• Place ARTICHOKES and FROZEN SPINACH (no need to thaw) in the Instant Pot along with ¼ cup of the reserved ARTICHOKE BRINE or other cooking liquid.
• 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.

  Note: If using block frozen spinach, add 1 minute to the pressure cook time, totaling 4 minutes on HIGH pressure.
• When cooker is done, allow the pot to sit undisturbed for a 10-minute natural pressure release (NPR).

  Then 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. *see footnote for stretchy 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 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 or freeze up to 30 days.