Instant Pot Copycat Olive Garden Spinach Artichoke Dip

Olive Garden makes you wait for a table just to get this dip — your Instant Pot makes it in the time it takes to find the chips. Creamy, garlicky, and loaded with melty cheese, it’s the kind of appetizer that vanishes before the game even starts.

Instant Pot Copycat Olive Garden Spinach Artichoke Dip is the creamy, cheesy appetizer you remember from the restaurant — made at home in about 17 minutes. You add almost everything to the pot, pressure cook for 7 minutes, stir in the cheese, and you’re done. No babysitting a saucepan, no watery dip.

This has become one of the most-requested appetizers in my house — it’s my son’s go-to every Super Bowl, and it’s the first thing to disappear at the holidays. Below I’ll walk you through the ingredients, the exact pressure-cooking steps, the tips that keep it from turning watery, and how to make it if you don’t own an Instant Pot.

Why You’ll Love This Recipe

• Fast. Ten minutes of prep, seven minutes under pressure.
• Hands-off. The Instant Pot does the work while you set out chips and drinks.
• Crowd-pleaser. Tastes like the restaurant version, makes about six servings, and reheats well.
• Flexible. Works in a slow cooker or on the stovetop too (see below).

Ingredients

You only need a handful of simple ingredients, most of which you may already have. Exact amounts are in the recipe card at the bottom of the page.

• Chicken or vegetable broth: thins the base so everything cooks evenly. Use low-sodium to control salt.
• Plain Greek yogurt: adds tang and creaminess, and lightens the dip without losing richness.
• Mayonnaise: gives the dip body and a little extra richness.
• Frozen spinach: thawed and squeezed very dry. This is the number one thing that keeps the dip from getting watery.
• Canned artichokes: drained well and diced.
• Cream cheese: at room temperature so it blends smoothly.
• Parmesan cheese: freshly grated melts and tastes far better than the shaker kind.
• Mozzarella cheese: shred it yourself for the best melt.
• Seasonings: onion powder, garlic salt, and black pepper.

How to Make Instant Pot Spinach Artichoke Dip

Step 1 — Add the base ingredients. Add the broth, Greek yogurt, mayonnaise, onion powder, garlic salt, black pepper, spinach, artichokes, and cream cheese to the Instant Pot insert. (Hold the Parmesan and mozzarella for the end.)

Step 2 — Pressure cook. Lock the lid, turn the valve to Sealing, and set to High Pressure for 7 minutes. When it finishes, do a quick release by carefully turning the valve to venting.

Step 3 — Stir in the cheese and serve. Open the lid and stir well, then mix in the Parmesan and mozzarella until melted and smooth. Serve warm with your favorite dippers.

Want a golden, bubbly top? Transfer the finished dip to an oven-safe dish and broil 3–5 minutes until the cheese browns. Watch it closely so it doesn’t burn.

How Long Does It Take?

About 17 minutes total — 10 minutes to prep and 7 minutes at high pressure (plus a few minutes for the pot to come to pressure). It’s one of the fastest hot dips you can make.

No Instant Pot? Other Ways to Make It

• Slow cooker / Crockpot: Combine everything except the Parmesan and mozzarella, cover, and cook on LOW for about 2 hours (or HIGH for ~1 hour), stirring once or twice. Stir in the cheeses at the end until melted.
• Oven: Mix all ingredients, spread into a baking dish, and bake at 350°F for 25–30 minutes until hot and bubbly. Broil the last few minutes for a browned top.
• Stovetop: Warm the base ingredients in a saucepan over medium heat, stirring, then fold in the cheeses until melted.

Pro Tips for the Best Dip

• Squeeze the spinach dry. Excess water is the main cause of a runny dip.
• Drain the artichokes well, then dice so they distribute evenly.
• Use room-temperature cream cheese for a smooth, lump-free dip.
• Grate and shred your own cheese — pre-shredded cheese has anti-caking agents that don’t melt as cleanly.
• Quick release as soon as it’s done so the dip doesn’t overcook and thicken too much.
• Broil for a crispy top if you want that restaurant-style finish.
• Lower the sodium by using low-sodium broth and swapping garlic salt for garlic powder plus a small pinch of salt.

What to Serve With Spinach Artichoke Dip

Tortilla chips, pita chips, breadsticks, crackers, pretzels, toasted baguette slices, or raw veggies like celery, bell peppers, and carrots. For low-carb dippers, try pork rinds, kale chips, or zucchini chips.

How to Store Leftovers

Store leftover dip in an airtight container in the refrigerator for up to 3 days. Reheat gently on the Instant Pot’s sauté setting (or in the microwave in short bursts), stirring until warmed through. This dip doesn’t freeze well — the creamy base tends to separate.

Frequently Asked Questions

Can I make this ahead of time? Yes. Make it up to 3 days ahead and store it in the fridge. Reheat on the sauté setting, stirring until heated through.

Can I make it in a crockpot? Yes — cook everything except the cheeses on LOW for about 2 hours, then stir in the Parmesan and mozzarella at the end.

Can I use frozen spinach and canned artichokes? Absolutely — just drain and squeeze them well first so the dip isn’t watery.

Can I use different cheeses? Yes. The classic restaurant flavor leans on Parmesan and mozzarella, but Romano, Asiago, or a little Monterey Jack all work. Just know it will shift the flavor and melt slightly.

Can I add other ingredients? Diced tomatoes, jalapeños, sun-dried tomatoes, or a clove of fresh garlic all work well. Add a little extra cook time if you bulk it up.

More Copycat & Instant Pot Recipes You’ll Love

• Instant Pot Copycat Applebee’s Spinach and Artichoke Dip
• Instant Pot Homemade Salsa
• Copycat Chili’s Salsa