Instant Pot Spinach Artichoke Dip
8 standard portions
Source field check Β· Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 1 10 oz package frozen chopped spinach
- 1 14 oz can quartered artichoke hearts (rinsed and drained)
- 8 oz block cream cheese (cubed)
- ΒΎ cup sour cream
- Β½ cup vegetable stock
- 3 cloves garlic (minced)
- Β½ teaspoon kosher salt
- ΒΌ teaspoon crushed red pepper flakes
- 2 cups shredded mozzarella (or cheddar cheese)
- Β½ cup parmesan cheese
Method
- Add all of the ingredients in the Instant Pot (except for the cheeses) in the following order: Vegetable stock, frozen spinach, chopped artichokes, garlic, cream cheese, sour cream, and seasonings. You want the cream cheese and sour cream to sit on top.
- Without stirring, secure the lid and set the Instant Pot to pressure cook on high for 2 minutes.
- Once done, quickly release the steam and remove the lid.
- Stir in the cheeses (cheddar, mozzarella, and parmesan) until they've melted and the dip is creamy.