This easy Instant Pot Spinach Artichoke Dip recipe is perfect for any holiday party or game day! It can be easily made vegan to fit your dietary restrictions too!
14ozartichoke hearts1 can drained, reserve ¼ cup of the liquid
10ozfrozen spinachsubstitute 4 cups of fresh chopped spinach
1cup sour cream see notes for vegan brand recommendation
¼ cup mayonnaisesee notes for vegan brand recommendation
8 ozcream cheese of choice
4clovesgarlic minced
¼ teaspoonssea salt
½ teaspoons red pepper flakes
1cupwhite cheddar cheeseshredded, see notes for vegan brand recommendation
½ cup mozzarella cheeseshredded, see notes for vegan brand recommendation
½ cup parmesan cheesegrated, see notes for vegan brand recommendation
2tablespoons fresh parsleyfor garnish (optional)
Instructions
Drain the artichoke hearts, reserving ¼ of the liquid. Add the artichoke hearts to your Instant Pot along with ¼ cup of the liquid. Then, add 3 cups of fresh spinach or 10 oz frozen spinach (no need to thaw).
Add 1 cup of sour cream, ¼ cup of mayonnaise, 8 oz of cream cheese, 4 cloves of garlic, ¼ teaspoon of salt, and ½ teaspoon of red pepper flakes on top of the artichokes and spinach in the Instant Pot. Do not add the other cheeses yet!
Close the lid, seal properly, by turning the pressure valve to the “Sealing” position, select “Pressure Cook” on “High” for 3 minutes.
When the timer is up and the dip has finished cooking, do a quick-release pressure setting carefully to open the lid.
Stir in 1 cup of cheddar, ½ cup each of mozzarella and parmesan and stir with a rubber spatula until it melts for about 2 minutes.
Press the "cancel" button if serving on a bowl, or "Keep Warm" mode to keep the cheese melted and free of lumps for a longer time.
Serve immediately, garnish with parsley, if desired.
Video
Notes
Do Not Stir! Add ingredients in the order stated, and don't add the shredded cheeses before pressure cooking! Also, don't stir the ingredients before cooking.
Spiciness: Use ¼ teaspoon of red pepper flakes for a less spicy dip or just omit.
Cheeses: Any melting cheese works! I typically love using Monterey Jack. Just keep the same proportions of 2 cups of cheese total.
Vegan Variation: You can swap the dairy components with vegan versions and the recipe works great! I use vegan mayonnaise, vegan cream cheese (Kite Hill), vegan cheddar (Daiya or Violife), vegan mozzarella (Miyoko's) and vegan parmesan (any brand of choice!)