A classic appetizer made in just minutes in the Instant Pot®. This has all of the creamy and cheesy goodness you'd expect in a spinach dip without the hassle.
Preparation Time
10 mins
Cooking Time
15 mins
Total Time
25 mins
Calories
439 Calories
Recipe Instructions
Step 1
Combine frozen spinach, artichoke hearts, 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. Add Parmesan cheese and Monterey Jack cheese. Whisk until smooth. Serve immediately.
Ingredients
½ teaspoon salt
1 cup sour cream
8 ounces cream cheese
3 cloves garlic, minced
1 (10 ounce) package frozen chopped spinach
½ cup chopped white onion
½ cup chicken broth
3 cups shredded Monterey Jack cheese
2 cups grated Parmesan cheese
1 (14 ounce) can artichoke hearts, drained and quartered
