5.0 from 141 votes
Instant Pot Spinach and Artichoke Dip
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!
Prep Time
10 mins
Cook Time
10 mins
Total Time
13 mins
Servings: 8 servings
Calories: 264 kcal
Course:
Side Dish
Cuisine:
American
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.
Cup of Yum
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
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
% 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.