Instant Pot Spinach and Artichoke Dip
User Reviews
5.0
141 reviews
Excellent
Instant Pot Spinach and Artichoke Dip
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This easy Instant Pot Spinach Artichoke Dip recipe is perfect for any holiday party or game day! It can be easily made vegan to fit your dietary restrictions too!
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Ingredients
- 14 oz artichoke hearts 1 can drained, reserve ¼ cup of the liquid
- 10 oz frozen spinach substitute 4 cups of fresh chopped spinach
- 1 cup sour cream see notes for vegan brand recommendation
- ¼ cup mayonnaise see notes for vegan brand recommendation
- 8 oz cream cheese of choice
- 4 cloves garlic minced
- ¼ teaspoons sea salt
- ½ teaspoons red pepper flakes
- 1 cup White Cheddar Cheese shredded, see notes for vegan brand recommendation
- ½ cup mozzarella cheese shredded, see notes for vegan brand recommendation
- ½ cup Parmesan Cheese grated, see notes for vegan brand recommendation
- 2 tablespoons fresh parsley for garnish (optional)
Instructions
- Drain the artichoke hearts, reserving ¼ of the liquid. Add the artichoke hearts to your Instant Pot along with ¼ cup of the liquid. Then, add 3 cups of fresh spinach or 10 oz frozen spinach (no need to thaw).
- Add 1 cup of sour cream, ¼ cup of mayonnaise, 8 oz of cream cheese, 4 cloves of garlic, ¼ teaspoon of salt, and ½ teaspoon of red pepper flakes on top of the artichokes and spinach in the Instant Pot. Do not add the other cheeses yet!
- Close the lid, seal properly, by turning the pressure valve to the “Sealing” position, select “Pressure Cook” on “High” for 3 minutes.
- When the timer is up and the dip has finished cooking, do a quick-release pressure setting carefully to open the lid.
- Stir in 1 cup of cheddar, ½ cup each of mozzarella and parmesan and stir with a rubber spatula until it melts for about 2 minutes.
- Press the "cancel" button if serving on a bowl, or "Keep Warm" mode to keep the cheese melted and free of lumps for a longer time.
- Serve immediately, garnish with parsley, if desired.
Equipments used:
Notes
- Use ¼ teaspoon of red pepper flakes for a less spicy dip or just omit.
- Any melting cheese works! I typically love using Monterey Jack. Just keep the same proportions of 2 cups of cheese total.
- Do Not Stir! Add ingredients in the order stated, and don't add the shredded cheeses before pressure cooking! Also, don't stir the ingredients before cooking.
- Spiciness: Use ¼ teaspoon of red pepper flakes for a less spicy dip or just omit.
- Cheeses: Any melting cheese works! I typically love using Monterey Jack. Just keep the same proportions of 2 cups of cheese total.
- Vegan Variation: You can swap the dairy components with vegan versions and the recipe works great! I use vegan mayonnaise, vegan cream cheese (Kite Hill), vegan cheddar (Daiya or Violife), vegan mozzarella (Miyoko's) and vegan parmesan (any brand of choice!)
Nutrition Information
Show Details
Calories
264kcal
(13%)
Carbohydrates
9g
(3%)
Protein
14g
(28%)
Fat
19g
(29%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
4g
Monounsaturated Fat
4g
Trans Fat
0.01g
Cholesterol
48mg
(16%)
Sodium
783mg
(33%)
Potassium
280mg
(8%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
4718IU
(94%)
Vitamin C
4mg
(4%)
Calcium
370mg
(37%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 264 kcal
% Daily Value*
| Calories | 264kcal | 13% |
| Carbohydrates | 9g | 3% |
| Protein | 14g | 28% |
| Fat | 19g | 29% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 48mg | 16% |
| Sodium | 783mg | 33% |
| Potassium | 280mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 4718IU | 94% |
| Vitamin C | 4mg | 4% |
| Calcium | 370mg | 37% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
141 reviews
Excellent
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