Instant Pot Spinach Artichoke Dip Recipe
This Instant Pot Spinach Artichoke Dip Recipe is so simple to throw together and has been
- 10 ounces fresh baby spinach roughly chopped
- 14 ounces canned artichoke hearts roughly chopped
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1/2 cup onion chopped
- 2 cloves garlic minced
- 1/2 teaspoon garlic salt
- 8 ounces cream cheese cut into pieces
- 1/2 cup chicken broth
- 2 cups Parmesan cheese shredded
- 2 cups mozzarella cheese
- salt and pepper to taste
Plug in the Instant Pot.
Add spinach, artichoke hearts, sour cream, mayonnaise, onion, garlic, garlic salt, and cream cheese to the bottom of the Instant Pot. Mix all together. Pour the chicken broth on top.
Place the lid on the Instant Pot and secure in place. Turn the vent to SEALING. Press the MANUAL button and set the timer for 4 minutes.
When the cooking is finished, move the knob to VENTING and do a QUICK RELEASE of the pressure.
Remove the lid and add in the Parmesan and mozzarella cheeses; mix until everything is incorporated.
Keep on warm setting until served.
Serve with crackers, bread or vegetables.
Calories: 292kcal | Carbohydrates: 7g | Protein: 15g | Fat: 23g | Saturated Fat: 12g | Cholesterol: 64mg | Sodium: 955mg | Potassium: 262mg | Fiber: 1g | Sugar: 3g | Vitamin A: 3350IU | Vitamin C: 10mg | Calcium: 416mg | Iron: 1mg