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spinach and artichoke dip

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Spinach and Artichoke Dip

This Instant Pot spinach artichoke dip has all of the creamy and cheesy goodness you'd expect in a classic spinach dip without the hassle.

Ingredients:

  • 1 (14 ounce) can artichoke hearts, drained and quartered
  • 1 (10 ounce) package frozen chopped spinach
  • 8 ounces cream cheese
  • 1 cup sour cream
  • ½ cup chopped white onion
  • ½ cup chicken broth
  • 3 cloves garlic, minced
  • ½ teaspoon salt
  • crushed red chile flakes
  • 3 cups shredded monterey jack cheese
  • 2 cups grated parmesan cheese

Direction

  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.
  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.

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