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Instant Pot Spinach Artichoke Dip


  • Author: 365 Days of Slow and Pressure Cooking
  • 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!


Scale

Ingredients

  • ½ 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
  • ½ cup mayonnaise
  • ½ cup sour cream
  • 2 Tbsp lemon juice
  • 1 tsp onion powder
  • ½ tsp paprika
  • ½ tsp garlic salt
  • 1 cup shredded parmesan
  • 1 cup grated mozzarella cheese
  • For serving: sliced baguette or tortilla chips

Instructions

Instant Pot Instructions:

  1. 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.
  2. 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.
  3. Stir in the cheeses until melty. Serve warm with baguette slices or tortilla chips.  

Slow Cooker Instructions:

  1. Add broth, garlic, artichokes, spinach, cream cheese, mayo, sour cream, lemon juice, onion powder, paprika, garlic salt into slow cooker. Stir.
  2. Cover and cook on high for 1-2 hour or on low for 2-3 hours.
  3. 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