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Instant Pot Spinach Artichoke Dip is a must-have appetizer for parties and game day. It’s super creamy and divinely delicious. This spinach artichoke dip is an easy Instant Pot recipe that practically makes itself in 20 minutes.

spinach artichoke dip being stirred by wooden spoon in the Instant Pot

Instant Pot spinach artichoke dip is as delightfully scrumptious as my Baked Spinach and Artichoke Dip, but it’s even easier to make. How so? Well, there’s no thawing or squeezing spinach and there’s no waiting for cream cheese to soften. You just toss everything into the cooker, go do stuff, come back, stir in cheese, and devour! So, yeah, if you own a pressure cooker, you need this warm artichoke dip recipe in yo life!

INSTANT POT SPINACH ARTICHOKE DIP INGREDIENTS

  • canned artichokes – do not use fresh artichokes
  • frozen spinach (block or bag)
  • cream cheese – use any fat content you prefer
  • mayonnaise
  • sour cream
  • garlic cloves
  • salt and pepper
  • grated Parmesan cheese

HOW TO MAKE INSTANT POT SPINACH ARTICHOKE DIP

  1. Add all ingredients (except Jack cheese and Parmesan cheese) to the Instant Pot. Note: it’s fine to add a frozen block of spinach … no need to thaw first.
  2. Secure lid, close pressure valve, and cook on high pressure for 3 minutes with a 10-minute natural pressure release.
  3. Release remaining steam, open lid, stir in cheeses, remove dip from heat source, and devour.

CAN I USE FROZEN SPINACH FOR INSTANT POT SPINACH DIP

You sure can and there’s no need to thaw it! You can use a 10 oz spinach block or use the loose, frozen spinach in a bag. Either way, there’s no thawing, rinsing, or squeezing the water from it. Just drop it in and let the Instant Pot do the rest!

HOW TO MAKE SPINACH DIP IN THE INSTANT POT USING POT-IN-POT METHOD (ALSO CALLED PIP)

This method is not required for spinach artichoke dip, but here are a few reasons why you would use the smaller pot A) to serve it from the dish used to pressure cook it; B) to accommodate scaling down the recipe; or C) to melt cheese over the dip in the oven after pressure cooking it. Here’s how to use pot-in-pot:

  1. Add 1 cup of water and a trivet to the Instant Pot.
  2. Combine dip ingredients and pour into a separate heat-safe dish (like this 7” aluminum cake pan).
  3. Place the cake pan on the trivet in the cooker and proceed with the recipe to pressure cook the dip and depressurize the pot.
  4. After safely opening the lid, carefully transfer the dip dish outside of the Instant Pot and serve.

WHAT TO EAT WITH SPINACH ARTICHOKE DIP

  • potato chips
  • tortilla chips
  • baked crostini (toasted bread)
  • vegetable sticks
  • French bread (easy recipe)
  • pita chips
  • pita bread
  • crackers

CAN YOU FREEZE SPINACH ARTICHOKE DIP?

Yes! You can store it in a freezer-safe container up to 90 days. To thaw, just put it in the refrigerator to thaw overnight. After that, it’s ready to heat-and-serve, or enjoy cold.

RECOMMENDED TOOLS

  • 6 quart Instant Pot
  • garlic press
  • box grater

Instant Pot Spinach Artichoke Dip Recipe

Prep Time: 5 minutes
Pressure cook time: 4 minutes
Total Time: 20 minutes
Yield: 8 (1/2 cup) servings

INGREDIENTS

  • 14 oz can Quartered Artichoke Heartsdrained, reserve brine
  • 9 oz pkg Frozen Spinachsame as 2 1/2 cups loose frozen spinach
  • 8 oz pkg Cream Cheese
  • 1/4 cup Mayonnaise
  • 1/4 cup Sour Cream
  • 4 Garlic Clovesminced
  • 1/4 tsp Kosher Salt
  • 1/8 tsp Black Pepper
  • 1 cup Monterey Jack Cheese4 oz shredded
  • 1/2 cup Grated Parmesan Cheese2 oz

RECIPE VIDEO

RECIPE INSTRUCTIONS

  • Place ARTICHOKES and FROZEN SPINACH (no need to thaw) in the Instant Pot. Pour in 1/4 cup of the reserved ARTICHOKE BRINE or preferred liquid.

    Note: If using pot-in-pot method, see recipe footnotes for instructions.

  • Place CREAM CHEESE, MAYONNAISE, SOUR CREAM, and GARLIC on top of the spinach and artichokes. Add SALT and PEPPER.
  • Secure the lid, turn pressure valve to “Sealing” and select “Manual” or “Pressure Cook” on HIGH for 3 minutes.
  • When cooker is done, allow the pot to sit undisturbed for a 10-minute natural pressure release (NPR).

    Then flip the pressure valve to the “venting” position and release any remaining steam.

  • Open the lid, stir in JACK CHEESE and PARMESAN CHEESE until smooth and creamy. It will be very creamy and fluffy. *see footnote for stretchy cheese
  • Press the “cancel” button to terminate “keep warm” mode to prevent overcooking the dip. The constant heat can make the creamy texture become lumpy.

Serving and Storage and Reheat Instructions

  • Warm dip can be enjoyed immediately with bread, crackers, vegetables, or chips…or from a spoon 😉
  • To serve cold, allow to cool, then refrigerate until chilled through, and serve. Note: texture will be firm.
  • Refrigerate in an airtight container up to 5 days or freeze up to 30 days.
  • To reheat, stir in small amounts of reserved ARTICHOKE BRINE (or any preferred liquid) to adjust consistency, if desired. Reheat dip over medium heat on the stove or medium-high in the microwave until warmed through, stirring as needed.

Recipe Notes

Spinach artichoke dip texture

This spinach artichoke dip is very creamy and fluffy. If you want it to have a stretchy cheese consistency, add more jack cheese before serving OR use mozzarella cheese in place of jack cheese.

You can also sprinkle cheese on the top and broil the dip a few minutes until the cheese melts and turns golden brown.

If you want the artichoke dip thinner, add a splash of reserved artichoke brine to adjust constistency.

Substitutions

If you don’t want mayonnaise or sour cream in this dip, you can use either interchangeably, or replace either (or both) with Greek yogurt or other dairy products of choice.

Pot-in-Pot Method (also called PIP)

This method is not required for spinach artichoke dip, but here are a few reasons why you would use the smaller pot A) to serve it from the dish used to pressure cook it; B) to accommodate scaling down the recipe; or C) to melt cheese over the dip in the oven after pressure cooking it. Here’s how to use pot-in-pot:

  1. Add 1 cup of water and a trivet to the Instant Pot.
  2. Combine dip ingredients and pour into a separate heat-safe dish (like this 7” aluminum cake pan).
  3. Place the cake pan on the trivet in the cooker and proceed with the recipe to pressure cook the dip and depressurize the pot.
  4. After safely opening the lid, carefully transfer the dip dish outside of the Instant Pot and serve.

Nutrition

Serving: 0.5cup | Calories: 304kcal | Carbohydrates: 6g | Protein: 10g | Fat: 27g | Saturated Fat: 11g | Cholesterol: 56mg | Sodium: 598mg | Potassium: 185mg | Fiber: 2g | Sugar: 2g | Vitamin A: 4824IU | Vitamin C: 13mg | Calcium: 264mg | Iron: 1mg

Nutrition data provided as courtesy estimates using unbranded ingredients from a nutrition database. Please consult preferred resource for precise data.

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