Instant Pot Spinach Artichoke Dip--So EASY!

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: cottage cheese

Greek yogurt reduces calories while maintaining creaminess

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast adds a cheesy flavor with fewer calories

sour cream

🥗Healthier: plain yogurt

💰Cheaper: buttermilk

Plain yogurt offers similar tanginess with fewer calories

Start with 1/2 cup of chicken broth in the Instant Pot.

Add a pinch of salt, 1/2 teaspoon of onion powder, and a pinch of crushed red pepper flakes to the broth.

Add 1 tablespoon of minced garlic to the broth.

Add 16 ounces of canned artichoke hearts to the pot.

Add 10 ounces of frozen spinach on top of the artichoke hearts.

Layer 8 ounces of cream cheese on top of the spinach.

Add 1/2 cup of mayonnaise on top of the cream cheese.

Add 1/2 cup of sour cream on top of the mayonnaise.

Seal the Instant Pot lid and ensure the vent knob is set to sealed.

Set the Instant Pot to manual or pressure cook for 4 minutes on high pressure.

After 4 minutes, let the pressure release on its own for about 10 minutes.

Open the Instant Pot and stir the mixture, which may not look appetizing but will smell good.

Add 8 ounces of shredded mozzarella cheese and 1/2 cup of shredded parmesan cheese to the mixture.

Stir until the cheese melts into the dip.

You can leave the Instant Pot on the keep warm function for up to 2 hours or transfer to a serving dish.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens