Instant Pot Spinach and Artichoke Dip
Recipe by Soup Loving Nicole from allrecipes.com
Dinner,Appetizer 30 Mins.
Ingredients
8
8 servings
- •1 (14 ounce) can artichoke hearts, drained and quartered
- •1 (10 ounce) package frozen chopped spinach
- •8 ounces cream cheese
- •1 cup sour cream
- •0.5 cup chopped white onion
- •0.5 cup chicken broth
- •3 cloves garlic, minced
- •0.5 teaspoon salt
- •crushed red chile flakes
- •3 cups shredded Monterey Jack cheese
- •2 cups grated Parmesan cheese
Instructions
- Combine artichoke hearts, frozen spinach, 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. Whisk in Monterey Jack and Parmesan cheese until smooth; serve immediately.
Nutritional Facts
Per 8 servings
- Calories: 439
- Carbohydrate: 9g
- Fat: 35g
- Fiber: 2g
- Protein: 24g
- Sugar: 1g
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