Instant Pot Spinach & Artichoke Dip
Instant Pot Spinach & Artichoke Dip
- 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
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!
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!
- 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!
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