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A bowl of creamy Instant Pot Copycat Applebee’s Spinach and Artichoke Dip, ready to serve with chips or bread for dipping.

Instant Pot Copycat Applebee’s Spinach and Artichoke Dip

5 from 2 votes
Author: Laurie Fleming
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Servings: 16 Servings

Description

This Instant Pot Copycat Applebee’s Spinach and Artichoke Dip is a creamy, cheesy, and flavorful appetizer that's perfect for any gathering. Made with fresh spinach, artichoke hearts, and a blend of rich cheeses, it's quick and easy to prepare in the Instant Pot. Serve it with your favorite chips, crackers, or bread for a crowd-pleasing treat!

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

Instructions

  • 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.
  • Set your Instant Pot to the "Sauté" function. Add minced garlic and sauté for about 1 minute until fragrant.
  • 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.
  • Pour in the chicken or vegetable broth and stir it into the mixture.
  • Close the Instant Pot with the lid, ensuring the valve is set to "Sealing." Select the "Manual" or "Pressure Cook" function and set the timer for 5 minutes on high pressure.
  • Once the cooking time is complete, allow for a natural pressure release for about 5 minutes. Then, carefully turn the valve to "Venting" to release any remaining pressure.
  • 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.

Equipment

  • Instant Pot Pressure Cooker, or Ninja Foodi Pressure Cooker
  • Whisk

Nutrition

Serving: 1ServingCalories: 165kcalCarbohydrates: 4gProtein: 5gFat: 14gSaturated Fat: 6gPolyunsaturated Fat: 4gMonounsaturated Fat: 4gTrans Fat: 0.01gCholesterol: 31mgSodium: 314mgPotassium: 183mgFiber: 1gSugar: 1gVitamin A: 1695IUVitamin C: 6mgCalcium: 131mgIron: 1mg