pot.
- Cover the instant pot with the lid and make sure the valve is set to “sealed”. Cook on “pressure cook” for 3 minutes.
- Once the timer has gone off, let the pressure naturally release for 1 minute. After 1 minute, carefully flip the valve to do a quick release of the pressure.
- Once the pin has dropped, open the lid and stir the dip. Add the parmesan and monterey jack cheeses and stir well to combine.
- Serve warm with tortilla chips, pita chips, bread slices, veggies, etc.
HOW TO STORE INSTANT POT SPINACH ARTICHOKE DIP
- This Instant Pot spinach artichoke dip can be stored in the refrigerator in an airtight container for 3-4 days.
- When ready to enjoy, simply reheat it in the microwave or in the oven (covered with aluminium foil) till heated throughout.
CAN I MAKE THIS DIP IN ADVANCE?
- Definitely! This spinach artichoke dip can be cooked a day or two in advance and stored in the refrigerator until you’re ready to reheat it.
WHAT CAN I SERVE WITH THIS INSTANT POT SPINACH ARTICHOKE DIP?
- Instant Pot spinach artichoke dip can be served with many things. Consider the following to accompany your dip:
- Raw vegetables such as broccoli or cauliflower florets, baby carrots or celery sticks;
- Tortilla chips, crackers, or pretzels
- Cubes of bread or sliced baguette.
CAN I USE A SLOW COOKER INSTEAD OF AN INSTANT POT FOR THIS DIP?
- Absolutely! If you’d like to cook this dip in your slow cooker instead of the Instant Pot then simply add the dip to the bottom of your slow cooker and cook on the low setting for about 2 hours, giving it a stir after 1 hour. Then top with the remaining cheese just prior to serving and enjoy!
More Mouth-Watering Dips For Entertaining
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Instant Pot Spinach Artichoke Dip
Instant Pot Spinach Artichoke Dip is a magical combination of earthy and wholesome flavors, brought together with a creamy, cheesy mixture.
Prep Time: 5 minutes
Cook Time: 3 minutes
Serves:12
Hover over “serves” value to reveal recipe scaler
Ingredients
- ½ cup low sodium chicken or vegetable broth
- 3 cloves minced garlic
- 1 14- ounce can artichoke hearts drained and chopped
- 1 10- ounce package frozen spinach thawed and drained
- 8- ounce block of cream cheese cut into cubes
- ½ cup mayonnaise
- ½ cup sour cream
- ½ teaspoon salt
- ½ teaspoon onion powder
- ¼ teaspoon pepper
- ¼ teaspoon red pepper flakes
- 1 ½ cups grated parmesan cheese
- 1 ½ cups shredded monterey jack cheese
Instructions
-
Add the broth, minced garlic, artichoke hearts, thawed spinach, cubed cream cheese, mayonnaise, sour cream, salt, onion powder, pepper, and red pepper flakes to the instant pot.
-
Cover the instant pot with the lid and make sure the valve is set to “sealed”.
-
Cook on “pressure cook” for 3 minutes.
-
Once the timer has gone off, let the pressure naturally release for 1 minute. After 1 minute, carefully flip the valve to do a quick release of the pressure.
-
Once the pin has dropped, open the lid and stir the dip. Add the parmesan and monterey jack cheeses and stir well to combine.
-
Serve warm with tortilla chips, pita chips, bread slices, veggies, etc.
Nutrition Information:
Calories: 266kcal (13%)Carbohydrates: 5g (2%)Protein: 11g (22%)Fat: 23g (35%)Saturated Fat: 10g (50%)Polyunsaturated Fat: 5gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 52mg (17%)Sodium: 677mg (28%)Potassium: 178mg (5%)Fiber: 1g (4%)Sugar: 1g (1%)Vitamin A: 3568IU (71%)Vitamin C: 2mg (2%)Calcium: 313mg (31%)Iron: 1mg (6%)
