Instant Pot Spinach and Artichoke Dip
User Reviews
4.9
36 reviews
Excellent
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
40 mins
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Servings
12 servings
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Course
Appetizer
Instant Pot Spinach and Artichoke Dip
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Seriously the EASIEST way to make this! Only 3 min in the IP using frozen spinach. No need to thaw and squeeze dry!
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Ingredients
- 1 (10-ounce) package spinach frozen, chopped
- 1 (14-ounce) can artichoke hearts rinsed and drained, quartered
- 1 (8-ounce) package cream cheese cubed
- 1 cup sour cream
- ½ cup chicken stock
- 4 green onions thinly sliced
- 3 cloves garlic minced
- ½ teaspoon kosher salt
- ¼ teaspoon red pepper flakes crushed
- 2 cups cheddar cheese shredded Cabot Seriously Sharp
- 1 cup Monterey jack cheese shredded, brand Cabot
- 2 tablespoons parsley chopped fresh leaves
Instructions
- Place spinach, artichoke hearts, cream cheese, sour cream, chicken stock, green onions, garlic, salt and red pepper flakes into a 6-qt Instant Pot®. Stir until well combined.
- Select manual setting; adjust pressure to high, and set time for 3 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.
- Stir in cheeses until melted, about 2 minutes.
- Serve immediately, garnished with parsley, if desired.
Genuine Reviews
User Reviews
Overall Rating
4.9
36 reviews
Excellent
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