Instant Pot Spinach and Artichoke Dip
User Reviews
5
Instant Pot Spinach and Artichoke Dip
Description
Instant Pot Spinach and Artichoke Dip features tender artichoke hearts and spinach blended into a creamy, cheesy sauce made with sour cream, mayonnaise, and cream cheese. The pressure cooking softens the vegetables and melds the flavors quickly, while adding garlic, salt, and red pepper flakes balances the richness with a touch of heat. After cooking, shredded cheddar, mozzarella, and Parmesan are stirred in for a smooth melted texture.
The dip’s creamy texture and cheesy finish make it ideal for serving immediately with crackers, bread, or vegetable sticks. The preparation sequence emphasizes layering the ingredients carefully and cooking without stirring until the pressure cycle completes to ensure even cooking and consistency.
Variations include swapping in different melting cheeses or using vegan alternatives for all dairy ingredients, making the recipe adaptable. Adjusting the red pepper flakes controls the level of spiciness. The reserved artichoke liquid adds flavor and moisture during cooking.
Ingredients
- 14 oz artichoke hearts 1 can drained, reserve ¼ cup of the liquid
- 10 oz spinach substitute 4 cups of fresh chopped spinach, frozen
- 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 salt 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 parsley for garnish (optional, fresh
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.
Notes
- Adjust red pepper flakes to modify spice level or omit for no heat.
- Any melting cheese can be used; Monterey Jack is a suggested alternative to cheddar.
- For vegan versions, swap all dairy ingredients with suitable plant-based substitutes.
- Add ingredients in the specific order and avoid stirring before pressure cooking to maintain texture.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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