Description
Creamy, addictive, restaurant-quality spinach artichoke dip that comes together so fast. Serves a crowd!
Ingredients
Scale
- 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