I’ll just begin by keeping it real. If you’re watching your figure, DO NOT continue reading this. Really. Stop. Because if you do, you’ll be too tempted to make what you’re about to see and then you’ll blame me. You’ve been warned.
Football season is upon us. That means guys in tight pants, aggressive behavior and AMAZING food – dips, especially. So I felt it high time to share my Spinach & Artichoke Dip that’s not only the perfect sidekick to any sporting event, but it tastes so good, it’ll bring even War Eagles & Roll Tides together to share from the same bowl…until they fight over the last scoop!
(Of course this dip can be made for ANY gathering – I just use sporting events as an excuse to make indulgent stuff)
The Instant Pot speeds up the process and makes it SO easy and quick to make WHILE only having to use one pot! I LOVE this thing.
NOTE:The step-by-step photos has been slightly altered from the video because the Instant Pots seemed to have been more sensitively calibrated from the time I made this recipe and has caused a “burn” message for some. Therefore, WE WILL ADD THE DAIRY AFTER PRESSURE COOKING when stirring in the Parmesan & Mozzarella. The result will taste just as great and wonderful! FOLLOW THE WRITTEN RECIPE AT THE BOTTOM OF THE POST FOR CLARITY!
Here’s How I Made It!:
First, find die-hard college football lover.
Then, take a yellow onion…
…and chop it up.
Next, take a brick of cream cheese…
…and cube it.
Now, take a can of artichoke hearts, drain them…
…and rip them up (by hand is fine).
Then we’ll use some garlic base mixed with some water. If you can’t find it in your market and don’t want to buy at the link here, you can totally use chicken base/broth too! But this is a great thing to have on hand and it will be great for cooking steaks and garlic bread!
Add the broth to the Instant Pot.
Now comes the healthy part. Add some Alfredo sauce…
…and some crushed garlic…
And now we’ll add our final ingredient…the spinach (we need SOMETHING healthy in there, right?)
Once you’ve added it the pot may feel very full, but not to worry – spinach cooks down significantly! Use a spoon and just press down on it a bit but DO NOT mix it up with the sauce. Secure the lid and cook on high pressure.
When done, give it a stir.
And you’ll see I wasn’t kidding about the spinach. It will be super soft, cooked down and fit right into the sauce.
Now it’s time to make this dish even healthier! Add in some grated parmesan…
…the cubes of cream cheese…
little whole bag of shredded Mozzarella.
Mix it up well…
…until it’s totally blended into the sauce, thickening it and giving it that ooey, gooey, cheesy texture
If using (and believe me, I love this using these), add in the bacon bits…
…and give it one final stir…
…before transferring to a serving bowl.
Grab a chip of your choice and drag it along this sea of sin…
…and get approval from die-hard football fan. Enjoy!
- 1 yellow onion, diced
- 1 tbsp of salted butter
- 1 cup of garlic or chicken broth (1 tsp of Garlic Better Than Bouillon + 1 cup of water)
- 1/2 cup of Alfredo sauce (any jarred brand will do, but I used a roasted garlic flavor)
- 1/2 cup of sour cream
- 1/2 cup of mayonnaise
- 1/2 tbsp of crushed garlic
- 8 oz brick of cream cheese, cubed
- 14 oz can of artichoke hearts, drained
- 8-10 oz bag of baby spinach
- 1/2 cup of grated Parmesan cheese
- 8 oz bag (2 cups) of shredded Mozzarella cheese
- 2-4 tbsp (or half of a 3oz bottle) of Bacon bits (the real kind, not the crunchy kind), optional for mixing in at the end
- Chips/veggies of your choice for dipping
- Take all of the dairy ingredients out of the fridge and rest on the countertop so they have time to come to room temperature a bit while we head into Step 2
- Hit “Sauté” on the Instant Pot and adjust so it’s on the “High” or “More” setting and add the butter. Once melted, add the onions and cook for up to 5 minutes until softened and lightly browned
- Add in the garlic or chicken broth, crushed garlic and artichokes and then top with the spinach and DO NOT STIR. Use a spoon to press the spinach down a bit so the lid closes but do not mix it up! Don’t worry! It will cook down significantly!
- Secure the lid and hit “Keep Warm/Cancel” and then hit “Manual” or “Pressure Cook” High Pressure for 4 minutes. Quick release when done and stir everything up. The spinach will have totally wilted so give it a good stir.
- Next, hit “Keep Warm/Cancel” and then hit “Sauté” and adjust it’s on the “Less” or “Low” setting
- Add in the Alfredo sauce, softened cream cheese, mayonnaise, sour cream, Parmesan and Mozzarella and stir until melded and blended. This will take about a good 5 minutes of stirring. If using the bacon bits, add in as much as you’d like (I suggest about 2-4 tbsp) and stir in.
- Hit the “Keep Warm/Cancel” button. Transfer to a serving bowl or in a hollowed out sourdough bread bowl (amazing)
- Grab some chips, garlic toast or veggies and enjoy!
NOTE: The written recipe has been slightly altered from the video and step-by-step photos above because the Instant Pots seemed to have been more sensitively calibrated from the time I made this recipe and has caused a “burn” message for some. Therefore, we will add the cream cheese, mayonnaise and sour cream AFTER pressure cooking when stirring in the Parmesan & Mozzarella. The result will taste just as great and wonderful!
This makes a LOT. It will EASILY feed a party of 8-10!
Serve it in a large bread bowl for fun and then eat it after!
To keep it vegetarian friendly, just leave out the bacon bits.
The garlic broth is strongly recommended, but chicken broth will work just perfectly too. You can also use the garlic base to make an INCREDIBLE garlic bread! See how to make that in Step 6 of my popular Steak Tidbits recipe!