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CookGo
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Instant Pot Spinach and Artichoke Dip

Cost $15, save $10

Source: Recommended by CookGo

  • 20 Min
  • 8 Servings
  • $15

INGREDIENTS

  • Vegetables

    • 1 (14 ounce) can artichoke hearts, drained and quartered
    • 1 (10 ounce) package frozen chopped spinach
    • 🧅 ½ cup chopped white onion
    • 🧄 3 cloves garlic, minced

  • Dairy and Cheese

    • 8 ounces cream cheese
    • 1 cup sour cream
    • 3 cups shredded Monterey Jack cheese
    • 2 cups grated Parmesan cheese

  • Condiments and Seasonings

    • 🧂 ½ teaspoon salt
    • crushed red chile flakes

  • Liquid Base

    • ½ cup chicken broth

STEPS

1

Combine artichoke hearts, frozen spinach, cream cheese, sour cream, onion, chicken broth, garlic, salt, and chile flakes in the Instant Pot. Close and lock the lid.

2

Select manual pressure according to manufacturer's instructions; set timer for 4 minutes. Allow 10 to 15 minutes for pressure to build.

3

Release pressure carefully using the quick-release method for about 5 minutes. Unlock and remove the lid.

4

Whisk in Monterey Jack and Parmesan cheese until smooth; serve immediately.

NUTRIENTS

Per 1 serving

🔥

439

Calories

  • 24g
    Protein
  • 9g
    Carbs
  • 35g
    Fats

đź’ˇ Tips

Make sure to drain the artichoke hearts well to avoid extra liquid.Serve with chips, toasted bread, or fresh vegetables for dipping.For a healthier variation, consider using low-fat cream cheese and sour cream.

⚠️ Precautions

This recipe is for inspiration only. The specific use needs to beadjusted according to individual differences.