Instant Pot Spinach Artichoke Dip
User Reviews
5
Instant Pot Spinach Artichoke Dip
Description
The recipe starts by combining drained spinach, chopped artichoke hearts, cream cheese, shredded mozzarella, grated Parmesan, mayonnaise, sour cream, onion powder, minced garlic, and grated nutmeg. This mix ensures a creamy and flavorful dip with layers of cheesy richness supported by the mild vegetables.
The mixture is placed in a pressure-proof container covered in foil and cooked inside an Instant Pot using the pot-in-pot technique, which includes water and a trivet to prevent direct heat and burning. Pressure cooking for 10 minutes followed by natural and quick release results in a hot and creamy dip with all ingredients well integrated.
Nutmeg adds a slight unexpected depth, enhancing the savory ingredients without overpowering. This dip is commonly served warm and pairs well with breads, crackers, or vegetable dippers during gatherings.
Because spinach holds water, thoroughly squeezing it before adding prevents excess moisture that could affect texture. Using a pressure-proof container is essential for safe cooking, and cooking times exclude pressure build-up and release durations.
Ingredients
- 10 ounces spinach thawed and water squeezed out, frozen, chopped, 283 g
- 14 ounces artichoke hearts drained and roughly chopped, can, 396 g
- 8 ounces cream cheese
- 1 cup mozzarella cheese shredded
- 1 cup Parmesan Cheese grated
- 2/3 cup mayonnaise
- 1/2 cup sour cream
- 1 teaspoon onion powder
- 1 teaspoon garlic minced
- 1/3 teaspoon nutmeg grated
Instructions
- Mix together the spinach, artichokes, cream cheese, mozzarella cheese, Parmesan, mayonnaise, sour cream, onion powders, garlic, and nutmeg in a pressure-proof container.
- Cover the container with foil, sealing tightly around the edge so that no condensation can seep in.
- Add 1 1/2 cups of water to the Instant Pot insert, and place the trivet into the bottom.
- Put the container on top of the trivet, then cover Instant Pot with lid, seal, and set to Pressure Cook or Manual on High for 10 minutes and cook until done.
- Allow for a Natural Pressure Release of 5 minutes, then perform a quick pressure release to release the rest of the pressure.
- Remove the container from the Instant Pot and carefully discard the foil.
- Stir the cheesy dip and then serve.
Notes
- Use the pot-in-pot method with a pressure-proof container to avoid burn warnings in the Instant Pot.
- Remove all excess water from the thawed spinach to prevent a watery dip.
- Do not omit nutmeg; it adds a subtle, enhancing flavor to the dip.
- Cooking time excludes time needed for pressure buildup and release in the Instant Pot.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 192 kcal
% Daily Value*
| Calories | 192kcal | 10% |
| Carbohydrates | 5g | 2% |
| Protein | 8g | 16% |
| Fat | 16g | 25% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 42mg | 14% |
| Sodium | 487mg | 20% |
| Potassium | 143mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 3228IU | 65% |
| Vitamin C | 1mg | 1% |
| Calcium | 199mg | 20% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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