Instant Pot Spinach Artichoke Dip is insanely creamy & cheesy, a fantastic dump & start instant pot recipe that get’s done in 15 mins. You’ll love this copycat Applebee’s spinach artichoke dip recipe because it’s incredibly easy to make and always a crowd pleaser!
Check out our collection of easy Instant Pot Recipes!
Spinach Artichoke Dip without Mayo
Today’s hot spinach artichoke dip is loaded with frozen spinach, artichokes, lots of cream, different cheeses & addictive flavors. One bite of this creamy party dip and you’ll come back to this again & again!
An Easy Party Dip
This is in fact the best spinach artichoke dip that’ll make your guests begging for the recipe! Here’s why you’ll love this recipe so much:
- You can make it well ahead of time.
- Serve it hot & bubbly or cold!
- It reheats beautifully.
- Use whatever cheese you have on hand or flavors you love.
- Too easy to make in the instant pot, no baking required – just dump everything, pressure cook & mix the cheeses.
- It feeds an army, an easy party appetizer , everyone’s favorite!
- Tastes even better than Applebee’s spinach artichoke dip or any store bought version.
Ingredients & substitutions
Find the Ingredients with actual measurements at the bottom of the post. The list below is just a reference.
- Frozen Spinach: No need to thaw or squeeze. Use it directly from the freezer.
- Artichokes: Canned artichokes taste best in this recipe than the frozen ones. They have a bit of tang & so much more flavorful. Don’t forget to quarter the artichokes and drain them from the can. You can sub the canned artichokes with marinated artichokes. They are marinated in olive oil with seasonings and packs a punch always.
- Cream Cheese: Use full fat cream cheese for the depth of flavor & extra creamy consistency. No need to thaw the cream cheese block.
- Sour Cream: Use full fat sour cream for best flavors.
- Cheeses: I love to use a mix of grated or pre-shredded mozzarella, parmesan & Colby Jack cheeses. You can use whatever you have on hand or the flavors you love. You can also play with the cheese ratio. You can sub the parm with gouda, gruyere or swiss cheese. You can even add a mix of parm & gouda or parm & gruyere or swiss cheese.
- Onion: ½ cup of roughly chopped yellow onion will take this spinach artichoke dip instant pot recipe to the next level.
- Garlic: Without garlic the dip will be bland. You can even go heavy on the garlic.
- Red pepper flakes: Adds a bit of kick without making the recipe spicy!
- Water: Needed to build pressure in the instant pot. You can even use chicken stock or veggie stock.
- Salt: Use according to your own personal taste preference.
- Hot bubbly dip: You can transfer this instant pot artichoke spinach dip into a baking dish. Top it with more cheese and broil for a few mins until the top turns lightly golden and bubbly.
- Lighter dip: Sub the full fat cream cheese with reduced fat cream cheese. And sub all the cheese with their reduced fat counterparts. You can also sub the sour cream in this recipe with Greek yogurt.
- Dip consistency: This recipe makes an ultimate creamy & cheesy dip. If you prefer a creamier version and less cheesy version just reduce the amount of cheese and sour cream from the recipe.
- Using fresh Spinach: You can make this Spinach artichoke dip with fresh spinach. Just coarsely chop about 8-10 ounces of baby spinach and add them in place of the frozen spinach. No need to rinse or squeeze the spinach.
How to make Instant Pot Spinach Artichoke Dip?
Find the detailed step by step recipe along with measurements + Video at the bottom of the post.
Step #1 Dump & Cook
- Dump ingredients: Add all the ingredients in the instant pot except the parmesan, mozzarella & colby jack cheeses.
- Pressure cook: Secure the lid, seal the valve and pressure cook on HIGH for just 4 mins followed by quick pressure release.
Step #2 Add Cheeses & mix well
- Add cheeses: CANCEL the pressure cook function and hit the keep warm mode button and set it on LOW heat. You can change the hit settings by pressing the keep warm button multiple times. Add the cheeses one by one and stir briskly to fully incorporate the cheese into the creamy dip.
- Serve: Serve it immediately. If you prefer an extra cheesy bubby top than transfer the dip into a baking dish, sprinkle some more cheese of your choice and broil it in the oven for 3-4 mins or until you have a lightly golden bubbly gooey cheesy top! Enjoy!
Can you freeze homemade spinach artichoke dip?
Yes, you can freeze homemade spinach artichoke dip for up to 2 months. Use heavy duty freezer safe containers or bags.
How long does spinach artichoke dip last?
Spinach artichoke dip will last for about 4 days in the fridge. I prefer to use an airtight container to store the leftovers.
What to serve
- Tortilla chips.
- Pita chips.
- Veggies like celery, baby carrots.
How to reheat
You need to thaw the frozen dip overnight in the fridge before reheating it.
- Microwave Oven: Reheat the dip stirring every 30 seconds until warm or hot. Avoid over stirring.
- Instant Pot: You can transfer the fridge cold or thawed frozen dip into the instant pot. Press the “KEEP WARM” button and set it on LOW. You can set the temp to low by pressing the keep warm button more than once.
- Stove top: You can reheat the dip in a heavy bottomed saucepan over medium low heat stirring frequently until the dip becomes warm or hot.
- Oven: Transfer the fridge cold or thawed frozen artichoke spinach dip in an oven safe baking tray, sprinkle cheese of your choice (whatever you used in the recipe) and bake uncovered at 350 degrees Fahrenheit for 15 mins or until heated through and the cheese on the top begins to bubble.
- Slow cooker: Place the cold dip in the slow cooker, cover and keep on low for 4 hours.
This dip tastes fantastic when hot. However, you can also serve it cold over bruschetta or crackers.
Yes, you can use fresh spinach instead of frozen for spinach dip. Just replace the frozen spinach with 8-10 ounces fresh chopped baby spinach.
Yes, spinach artichoke dip can be reheat until warm or hot.
Yes, spinach artichoke dip is gluten free.
More appetizer recipes
- Honey Sriracha Chicken Wings.
- Korean Gochujang Chicken Wings.
- Tandoori Wings.
- Copycat Buffalo Wild Wings Asian Zing Wings.
- Spicy Garlic Wings.
I LOVE HEARING FROM YOU! If you try this Instant Pot Spinach Artichoke Dip recipe, please let me know! Leave a comment and rate it below. I would love to hear how it turned out for you, or any changes you make. You can also follow me on Pinterest or subscribe our free NEWLETTER for new recipes every week!
Instant Pot Spinach Artichoke DipPrint Recipe Pin Rate
Watch Recipe Video
- 10 ounce frozen spinach (**use chopped frozen spinach and not cut leaf. 284 g.)
- 14 ounce artichoke hearts (**drained from the can and quartered. 396 g.)
- 8 ounce cream cheese (**1 block, 226 g. No need to set it at room temperature. )
- 1 cup sour cream
- 2 cups Mozzarella Cheese (**grated or pre-shredded.)
- 2 cups Parmesan Cheese (**grated or pre-shredded.)
- 1 cup Colby Jack Cheese (**grated or pre-shredded.)
- 1 tbsp garlic (**minced.)
- 1 tsp red pepper flakes (**optional. Skip if heat intolerant.)
- ½ cup Water
- Salt (to taste) (**use according to your own personal taste preference.)
Dump & Pressure Cook
- Add the frozen spinach (not need to thaw or squeeze), quartered artichoke hearts , water, onion, garlic, cream cheese (directly from the fridge), sour cream, red pepper flakes, salt according to your own personal taste preference. DO NOT stir or mix anything. Add everything in this order only.
- Secure the lid of the instant pot, seal the valve and PRESSURE COOK on HIGH for just 4 minutes. Once the cooking cycle is over the instant pot will begin to beep. Immediately perform a quick pressure release manually by moving the valve from the sealing to the venting position. Open the lid of the instant pot carefully once the floating metal pin on top of the lid drops. CANCEL the pressure cook mode.
- Hit the KEEP WARM mode and set it on LOW. You can change the heat settings by pressing the KEEP WARM button multiple times. Add the parmesan cheese and stir briskly to mix well until the cheese fully incorporates. Next, add the mozzarella cheese, stir until the cheese completely incorporates into the dip. Finally, add the Colby jack and stir well until the cheese melts and fully incorporates to form the creamy cheesy spinach artichoke dip. You can do a taste test and add salt if you feel like. I didn't add any salt.
- Serve warm. If you love an ultimate cheesy bubbly top you can transfer the dip into a baking dish, top it with more grated cheeses and broil in the oven for 4-5 mins or until lightly golden and bubbly. Enjoy!
- What kind of cheeses we can use? You can use whatever cheese you have on hand. Use what flavors you love. For instance you can use Monterey jack instead of Colby jack. You can sub the parm with gouda, gruyere or swiss cheese. You can even add a mix of parm & gouda or parm & gruyere or swiss cheese.
- Spicy dip: Add more red pepper flakes.
- For bubbly cheesy top: Transfer the cooked dip in a baking dish, top it with more cheese and broil in the oven for 3-4 mins or until the top turns lightly golden and bubbly.
- Heat intolerant: Skip the red pepper flakes from the recipe. They actually add an awesome kick to the dip but doesn’t make it spicy.