Instant Pot Spinach Artichoke Dip

Instant Pot Spinach Artichoke Dip is everyone's favorite warm appetizer for any occasion. It's super creamy and divinely delicious. This spinach artichoke dip is an easy Instant Pot recipe that practically makes itself in 20 minutes.

Instant Pot spinach artichoke dip is as delightfully scrumptious as my Baked Spinach and Artichoke Dip, but it’s even easier to make. How so? Well, there’s no thawing or squeezing spinach and there's no waiting for cream cheese to soften. You just toss everything into the cooker, go do stuff, come back, stir in cheese, and devour! So, yeah, if you own a pressure cooker, you need this warm artichoke dip recipe in yo life!

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Instant pot spinach artichoke dip ingredients

* get full printable recipe below

• canned artichokes
• frozen spinach (block or bag)
• cream cheese
• mayonnaise
• sour cream
• garlic
• salt and pepper
• grated Parmesan cheese

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How to make Instant Pot spinach artichoke dip

* get full printable recipe below

1. Add all ingredients (except Jack cheese and Parmesan cheese) to the Instant Pot. Note: it's fine to add a frozen block of spinach ... no need to thaw first.
2. Secure lid, close pressure valve, and cook on high pressure for 3 minutes with a 10-minute natural pressure release.
3. Release remaining steam, open lid, stir in cheeses, remove dip from heat source, and devour.

Can I use frozen spinach for Instant Pot Spinach Dip

You sure can and there's no need to thaw it! You can use a 10 oz spinach block or use the loose, frozen spinach in a bag (my personal fav). Either way, there’s no thawing, rinsing, or squeezing the water from it. Just drop it in and let the Instant Pot do the rest!

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How to make spinach dip in the Instant Pot using pot-in-pot method

You might want to use the pot-in-pot method for this recipe if you want to A) make the dip in a serving dish, or B) you want to reduce the batch size, or C) you want to bake cheese on the surface of the dip after pressure cooking it. Here's how:

1. Place the stainless insert in the body of the Instant Pot with 1 cup of water and a trivet in place.
2. Add dip ingredients to a heat-safe dish (like this 7” aluminum cake pan).
3. Place the pan on the trivet and proceed with the pressure cooking instructions and pressure release.
4. After safely opening the lid, carefully transfer the dip dish outside of the Instant Pot.

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What to eat with spinach artichoke dip

• potato chips
• tortilla chips
• crostini (grab this easy recipe!)
• vegetable sticks
• French bread (grab this easy recipe!)
• pita chips
• pita bread
• crackers

Can you freeze spinach artichoke dip?

I do not recommend freezing this dip. The dairy separates and gets watery. If you do freeze it, be sure to warm it up before eating it to make sure the ingredients are incorporated again.

Recommended tools

• 6 quart Instant Pot
• garlic press
• box grater

Easy dip recipes

• Roasted Red Pepper Hummus
• French Onion Dip with Greek Yogurt
• Loaded Black Bean Dip
• Baked Spinach Artichoke Dip
• Herb Artichoke White Bean Dip

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Instant Pot Spinach Artichoke Dip

Instant Pot Spinach Artichoke Dip is everyone's favorite warm appetizer for any occasion. It's super creamy and divinely delicious. This spinach artichoke dip is an easy Instant Pot recipe that practically makes itself in 20 minutes.

5 from 6 votes

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Prep Time: 5 minutes

Pressure cook time: 4 minutes

Total Time: 20 minutes

Yield: 8 (1/2 cup) servings

Author: Traci - TheKitchenGirl.com

Ingredients

• 14 oz can Artichoke Hearts (Quartered) drained, reserve brine
• 9 oz pkg Frozen Spinach same as 2 1/2 cups loose frozen spinach
• 8 oz pkg Cream Cheese
• 1/4 cup Mayonnaise
• 1/4 cup Sour Cream
• 4 Garlic Cloves
• 1/4 tsp Kosher Salt
• 1/8 tsp Black Pepper
• 1 cup Monterey Jack Cheese 4 oz shredded
• 1/2 cup Grated Parmesan Cheese 2 oz

RECIPE VIDEO

Recipe Instructions

• Place ARTICHOKES and frozen SPINACH on the bottom of the stainless insert of the Instant Pot. Pour in 1/4 cup of the reserved ARTICHOKE BRINE or other liquid. (No need to thaw spinach)

  Note: See pot-in-pot method in recipe notes below.
• Place CREAM CHEESE, MAYONNAISE, SOUR CREAM, and GARLIC on top of the spinach and artichokes. Add SALT and PEPPER.
• Secure the lid, turn pressure valve to “Sealing” and select “Manual” or “Pressure Cook” on HIGH for 3 minutes.
• When cooker is done, allow a 10-minute natural pressure release (NPR). Flip the pressure valve to the "venting" position and release any remaining steam.
• Open the lid, stir in JACK CHEESE and PARMESAN CHEESE until smooth and creamy. It will be very creamy and fluffy. If you want it stretchy-cheesy, you can stir in small amounts of additional jack cheese.
• Press the "cancel" button to terminate "keep warm" mode to prevent overcooking the dip. The constant heat can make the creamy texture become lumpy.

Serving and Storage and Reheat Instructions

• Warm dip can be enjoyed immediately with bread, crackers, vegetables, or chips...or from a spoon 😉
• To serve cold, allow to cool, then refrigerate until chilled through, and serve. Note: texture will be firm.
• Refrigerate in an airtight container up to 5 days.
• To reheat, stir in small amounts of reserved ARTICHOKE BRINE (or any preferred liquid) to adjust consistency, if desired. Reheat dip over medium heat on the stove or medium-high in the microwave until warmed through, stirring as needed.

Tried this recipe? I'd love your review!Visit the comments below and tell me how it went.

RECIPE NOTES

Spinach artichoke dip texture

This spinach artichoke dip is very creamy and fluffy. If you want it to have a stretchy cheese consistency, simply stir in more cheese to the dip while it's still warm OR sprinkle cheese on the top and broil the dip a few minutes until the cheese melts and turns golden brown.

Substitutions

If you don't want mayonnaise or sour cream in this dip, you can use either interchangeably, or replace either (or both) with Greek yogurt or other dairy products of choice.

Pot-in-Pot Method

1. Place the stainless insert in the body of the Instant Pot with 1 cup of water and a trivet in place.
2. Add dip ingredients to a heat-safe dish (like this 7” aluminum cake pan).
3. Place the cake pan on the trivet and proceed with the pressure cooking instructions and pressure release listed in the recipe.
4. After safely opening the lid, carefully transfer the dip dish outside of the Instant Pot.

Nutrition

Serving: 0.5cup | Calories: 304kcal | Carbohydrates: 6g | Protein: 10g | Fat: 27g | Saturated Fat: 11g | Cholesterol: 56mg | Sodium: 598mg | Potassium: 185mg | Fiber: 2g | Sugar: 2g | Vitamin A: 4824IU | Vitamin C: 13mg | Calcium: 264mg | Iron: 1mg

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The Kitchen Girl

Recipe author and food photographer at The Kitchen Girl

I'm on a mission to help you eat healthy AND save money through simple, everyday recipes, product reviews, and budget-friendly kitchen tips.

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Latest posts by The Kitchen Girl (see all)

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• Instant Pot Spinach Artichoke Dip - 10/16/2020