Instant Pot Spinach Artichoke Dip
Instant Pot Spinach Artichoke Dip is a magical combination of earthy and wholesome flavors, brought together with a creamy, cheesy mixture.
Servings: 12
Calories: 266kcal
Ingredients
- ½ cup low sodium chicken or vegetable broth
- 3 cloves minced garlic
- 1 14- ounce can artichoke hearts drained and chopped
- 1 10- ounce package frozen spinach thawed and drained
- 8- ounce block of cream cheese cut into cubes
- ½ cup mayonnaise
- ½ cup sour cream
- ½ teaspoon salt
- ½ teaspoon onion powder
- ¼ teaspoon pepper
- ¼ teaspoon red pepper flakes
- 1 ½ cups grated parmesan cheese
- 1 ½ cups shredded monterey jack cheese
Instructions
- Add the broth, minced garlic, artichoke hearts, thawed spinach, cubed cream cheese, mayonnaise, sour cream, salt, onion powder, pepper, and red pepper flakes to the instant pot.
- Cover the instant pot with the lid and make sure the valve is set to “sealed”.
- Cook on “pressure cook” for 3 minutes.
- Once the timer has gone off, let the pressure naturally release for 1 minute. After 1 minute, carefully flip the valve to do a quick release of the pressure.
- Once the pin has dropped, open the lid and stir the dip. Add the parmesan and monterey jack cheeses and stir well to combine.
- Serve warm with tortilla chips, pita chips, bread slices, veggies, etc.
Nutrition
Calories: 266kcal | Carbohydrates: 5g | Protein: 11g | Fat: 23g | Saturated Fat: 10g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 52mg | Sodium: 677mg | Potassium: 178mg | Fiber: 1g | Sugar: 1g | Vitamin A: 3568IU | Vitamin C: 2mg | Calcium: 313mg | Iron: 1mg