I really like spinach artichoke dip! It’s super creamy and the mix of soft artichokes, spinach, and garlic tastes great. I often eat this dip at Applebee’s, and it’s so yummy and comforting that I find myself wanting it a lot! Because I wanted this dip so much, I thought, why not make it at home? The recipe is easy, and I think I got the taste just right! I used my Instant Pot to make this dip, which made it even simpler. I’m sure you’re going to like this homemade version of the Applebee’s dip! If you want to cook whole artichokes in the Instant Pot, I have a recipe for that too. And if you want more Instant Pot recipes, don’t forget to check out my collection of Instant Pot recipes.
The Ingredients
To make the delicious dip, here’s what you’ll need: Complete list of ingredients and amounts can be found in the recipe card below.
Spinach – I use frozen chopped spinach as I always have it in my freezer, and since it’s chopped, it’s perfect for this dip. Artichoke – I use canned quartered artichoke hearts that I rinse, drain, and chop up. Cream cheese and sour cream. Stock – Adding stock is important for the Instant Pot to come to pressure. I use homemade vegetable stock that I make in my Instant Pot using kitchen scraps. You can also use chicken stock if that’s what you have available. Garlic, chili flakes, and salt. Cheese – I used a mix of cheddar cheese and parmesan cheese. You can also use mozzarella if you like or Monterey Jack.
How to Make Instant Pot Spinach Artichoke Dip
This is incredibly easy! You simply add all the ingredients to the Instant Pot, start the cooking process, and then mix in the cheese.
Recipe Tips
No Need to Thaw Spinach: You can add the frozen spinach directly into the pot. There’s no need to thaw it first, which saves you time. Lighter Option: If you want to make the dip a bit healthier, you can replace the sour cream with Greek yogurt. This will reduce the calories but still keep the dip creamy. Ingredient Order Matters: Be sure to add the ingredients to the pot in the order listed in the recipe. Don’t stir them until after the pressure cooking is done. Instant Pot Size: This recipe works well in a 6-quart Instant Pot. If you’re using a different size, you may need to adjust the cooking time. Making a Smaller Batch: If you want to make less dip, you can use the pot-in-pot method to avoid the Instant Pot’s ‘Burn’ warning. Put the ingredients into a heat-proof dish, place it on the trivet inside the pot, and add a cup of water. After cooking, use oven mitts to remove the dish. Leftovers: If you have leftover dip, you can easily reheat it in the microwave. It’s also tasty served with warm cooked pasta for a quick meal.
I hope you enjoy making and eating this delicious Spinach Artichoke Dip as much as I do! If you try it out, please take a moment to rate and review the recipe below. And if you’re on Pinterest, don’t forget to pin this recipe to your favorite board so you can easily find it later. Happy cooking, and enjoy every bite! © Little Sunny Kitchen
