Drool-Worthy Instant Pot Artichoke and Spinach Dip
You know it’s going to be a good time when there’s good food, right? Appetizers are the best way to start off any party. Today we’re going to show you how you can create a restaurant favorite at home! Spinach and artichoke dip is a crowd pleaser and once you discover how easy it is to make using the Instant Pot, you’ll want to make this for every occasion. It’s seriously garlicky, creamy, and so cheesy that you’ll find yourself licking the bowl clean. Get ready to drool because this dip is seriously good!
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We chose to use all store-bought ingredients because whipping an appy together shouldn’t be a ton of work! With that said, for this recipe, you’ll need a packet of dried alfredo pasta sauce, frozen spinach, a can of artichoke hearts and several other delicious ingredients. It’s important to remember that when cooking with the Instant Pot you always need some type of liquid – at least one cup – to prevent the dreaded BURN notice, so for this recipe, we’re using chicken broth! However, feel free to swap it for vegetable broth if that’s what you’ve got on hand or you’re a vegetarian. In addition, there are loads of cheesy ingredients that make this dip so addictive, including cream cheese, parmesan cheese, and mozzarella cheese!
Once you’ve prepped all of the ingredients it’s time to add them to the pot. Simply add all the ingredients to the pot except for the parmesan and mozzarella cheese. However, remember to add them in the order listed and do not stir the contents. It’s important to keep a layer of liquid on the bottom to prevent getting the BURN notice.
Next, lid the pot and set the valve to sealing. To cook the dip, set the pot to Manual or Pressure Cook (this button will change depending on the model of your pot) HIGH for 3 minutes. While we understand there are many different factors that can alter the outcome of a recipe we’ve set your up for success! Check out our notes section for instructions on what to do if you get the dreaded burn notice.
Once the cooking time has elapsed, quick release the pressure. Remove the lid and add in the parmesan and mozzarella cheese and then stir until the cheese is melted. If you want to transform this dip one step further, transfer the dip to an oven-safe dish and add more cheese on top. Set the dish in the oven on broil for 3-4 minutes or until the cheese is brown and bubbly. We chose to serve this delicious dip with pumpernickel bread but you can also serve it with tortilla chips, naan or pita bread or whatever your heart desires! Enjoy!
- 3/4 cup chicken or vegetable broth
- 2 teaspoons of garlic powder
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 packet (37g) dry alfredo pasta sauce mix
- 10 oz frozen spinach, thawed
- 1 can (14 oz) artichoke hearts, chopped
- 8 oz full-fat cream cheese, room temperature
- 1 ½ cup sour cream
- 1 cup parmesan, shredded
- 1 ½ cups mozzarella cheese, shredded
- Pumpernickel loaf, for serving
- Instant Pot
- Add all ingredients to the pot except the parmesan and mozzarella cheese, in the order listed. Do not stir (you need to keep a layer of liquid on the bottom to prevent getting the BURN notice).
- Lid the pot, set the valve to sealing, and cook on Manual/Pressure Cook HIGH for 3 minutes. Once cook time has elapsed, quick release the pressure immediately.
- Add parmesan and mozzarella and stir until the cheese is melted.
Notes
If desired, transfer the dip to an oven-safe dish and top with more cheese before broiling in the oven for 3-4 minutes or until the cheese is browned and bubbly. However, this step is completely optional!
If you get the BURN notice, remove the contents of the pot to an oven-proof glass bowl using a spatula and cover the bowl with tin foil. Wash the pot until completely clean, add 1 cup of water and the trivet, then place the bowl inside. Cook on Manual/Pressure Cook HIGH for another 1-2 minutes, depending on the doneness of the dip. Once cook time has elapsed, quick release pressure and stir in cheese until melted.
