Instant Pot Spinach and Artichoke Dip
Total Time
40 minutes
Prep Time
20 minutes
Cook Time
20 minutes
Rating
4.9 out of 5 stars
(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
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.
Step 5
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Chef's notes
Cabot cheese is naturally lactose-free, aged, and gluten-free, making it key for a creamy and cheesy dip.
