This Instant Pot spinach artichoke dip with garlic, red chile flakes, and cheese has all of the creamy goodness you'd expect — without the hassle.
Preparation Time
10 mins
Cooking Time
15 mins
Total Time
25 mins
Calories
439 Calories
Recipe Instructions
Step 1
Combine artichoke hearts, frozen spinach, cream cheese, sour cream, onion, chicken broth, garlic, salt, and chile flakes in a multi-functional pressure cooker (such as Instant Pot). Close and lock the lid. Select manual pressure according to manufacturer's instructions; set timer for 4 minutes. Allow 10 to 15 minutes for pressure to build.
Step 2
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Whisk in Monterey Jack and Parmesan cheese until smooth; serve immediately.
Ingredients
1 cup sour cream
8 ounces cream cheese
3 cloves garlic, minced
1 (10 ounce) package frozen chopped spinach
3 cups shredded Monterey Jack cheese
2 cups grated Parmesan cheese
1 (14 ounce) can artichoke hearts, drained and quartered
