Instant Pot Spinach and Artichoke Dip

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Damn Delicious

Total Time

40 minutes

Prep Time

20 minutes

Cook Time

20 minutes

Rating

(12)

Ingredients

12 servings

1 (10-ounce) package frozen chopped spinach
1 (14-ounce) can quartered artichoke hearts, rinsed and drained
1 (8-ounce) package cream cheese, cubed
1 cup sour cream
½ cup chicken stock
4 green onions, thinly sliced
3 cloves garlic, minced
½ teaspoon kosher salt
¼ teaspoon crushed red pepper flakes
2 cups shredded Cabot Seriously Sharp Cheddar Cheese
1 cup shredded Cabot Monterey Jack Cheese
2 tablespoons chopped fresh parsley leaves

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Preparation

Inline ingredients (beta)

Cook mode

Click to complete

Step 1

Place spinach, artichoke hearts, cream cheese, sour cream, chicken stock, green onions, garlic, salt, and red pepper flakes into a 6-qt Instant Pot. Stir until well combined.

Step 2

Select manual setting; adjust pressure to high, and set time for 3 minutes. When finished cooking, quick-release pressure according to the manufacturer’s directions.

Step 3

Stir in cheeses until melted, about 2 minutes.

Step 4

Serve immediately, garnished with parsley, if desired.

Chef’s notes

Cabot cheese is naturally lactose-free, aged, and gluten-free, making it key for a creamy and cheesy dip.

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Ingredients

Seasonal Recipes

Skill Level

other

Instant Pot Spinach and Artichoke Dip

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Chef’s notes

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