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Instant Pot Spinach and Artichoke Dip

Name: Instant Pot Spinach and Artichoke Dip
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Ingredients: 8 ounces spinach (about 1 cup of frozen chopped spinach, thawed and drained); 14 ounces artichoke hearts (drained and chopped); 8 ounces cream cheese (softened); 1/2 cup sour cream; 1/2 cup mayonnaise; 1/2 cup Parmesan cheese (grated); 1 cup mozzarella cheese ( shredded); 1/4 cup Romano cheese (grated); 3 cloves garlic (minced); 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1/4 teaspoon red pepper flakes (adjust to taste); 1/4 cup chicken broth (or vegetable broth)

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Instant Pot Spinach and Artichoke Dip is a perfect dip for any party. It comes together easily in the Instant Pot, and it’s so good you’ll want to keep this recipe handy.

This recipe is perfect for your next party or dinner with friends. It’s creamy and cheesy; the artichokes give it a nice salty twist. Plus, you can make it in minutes in your Instant Pot!

Do you love spinach and artichoke dip? I bet the answer is yes. This recipe has all the flavors you know and love with a little extra kick. The garlic, cream cheese, seasonings, and Parmesan cheese will blow your mind! Don’t wait another minute to try it out for yourself today!

This recipe is a delicious and easy dip that will please any cook. It’s perfect for those who want comfort food on a lazy Sunday afternoon but don’t want to spend too much time in the kitchen. The best part of this dish is how versatile it can be, so serve it as an appetizer or a side dish with your favorite sandwich!

If you have been waiting to use your Instnat Pot, this is the perefct place to start. But if you are looking for even more Instant Pot Vegetable Recipes, some of my favorite recipes are INSTANT POT GREEN BEANS, INSTANT POT SPAGHETTI SQUASH, INSTANT POT CORN ON THE COB, and INSTANT POT ACORN SQUASH.

Best Recipe For Instant Pot Spinach and Artichoke Dip

You might have seen this dish at a party or on the menu of your favorite restaurant. It’s usually served as an appetizer with chips, crackers, or bread. You can also use it as a sandwich spread or pasta topping. What is creamy spinach and artichoke dip? It’s made by blending cream cheese with sour cream, mayonnaise, garlic powder, lemon juice, and salt. Then you stir in chopped fresh or frozen spinach leaves and canned artichoke hearts to give the sauce its signature green color and creamy texture. We’ll show you how easy it is to make this tasty dip yourself!

This recipe is so good when made in the Instant Pot. Perfect for the local sporting event, football season, or a favorite appetizer, for the holiday season.

Ingredients Needed For Easy Instant Pot Spinach Artichoke Dip

Get ready to elevate your appetizer game with this scrumptious Instant Pot Spinach and Artichoke Dip! Packed with creamy goodness and a medley of flavorful ingredients, this dip is perfect for parties, game nights, or any occasion where you want to impress your guests. Gather this handful of ingredients, fire up your Instant Pot, and create a mouthwatering dip that will disappear quickly!

Ingredients Needed For Instant Pot Spinach and Artichoke Dip

Remember the step-by-step directions and detailed ingredient list are below, in the printable recipe card at the bottom of the post, as well as the nutritional information.

Spinach: Fresh spinach adds a vibrant, earthy flavor and a healthy dose of nutrients to this creamy dip, making it delicious and nutritious.
Artichoke Hearts: Tender hearts provide a unique texture and a slightly tangy artichoke flavor that pairs perfectly with spinach.
Cream Cheese: Cream cheese contributes to the dip’s creamy and luscious texture while adding a rich, velvety taste.
Sour Cream: Sour cream enhances the dip’s creaminess and lends a pleasant tanginess that complements the other ingredients.
Vegetable Broth: Vegetable broth adds depth of flavor and helps to thin out the dip, ensuring it’s the perfect consistency for dipping.
Scallions: Green onions bring a mild flavor and a touch of freshness to the dip, providing a delightful contrast to the rich and creamy elements.
Minced Garlic: Minced garlic infuses the dip with its aromatic essence, giving it a savory kick and enhancing the overall taste.
Salt: A pinch of salt helps balance the flavors, making the dip more savory and enhancing the taste of the spinach and artichokes.
Red Pepper Flakes: Red pepper flakes provide a subtle heat that harmonizes with the creamy elements, adding a hint of spice for those who enjoy a little kick.
Shredded Cheddar Cheese: Shredded cheddar cheese contributes a bold, cheesy flavor and a golden, gooey texture when melted into the dip. For a quick appetizer, use pre-shredded cheese.
Parsley: Fresh parsley adds a pop of color and a burst of freshness as a garnish, enhancing the dip’s overall presentation and flavor profile.

How To Make Spinach and Artichoke Dip In Instant Pot

Making Spinach and Artichoke Dip in an Instant Pot is quick and hassle-free. Here’s a step-by-step guide to creating this delicious appetizer:

Prep Ingredients: Thaw the frozen spinach and squeeze out any excess water. Drain and chop the artichoke hearts. Soften the cream cheese by leaving it at room temperature for a while.

Sauté Garlic: Set your Instant Pot to the “Sauté” function. Add minced garlic and sauté for about 1 minute until fragrant.

Combine Ingredients: Turn off the “Sauté” function. Add the chopped spinach, chopped artichoke hearts, cream cheese, sour cream, mayonnaise, grated Parmesan cheese, shredded mozzarella cheese, grated Romano cheese, salt, black pepper, and red pepper flakes into the Instant Pot. Mix everything together until well combined.

Add Broth: Pour the chicken or vegetable broth and stir it. The broth helps prevent any potential burn warnings and creates a creamy consistency.

Pressure Cook: Close the Instant Pot with the lid, ensuring the pressure valve is set to “Sealing.” Select the “Manual” or “Pressure Cook” function and set the timer for 5 minutes on high pressure.

Natural Release: Once the cooking time is complete, allow a natural pressure release of about 5 minutes. Then, carefully turn the valve to “Venting” to release any remaining pressure– do a quick release.

Serve: Carefully open the Instant Pot, and your Spinach and Artichoke Dip should be hot, creamy, and ready to serve. Transfer it to a serving dish.

Garnish: Garnish your dip with a sprinkle of grated Parmesan cheese or chopped fresh parsley for a pop of color.

Enjoy: Serve your delicious Spinach and Artichoke Dip with tortilla chips, pita bread, or fresh vegetables. Dive in and savor the creamy, savory goodness!

This Instant Pot Spinach and Artichoke Dip is a crowd-pleaser and perfect for any gathering.

Recipe Variations

Here are some delightful recipe variations for your Instant Pot Spinach and Artichoke Dip to add unique twists to this classic appetizer:

Bacon and Jalapeño Spinach Artichoke Dip: Add crispy cooked bacon bits and finely chopped jalapeños and cayenne pepper to the mixture for a smoky and spicy kick.
Crab Spinach Artichoke Dip: Incorporate lump crab meat into the dip for a luxurious seafood twist. The combination of crab and artichokes is heavenly.
Sun-Dried Tomato and Feta Spinach Artichoke Dip: Mix in chopped sun-dried tomatoes and crumbled feta cheese to infuse a Mediterranean flavor into your dip.
Buffalo Spinach Artichoke Dip: Add buffalo sauce to the mixture for a spicy and tangy version of the classic dip. Serve with celery sticks and carrot chips.
Mexican Spinach Artichoke Dip: Include diced green chilies, Mexican cheeses or Monterey Jack cheese blend, and a dash of taco seasoning for a south-of-the-border twist. Serve with tortilla chips.
Healthy Spinach Artichoke Dip: Swap out some dairy ingredients with Greek yogurt or low-fat cream cheese for a lighter, creamy, flavorful version.
Vegan Spinach Artichoke Dip: Use dairy-free cream cheese and vegan cheese alternatives. Nutritional yeast can add a cheesy flavor, and almond milk is a substitute for dairy.
Spinach Artichoke and Bacon-Stuffed Mushrooms: Spoon the dip into mushroom caps and bake them until golden for a scrumptious appetizer or party snack.
Spinach Artichoke Dip Stuffed Bread: Hollow out a bread loaf, fill it with the dip and bake until bubbly and golden. Slice and serve for a delightful twist.
Spinach Artichoke Dip Pizza: Use the dip as a pizza sauce base, top with mozzarella cheese, and bake for a creamy and savory pizza experience.
Smoked Spinach Artichoke Dip: Add a smoky flavor by mixing in smoked paprika or smoked Gouda cheese (or Gruyere cheese)
Spinach Artichoke Dip Quesadillas: Spread the dip between tortillas, add extra cheese if desired, and cook until crispy for cheesy quesadillas with a twist.
Spinach Artichoke Dip Stuffed Chicken: Stuff boneless, skinless chicken breasts with the dip, then bake or grill for a creamy and savory main dish.

Feel free to get creative and combine different variations to suit your taste and the occasion. These variations can add excitement and variety to your Instant Pot Spinach and Artichoke Dip, making it a versatile crowd-pleaser.

Pro Tips

Elevate your Instant Pot Spinach and Artichoke Dip with these pro tips for a creamy, flavorful, and irresistibly delicious appetizer:

Use Fresh Spinach: While frozen spinach is convenient, fresh spinach that’s been blanched and chopped can enhance the dip’s texture and flavor. It’s worth the extra effort.
Squeeze Out Excess Liquid: Using frozen or fresh spinach, squeeze out as much liquid as possible before adding it to the Instant Pot. Excess moisture can make the dip watery.
Customize Cheese Blend: Experiment with different cheese blends. While mozzarella, Parmesan, and Romano are common choices, consider adding Gruyère, Swiss, or even a touch of blue cheese for depth of flavor.
Add Variety with Herbs: Fresh herbs like chopped fresh basil, parsley, or dill can elevate the dip’s freshness and add color. Add them just before serving for maximum impact.
Adjust Spice Level: Control the spiciness by altering the amount of red pepper flakes or adding a dash of hot sauce. Taste as you go to achieve your desired heat level.
Enhance Umami: Boost the savory notes by adding a tablespoon of Worcestershire sauce or a splash of soy sauce to the mixture.
Prevent Burn Warning: To avoid a burn warning from the Instant Pot, ensure the dip mixture doesn’t stick to the bottom. Stir well, scraping any bits from the bottom of the pot before pressure cooking.
Use Quality Artichoke Hearts: Opt for high-quality canned or jarred hearts for the best flavor and texture. Rinse and drain them well before chopping.
Garnish Creatively: Make your dip visually appealing by garnishing with additional shredded cheese, a sprinkle of paprika, or a drizzle of olive oil just before serving.
Serve Warm: Spinach and Artichoke Dip is best enjoyed warm. Keep it in the Instant Pot on the “Keep Warm” setting or transfer it to a heatproof serving dish to maintain its creamy consistency.
Make Ahead: Prepare the dip ahead of time and refrigerate it. When ready to serve, reheat it in the Instant Pot or oven until hot and bubbly.
Pair with Dippers: Offer a variety of dippers, such as tortilla chips, pita bread, baguette slices, or an assortment of fresh vegetables to suit different preferences.
Double the Batch: Consider doubling the recipe if serving a crowd. Leftovers can be refrigerated and reheated for another delicious meal.

These pro tips will help you create a Spinach and Artichoke Dip that will impress your guests and become a favorite at your gatherings.

Faq’s Instant Pot Spinach Artichoke Dip Recipe

Can I use fresh spinach instead of frozen for this recipe? Yes, you can use fresh spinach. Blanch it by quickly boiling it and then plunging it into ice water to stop cooking. Drain, chop, and use it in the recipe as you would with frozen spinach.

How can I make this dip spicier? Increase the red pepper flakes or add a dash of onion powder or hot sauce to make the dip spicier. Adjust the spice level to your preference.

Can I make this dip ahead of time? Yes, you can make the dip ahead of time and store the leftover dip in the refrigerator. Reheat it in the Instant Pot or oven before serving. It may thicken when refrigerated, so add milk or cream to adjust the reheating consistency.

Can I freeze leftover Spinach and Artichoke Dip? While it’s possible to freeze this dip, it may change in texture slightly upon thawing. The dairy ingredients can sometimes separate. If you freeze it, store it in an airtight container and reheat it gently to minimize texture changes.

What are the best dippers for Spinach and Artichoke Dip? Popular dippers include tortilla chips, corn chips, bagel chips, gluten-free crackers, pita chips, pita bread, baguette slices, crackers, and fresh vegetables like celery, carrot sticks, and bell pepper strips.

How do I prevent a burn warning on my Instant Pot? To avoid a burn warning, ensure the dip mixture doesn’t stick to the bottom of the Instant Pot. Stir well, scraping any bits from the bottom before pressure cooking. Also, ensure there’s enough liquid in the recipe, and don’t overfill the pot.

Can I make this dip vegetarian or vegan?

Yes, you can make a vegetarian version using vegetable broth instead of chicken broth. To make it vegan, use dairy-free cream cheese, sour cream, mayonnaise, and cheese alternatives.

Can I use a different type of cheese in this recipe?

Absolutely! Feel free to experiment with various cheeses to suit your taste. Different cheese blends can create unique flavors in the dip.

How long can I keep leftovers in the refrigerator? Leftover Spinach and Artichoke Dip can be stored in the refrigerator for 3-4 days. Be sure to refrigerate it promptly after serving.

Can I make this dip without an Instant Pot?– You can make Spinach and Artichoke Dip on the stovetop or in the oven. Follow a similar recipe, combining the ingredients in a saucepan or baking dish and cooking until hot and bubbly.

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