10-ounce12 servings7 oz

Spinach Artichoke Dip

By Robin Fields

12 Servings

Easy

Recipe Details

Course: Snacks

Difficulty: Easy

Prep Time: 5 min

Cook Time: 7 min

Yield: 12 Servings

Ingredients

1 cup chicken broth
2 packages frozen spinach thawed and drained, 10-ounce
1 cup sour cream
2 cups mayonnaise
2 tsp garlic powder
1 tsp salt
1 can artichokes drained and chopped, 7 oz
16 oz cream cheese, cubed
3 cups mozzarella cheese
1/2 cup grated parmesan cheese

This rich dip is always a crowd favorite. It’s filled with vegetables and is very creamy, making it perfect for pairing with a crunchy tortilla chip or warm toasted piece of bread. If you like a browned top, transfer this dip to an oven-safe baking dish and broil the top on high 3 minutes until it’s golden brown. Excerpted from The “I Love My Instant Pot®” Three-Step Recipe Book by Robin Fields. Available where books are sold.

INSTRUCTIONS

Pour broth into an Instant Pot®. Add spinach, sour cream, mayonnaise, garlic powder, salt, and artichokes. Place cream cheese on top.
Place the lid on the Instant Pot® and click into place to close. Press the Pressure Cook button and adjust the timer to 7 Minutes. When the timer beeps, quick-release the pressure until float valve drops. Unlock lid.
Stir in mozzarella and Parmesan until well combined. Serve warm.

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About the chef

Robin Fields

Robin Fields is an experienced food blogger, air fryer user, and recipe developer who specializes in creating quick and easy recipes that have minimal ingredients and maximum flavor. She lives in Missouri with her husband and two young children.

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