Directions: |
Directions: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 for up to 5 days or freeze up to 30 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.
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Notes: |
Personal
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
Place the stainless insert in the body of the Instant Pot with 1 cup of water and a trivet in place.
Add dip ingredients to a heat-safe dish (like this 7” aluminum cake pan).
Place the cake pan on the trivet and proceed with the pressure cooking instructions and pressure release listed in the recipe.
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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