Instant Pot Spinach Artichoke Dip
This Instant Pot Spinach Artichoke Dip is a creamy, cheesy delight that's perfect for any gathering!
Servings: 8 servings
Ingredients
- 1/2 cup chicken broth or vegetable broth adds moisture and enhances flavors
- 1 can artichoke hearts 14 oz, drained
- 4 cloves garlic minced
- 1 box frozen spinach 10 oz, thawed and drained
- 2/3 cup sour cream
- 2/3 cup mayonnaise
- 15 oz cream cheese essential for creamy base
- 1/2 teaspoon kosher salt enhances flavors
- 1 1/2 cups grated parmesan cheese adds depth
- 2 cups shredded mozzarella cheese for melty goodness
Instructions
- Start by gathering all your ingredients. Ensure your frozen spinach is fully thawed and drained to prevent a watery dip.
- In the Instant Pot, add the chicken or vegetable broth, drained artichoke hearts, minced garlic, thawed spinach, sour cream, mayonnaise, cream cheese, kosher salt, grated parmesan cheese, and shredded mozzarella cheese. Give everything a good stir to combine.
- Secure the lid on the Instant Pot and set it to pressure cook on high for 10 minutes. Make sure the valve is set to sealing.
- Once the cooking time is up, perform a quick release by carefully turning the valve to venting. Be cautious of the steam!
- Open the Instant Pot and stir the dip until all ingredients are well combined and creamy. Transfer to a serving dish and enjoy immediately with your favorite dippers!
Equipment
- Instant Pot
- Mixing spoon
- Measuring cups and spoons
- Spatula
Notes
- For a creamier texture, ensure all cheeses are at room temperature before mixing.
- Feel free to customize with seasonal ingredients like sun-dried tomatoes or fresh herbs.
- Store leftovers in an airtight container in the fridge for up to 3 days.