Instant Pot Spinach Artichoke Dip
Instant Pot Spinach Artichoke Dip is insanely creamy, cheesy and 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!
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Servings: 10 people
Calories: 339kcal
Cost: $5
Equipment
Ingredients
- 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.
Instructions
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.
Mix Cheeses
- 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!
Video
Notes
- 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.
Nutrition Facts
Instant Pot Spinach Artichoke Dip
Amount Per Serving
Calories 339
Calories from Fat 243
% Daily Value*
Fat 27g42%
Saturated Fat 16g100%
Polyunsaturated Fat 1g
Monounsaturated Fat 7g
Cholesterol 81mg27%
Sodium 803mg35%
Potassium 221mg6%
Carbohydrates 6g2%
Fiber 2g8%
Sugar 2g2%
Protein 18g36%
Vitamin A 4270IU85%
Vitamin C 2mg2%
Calcium 527mg53%
Iron 1mg6%
* Read our privacy policy - Calorie information is provided as a courtesy only and should be leveraged as an estimate rather than a guarantee.Percent Daily Values are based on a 2000 calorie diet.
Nutrition
Calories: 339kcal | Carbohydrates: 6g | Protein: 18g | Fat: 27g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 81mg | Sodium: 803mg | Potassium: 221mg | Fiber: 2g | Sugar: 2g | Vitamin A: 4270IU | Vitamin C: 2mg | Calcium: 527mg | Iron: 1mg