Instant Pot Spinach Artichoke Dip

If you’re looking for a warm, creamy, and irresistible appetizer to serve at your next gathering or just to enjoy on a cozy night in, this Instant Pot Spinach Artichoke Dip is exactly what you need. It combines the classic flavors of spinach and artichokes with a luscious blend of cheeses and a hint of garlic, all cooked effortlessly in your Instant Pot. This dip is not only ultra-creamy but also incredibly easy to prepare, making it a perfect choice for both beginners and seasoned cooks. Whether you’re serving it with crispy pita chips, fresh veggies, or crusty bread, this dip will quickly become a crowd favorite.

Why This Recipe Is a Must-Try

This Instant Pot Spinach Artichoke Dip stands out for several reasons. First, the Instant Pot does an amazing job of melding all the flavors together in a fraction of the time it would take on the stove or in the oven. The steam and pressure help the cream cheese and cheeses melt perfectly, creating a silky smooth texture that’s hard to beat. Plus, by using frozen spinach and canned artichokes, this recipe is convenient and accessible year-round.

Another reason this recipe shines is its balance of flavors and textures. The tender artichoke hearts add a subtle tang, while the spinach brings a fresh, green element. The garlic and crushed red pepper flakes give a gentle kick without overpowering the dish. And the mixture of mozzarella (or cheddar) and parmesan cheeses creates a rich, cheesy finish that’s simply divine.

Finally, this recipe is versatile and can easily be adjusted to suit your taste preferences or dietary needs. It’s perfect for entertaining, game day, or just a comforting snack.

Ingredients

• 1 10 oz package (280 g) frozen chopped spinach, thawed and drained
• 1 14 oz can (400 g) quartered artichoke hearts, rinsed and drained
• 8 oz block (225 g) cream cheese, cubed
• ¾ cup sour cream
• ½ cup (120 ml) vegetable stock
• 3 cloves garlic, minced
• ½ teaspoon kosher salt
• ¼ teaspoon crushed red pepper flakes
• 2 cups shredded mozzarella or cheddar cheese
• ½ cup grated parmesan cheese

How To Make Instant Pot Spinach Artichoke Dip

Step 1: Prepare the Ingredients

Start by thawing the frozen chopped spinach. You can do this by leaving it in the refrigerator overnight or placing it in a microwave-safe bowl and microwaving it for a couple of minutes. Once thawed, squeeze out as much excess water as possible using a clean kitchen towel or paper towels. Drain and rinse the quartered artichoke hearts thoroughly to remove any brine or liquid. Mince the garlic cloves finely.

Step 2: Sauté Garlic in the Instant Pot

Set your Instant Pot to the ‘Sauté’ mode and allow it to heat up. Add a small splash of vegetable broth or your preferred cooking oil to prevent sticking. Add the minced garlic and sauté for about 1 minute until fragrant, stirring frequently to avoid burning.

Step 3: Add Cream Cheese and Vegetable Stock

Add the cubed cream cheese to the pot along with the vegetable stock. Stir constantly to help the cream cheese soften and melt, creating a creamy base for your dip.

Step 4: Incorporate Spinach, Artichokes, and Seasonings

Add the drained spinach and artichoke hearts to the pot. Sprinkle in the kosher salt and crushed red pepper flakes. Mix well to combine all the ingredients evenly.

Step 5: Layer the Cheeses

Add the shredded mozzarella or cheddar cheese on top of the mixture, followed by the grated parmesan cheese. Do not stir immediately; this allows the cheese to melt gradually as the dip cooks.

Step 6: Pressure Cook

Close the Instant Pot lid and seal the valve. Set the Instant Pot to ‘Manual’ or ‘Pressure Cook’ mode on low pressure for 5 minutes. Once the timer goes off, perform a quick release to release the pressure.

Step 7: Stir and Serve

Open the lid carefully and stir the dip thoroughly to combine all the melted cheeses with the spinach and artichokes. Taste and adjust salt or spice if desired. Your Instant Pot Spinach Artichoke Dip is ready to serve warm with your favorite dippers!

Expert Tips

• Drain the spinach and artichokes well: Removing excess moisture is key to preventing a watery dip.
• Use full-fat cream cheese and sour cream: This ensures the dip is rich and creamy.
• Don’t skip the quick release: It prevents overcooking and helps maintain the perfect texture.
• Customize your cheese blend: Mixing mozzarella and cheddar adds depth of flavor.
• Serve warm: The dip is best enjoyed fresh and warm; reheat gently if needed.
• Pair with crunchy dippers: Pita chips, toasted baguette slices, or fresh vegetables work wonderfully.

Variations and Customizations

• Add protein: Stir in cooked, shredded chicken or turkey for a heartier dip.
• Spice it up: Increase crushed red pepper flakes or add a dash of hot sauce for extra heat.
• Try different cheeses: Swap mozzarella for gouda, provolone, or pepper jack for a unique twist.
• Make it vegan: Use vegan cream cheese, sour cream, and plant-based cheeses while substituting vegetable stock with water or vegan broth.
• Boost the herb flavor: Add fresh chopped basil, parsley, or chives at the end for a fresh note.

How to Store Leftovers

To store any leftover spinach artichoke dip, transfer it to an airtight container and place it in the refrigerator. It will keep well for up to 3-4 days. When ready to enjoy again, reheat the dip gently in a microwave or on the stovetop over low heat, stirring occasionally until warm and creamy. If the dip has thickened too much, add a splash of vegetable stock or milk to loosen it up to your desired consistency.

FAQ

Can I use fresh spinach instead of frozen?

Absolutely! If using fresh spinach, use about 6-8 cups of loosely packed spinach leaves. Sauté them in the Instant Pot or a pan until wilted, then proceed with the recipe. Be sure to squeeze out any excess moisture before adding to the dip.

Is it possible to make this dip in a slow cooker instead?

Yes, you can make this dip in a slow cooker. Combine all ingredients in the slow cooker and cook on low for 2-3 hours or until the cheeses are melted and the dip is heated through, stirring occasionally.

What can I use if I don’t have an Instant Pot?

You can prepare this dip on the stovetop by melting the cream cheese and vegetable stock over medium heat, then stirring in the spinach, artichokes, seasonings, and cheeses until everything is melted and combined.

Can I prepare this dip ahead of time?

Yes! You can assemble the dip ingredients in the Instant Pot insert, cover, and refrigerate for up to 24 hours. When ready, cook as directed. Alternatively, prepare the dip completely, refrigerate, and reheat gently before serving.

Conclusion

This Instant Pot Spinach Artichoke Dip is a wonderful way to enjoy a classic appetizer with minimal effort and maximum flavor. The Instant Pot simplifies the process, creating a creamy, cheesy dip that’s perfect for any occasion. Whether you stick with the classic recipe or customize it with your favorite ingredients, this dip is sure to impress your family and friends. So next time you want a comforting, crowd-pleasing snack, give this recipe a try—you won’t be disappointed!