Spinach Artichoke Dip

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.

Course

Snack

Difficulty

Easy

Keywords

10-ounce, 12 servings, 7 oz, basic dish, can artichokes drained and chopped, chicken broth, cook 7 min, cream cheese, cubed, dip, easy, garlic powder, grated parmesan cheese, healthy, healthy greens, mayonnaise, mozzarella cheese, prep 5 min, salt, snack, sour cream, stock, thawed and drained, vegetable dish

Prep Time

5 min

Cook Time

7 min

Servings

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

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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