Instant Pot® Spinach and Artichoke Dip recipe
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Ingredients
- 1 (10 ounce) package frozen chopped spinach 1 (14 ounce) can artichoke hearts, drained and quartered 8 ounces cream cheese 1 cup sour cream ½ cup chopped white onion ½ cup chicken broth 3 cloves garlic, minced ½ teaspoon salt crushed red chile flakes 2 cups grated Parmesan cheese 3 cups shredded Monterey Jack cheese
Nutrition Info
- 439.1 caloriescarbohydrate: 9.4 gcholesterol: 99.5 mgfat: 34.8 gfiber: 2.4 gprotein: 23.8 gsaturatedFat: 21.5 gservingSize: -sodium: 1059.3 mgsugar: 1.3 gtransFat: : -unsaturatedFat: : -
Directions Instant Pot® Spinach and Artichoke Dip
Directions
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Combine frozen spinach, artichoke hearts, cream cheese, sour cream, onion, chicken broth, garlic, salt, and chile flakes in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select manual pressure according to manufacturer's instructions, set timer for 4 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Add Parmesan cheese and Monterey Jack cheese. Whisk until smooth. Serve immediately.