Instant Pot Spinach Artichoke Dip—creamy, addictive, restaurant-quality spinach artichoke dip that comes together so fast. Serves a crowd!
The SLOW COOKER instructions are in the recipe card below.
Instant Pot Spinach Artichoke Dip
Whenever I order spinach artichoke dip at a restaurant there’s NEVER enough. Everybody dives in and it’s gone before I know it! Everyone loves creamy, cheese spinach artichoke dip. Why only eat it when you go out to eat? Why not make it at home?
This Instant Pot spinach artichoke dip recipe is SO easy (and fast). I’ll be making the dip for parties and potlucks in the future. It tastes so good served with sliced crusty baguette. I also like this dip with tortilla chips (Juanita’s are my favorite).
Because this recipe makes a lot I’ll be repurposing the leftovers into a chicken entrée tonight. I’m going to bake chicken with some of the dip on top. I will let you know how it goes!
This dip has sour cream, mayo and cream cheese in it. Therefore if frozen and reheated the texture and consistency will change when thawed. It’s best eaten fresh or you can refrigerate it in an airtight container for up to a week. You can halve this recipe but you will need to keep the same amount of broth (½ cup) for the pot to come to pressure. Alternately, you could make this pot-in-pot. In order for the dip to warm through you’ll need to pressure cook for 20 minutes if using the pot-in-pot method.
More Instant Pot Dip Recipes…
Instant Pot Chocolate Peanut Butter Hummus
Instant Pot Hummus (without Tahini)
Instant Pot Spinach Artichoke Dip
- Prep Time: 15 minutes
- Cook Time: 2 minutes (plus 5 minute NPR)
- Total Time: 17 minutes
- Yield: 20 servings 1x
Description
Creamy, addictive, restaurant-quality spinach artichoke dip that comes together so fast. Serves a crowd!
Ingredients
- 1/2 cup chicken broth or vegetable broth
- 1 Tbsp minced garlic
- 1 (14 oz) can artichokes, drained and chopped
- 1 (12 oz) bag frozen spinach
- 1 (8 oz) block of cream cheese, cut into 8 cubes
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 2 Tbsp lemon juice
- 1 tsp onion powder
- 1/2 tsp paprika
- 1/2 tsp garlic salt
- 1 cup shredded parmesan
- 1 cup grated mozzarella cheese
- For serving: sliced baguette or tortilla chips
Instructions
Instant Pot Instructions:
- Layer the following ingredients in Instant Pot: broth, garlic, artichokes, spinach, cream cheese, mayo, sour cream, lemon juice, onion powder, paprika, garlic salt. Don’t stir.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 2 minutes. When the time is up let the pot sit for 5-10 minutes and then move the valve to venting. Remove the lid.
- Stir in the cheeses until melty. Serve warm with baguette slices or tortilla chips.
Slow Cooker Instructions:
- Add broth, garlic, artichokes, spinach, cream cheese, mayo, sour cream, lemon juice, onion powder, paprika, garlic salt into slow cooker. Stir.
- Cover and cook on high for 1-2 hour or on low for 2-3 hours.
- Stir in the cheeses until melty. Serve warm with baguette slices or tortilla chips.
Notes
I used my 6 quart Instant Pot Duo 60 7 in 1*. Make in the 3 quart with no changes. Add 1 cup of broth if making in the 8 quart.
- Category: Dip
- Method: Instant Pot or Slow Cooker
*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
I do a sheet pan dinner with chicken, asparagus spears & baby potatoes & onions. I put that dip over all of it when it is about half done. There are never any leftovers. I do quite a few sheet pan dinners & am now learning my new Instant Pot. I bought a different brand but it works basically the same & the recipes work beautifully.
★★★★★
Wow that sounds amazing!
I made this to bring to a small family gathering this last Sunday. Served with chips and a baguette. There were 6 of us. I had brought take home containers for the leftovers. At the end of the gathering all there was left was a spoon to lick. None for me to take home. (at least I had some during the party). Made exactly per instructions. PURE HEAVEN!!!!!!
Thank you for all the work you put into your recipes and for making us better cooks. And thank you for giving us instructions for BOTH the Instant Pot (or other cooker) and crock pot.
★★★★★
Nom nom!! so glad everyone loved it!
Made this today and it’s delicious!! I couldn’t stop “taste testing” it!! I love that you just throw everything in (except the cheese) and cook it – no squeezing water out of the spinach! Thanks for the recipe!
★★★★★
I know it’s sooooo easy and sooooo good! I’m glad you tried it Natalie!
Delicious!
★★★★★
Thanks for the 5 stars Daniella!
I love this recipe. I have made it several times and it always turns out delicious. I have even frozen it with great results.
★★★★★
Freezing it is a good idea! Thanks for the tip!
This turned out great. I actually forgot the mayo, and it still taste delious.
I’m glad it turned out without the mayo!
Could this recipe be doubled and what, if any, changes to the cooking instructions are there? And then, can this dip be frozen successfully?
Yes to doubling. No changes. And I think it would be a little weird after it was reheated due to the dairy. I haven’t tried that myself though.
How small would you chop up the artichokes?
Can I make this in pot and pot method. I’m worry about getting the burn message. seems awfully thick.
Would I need to increase time, because it is in another pot?
Has anyone out there got a burn message?
I thought I would get the burn message but I didn’t! Layer it as stated and you should be fine. But you definitely could do pot in pot method. I would cook longer! I would cook for 15 minutes.
Sounds so good, can’t wait to try it
Thanks
★★★★★
Do you have options for my Mayo-phobia?
Haha! I would use extra sour cream.
Can I half this recipe? Will the times change in the instant pot?
★★★★★
You can halve this recipe but you will need to keep the same amount of broth (½ cup) for the pot to come to pressure.
How was the chicken made with leftover dip?
★★★★★
I haven’t tried it yet but I want to bake pounded out chicken breasts with the dip on top. Or maybe to stuffed chicken breasts with the dip inside. I think I will try it today.
What all would change on this recipe if cooking in the crockpot?
The slow cooker instructions are in the recipe card 😊
I bet it would be good with shredded chicken mixed in