Rich, cheesy Spinach Artichoke Dip is a hot dip recipe full of cream cheese, sour cream, artichoke hearts, spinach and more. It’s the dip no one can get enough of!
Course Appetizer
Cuisine American
Prep Time 10 minutesminutes
Cook Time 4 minutesminutes
Time to come to pressure (estimated) 10 minutesminutes
14ounce canquartered artichoke hearts (in water)drained
10ounce packagechopped frozen spinach
18-ounce packagecream cheesesoftened
½cupsour cream
¼cupmayonnaise
¼cupsliced green onions
½cupchicken or vegetable broth
1teaspoononion powder
1teaspoongarlic powder
½teaspoonkosher salt
½teaspoonground black pepper
1/4teaspoonchili pepper flakes
2cupsshredded mozzarella cheese
1cupshredded parmesan cheese
Instructions
Add all ingredients, except for the shredded cheese, to the Instant Pot.
Seal the lid and select manual high pressure for 4 minutes.
Once the artichoke spinach dip has finished cooking, do a QUICK RELEASE by turning the steam valve open.
Remove the lid once all steam has released. stir in the shredded mozzarella and parmesan until melted and well combined.
Serve immediately with your favorite chips, crackers or slices of baguette!
Notes
Cooking time: the time for the Instant Pot to come to pressure is not included in the recipe total time as that time can vary. It takes approximately 10 minutes to come to pressure.This recipe was cooked in a 6 quart Instant Pot Duo.Storing leftoversStore in an airtight container in the refrigerator for up to 4-5 days. To reheat: heat in a saucepan over medium-low heat on the stove top. Or reheat in the microwave in short increments stirring until the leftover dip is heated through.