3.666665
3 ratings

Instant Pot Spinach Artichoke Dip

The richest, creamiest dip just got even better...
artichoke dip
Grandriver/iStock

There is nothing like homemade artichoke dip to make you feel like you’ve really satisfied your wintertime desire for warmth and coziness.

Best Dip Recipes

Ingredients

  • 1 clove garlic, minced
  • One 14-ounce can artichoke hearts, drained and coarsely chopped
  • One 9-ounce box frozen spinach, thawed and squeezed to drain
  • One 8-ounce package cream cheese, softened
  • 1/2 Cup pepper jack cheese, grated
  • Salt and pepper to taste
  • 1 bag tortilla chips

Directions

Spray the Instant Pot with cooking spray.

In a medium bowl, mix all the ingredients except the pepper jack cheese and chips.

Press the “Slow Cook” button and cook on low for 2 hours.

When the timer beeps, you can perform a quick release by moving the pressure release to “Venting,” or you can let the pressure release naturally. A natural pressure release can take from 5 to 30 minutes. When the pressure is fully released, the float valve will drop and the lid will unlock and open.

Stir in the cream cheese, cover, and leave on the “Keep Warm” mode for about 10 minutes or until cheese is melted. Serve with chips.

Nutritional Facts
Servings6
Calories Per Serving491
Total Fat29g45%
Sugar3gN/A
Saturated11g55%
Cholesterol51mg17%
Protein12g24%
Carbs48g16%
Vitamin A365µg41%
Vitamin B120.2µg3.1%
Vitamin B60.3mg15.1%
Vitamin C20mg33%
Vitamin D0.3µg0.1%
Vitamin E3mg14%
Vitamin K218µg100%
Calcium252mg25%
Fiber7g29%
Folate (food)146µgN/A
Folate equivalent (total)146µg37%
Iron3mg17%
Magnesium128mg32%
Monounsaturated9gN/A
Niacin (B3)2mg10%
Phosphorus302mg43%
Polyunsaturated6gN/A
Potassium669mg19%
Riboflavin (B2)0.2mg14.1%
Sodium499mg21%
Thiamin (B1)0.2mg11%
Zinc2mg13%