The Easiest Instant Pot Spinach Artichoke Dip
I love this spinach artichoke dip more than anything! This recipe is simple, easy and will be perfect for your next get together.
Servings: 12
Calories: 227kcal
Equipment
- Instant Pot
- or Large Stock Pot
Ingredients
- 16 oz sour cream
- 8 oz block of cream cheese
- 2/3 cup buttermilk
- 1 cup Parmesan cheese prefer to use whatever organic one I can find with microbial enzymes
- 1 cup Asiago cheese prefer to use whatever organic one I can find with microbial enzymes
- ¾ cup chopped jarred jalapeño slices you can always add more or some of the juice if you want it spicer
- 10 oz bag of chopped frozen spinach
- 14 oz can of artichoke hearts
- 1 yellow tomato
- 1 clove minced garlic
- 1 tsp of salt ( then salt to taste)
- 1/4 tsp cayenne pepper
- 1/4 tsp paprika
Instructions
Instant Pot Version
- Take 10 oz of spinach & place in a strainer. Let cool/warm water run over it. Break apart the pieces, to where it becomes thawed for the most part & squeeze excess water out & set aside.
- In Instant Pot insert pour in buttermilk, sour cream, cream cheese, minced garlic, chopped tomatoes, chopped artichoke hearts, and chopped jalapenos. Then place the drained & squeezed spinach on top of the mixture, stir with a spatula.
- Place on high pressure for 4 minutes. Make sure you secure the lid and make sure the steam release valve is locked. Once the Instant Pot cooks on high pressure for 4 minutes, you will see the Instant Pot read LO 00. Then have it naturally release for 5 minutes. It will read LO 05. Then quick release the float valve.
- Once the float valve has COMPLETELY dropped you may take the Instant Pot lid off. NEVER take it off until the float valve has dropped. Then still keeping the Instant Pot on, stir with large spoon, until the contents have completely melted. After add in the asiago cheese and parmesan cheese. Continue to stir until full incorporated.
- Stir the ingredients until the cheese is fully melted with salt, cayenne pepper and paprika. Then serve! I usually like to let it sit though for 5-10 minutes to thicken. I personally like spinach dip the best after it has cooled a bit and the flavors have been able to meld a bit. Enjoy!
Stove Top Version
- Take 10 oz of spinach & place in a strainer. Let cool/warm water run over it. Break apart the pieces, to where it becomes thawed for the most part & squeeze excess water out & set aside.
- Chop up 3/4 cup of jalapeño slices from the jar & chop up the artichokes into small-medium bite sized pieces. Then chop up the yellow tomato into small diced pieces. Put all 3 in a medium bowl & set aside.
- In a large stock pot add in sour cream, cream cheese, buttermilk, parmesan & asiago cheese. Turn on medium heat & with a wooden spoon continue to stir until no lumps. Once it is completely incorporated & starting to bubble. Next add in the minced garlic salt, cayenne pepper and paprika seasoning, stirring until incorporated.
- Once the mixture is well combined add in the spinach & the whole bowl with the jalapeños, tomatoes & artichokes. Stir until throughly combined. Leave on medium heat continue to stir for about 5-7 minutes.
- Let sit for 5-10 minutes to thicken before diving in ( or eat right away!) I personally like letting it sit for a little to thicken and let flavors meld.
Notes
I recommend using FULL FAT cream cheese & sour cream. This makes the dip nice and creamy/thick. If you do not use full fat the dip will be a lot more runny. If you choose to use low fat, for the Instant Pot Version take the 10 oz of spinach & place in a strainer. Let cool/warm water run over it. Break apart the pieces, to where it becomes thawed for the most part & squeeze excess water out & set aside.
This will ensure you have the same creamy consistency!