Spinach Artichoke Dip


  • 12-15 oz artichoke hearts
  • 1 small yellow onion
  • 1/2 cup chicken broth
  • 3 cloves garlic
  • 10 oz frozen spinach
  • 8 oz cream cheese
  • 1/2 cup sour cream
  • 1/2 cup mayonnaise
  • 14 oz shredded parmesan
  • 8 oz shredded mozzarella or monterey jack
  • 1 tbsp hot sauce
  • Mix together drained artichoke hearts, onion, broth and garlic in the Instant Pot.
  • Top with frozen spinach, cream cheese, sour cream and mayonnaise. Do not stir.
  • Secure the lid, making sure the vent is closed.
  • Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 4 minutes.
  • When the time is up, quick-release the remaining pressure.
  • Stir in cheese and (optional hot sauce). Serve with tortilla chips or sliced baguette.
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