Contents
Introduction
If you’re looking for a quick and delightful appetizer for your next gathering, this Instant Pot Spinach and Artichoke Dip is the perfect dish to impress your guests. Creamy, cheesy, and full of flavor, this recipe leverages the convenience of frozen spinach for a hassle-free preparation. With just a few simple ingredients and minimal effort, you can serve a warm, mouth-watering dip that pairs perfectly with chips, bread, or vegetables.
Detailed Ingredients with measures
– 1 (10-ounce) package frozen chopped spinach
– 1 (14-ounce) can quartered artichoke hearts, rinsed and drained
– 1 (8-ounce) package cream cheese, cubed
– 1 cup sour cream
– ½ cup chicken stock
– 4 green onions, thinly sliced
– 3 cloves garlic, minced
– ½ teaspoon kosher salt
– ¼ teaspoon crushed red pepper flakes
– 2 cups shredded Cabot Seriously Sharp Cheddar Cheese
– 1 cup shredded Cabot Monterey Jack Cheese
– 2 tablespoons chopped fresh parsley leaves
Prep Time
10 minutes
Cook Time, Total Time, Yield
Cook Time: 3 minutes
Total Time: 13 minutes
Yield: Serves 8
This Instant Pot Spinach and Artichoke Dip is not only quick to prepare but also delivers a rich and satisfying flavor that will have everyone coming back for more. Enjoy every creamy bite!
Detailed Directions and Instructions
Step 1: Combine Ingredients
Place the frozen chopped spinach, rinsed and drained quartered artichoke hearts, cubed cream cheese, sour cream, chicken stock, sliced green onions, minced garlic, kosher salt, and crushed red pepper flakes into a 6-quart Instant Pot. Stir all the ingredients until they are well combined.
Step 2: Set Cooking Parameters
Select the manual setting on the Instant Pot. Adjust the pressure to high and set the cooking time for 3 minutes. Once the cooking cycle is complete, perform a quick-release of the pressure according to the manufacturer’s instructions.
Step 3: Add Cheeses
After the pressure has been released, open the Instant Pot and stir in the shredded Cabot Seriously Sharp Cheddar Cheese and shredded Cabot Monterey Jack Cheese. Continue to stir until the cheeses are fully melted, which should take about 2 minutes.
Step 4: Serve
Serve the dip immediately, optionally garnished with chopped fresh parsley if desired.
Notes
Note 1: Using Frozen Spinach
This recipe utilizes frozen chopped spinach, which means there is no need to thaw or squeeze it dry before use, making the preparation quicker and simpler.
Note 2: Cheese Variations
Feel free to substitute with different types of cheese according to your preference, but ensure to maintain a similar texture and flavor profile.
Note 3: Serving Suggestions
This dip is excellent served with tortilla chips, pita bread, or fresh vegetable sticks for a tasty appetizer.
Cook techniques
Sautéing
Sautéing the garlic and green onions at the beginning of the recipe enhances their flavors, creating a savory base for the dip.
Pressure Cooking
Using the manual setting on the Instant Pot for high pressure allows the ingredients to cook quickly while retaining moisture and flavors, resulting in a rich and creamy dip.
Quick Release
Employing the quick-release method after cooking stops the cooking process immediately, preventing overcooking and ensuring the textures remain appealing.
Melting Cheese
Stirring in the shredded cheeses after cooking allows them to melt evenly into the warm mixture, providing a smooth and creamy consistency without clumping.
Garnishing
Garnishing with fresh parsley adds a pop of color and a fresh flavor that enhances the overall presentation of the dish.
FAQ
Can I use fresh spinach instead of frozen?
Yes, you can use fresh spinach, but you will need to cook it down first to reduce its volume before adding it to the Instant Pot.
Is there a substitute for sour cream?
Greek yogurt can be used as a substitute for sour cream for a tangy flavor and similar texture.
Can I make this dip ahead of time?
Yes, you can prepare the dip ahead of time and store it in the refrigerator. Reheat it in the microwave or on the stovetop before serving.
What can I serve with this dip?
This dip pairs well with tortilla chips, pita bread, fresh vegetables, or crackers for dipping.
How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat thoroughly before serving again.
Conclusion
This Instant Pot Spinach and Artichoke Dip is a quick and delicious appetizer that captures the creamy, cheesy goodness we all love. Perfect for gatherings or a cozy night in, it combines the flavors of spinach, artichokes, and rich cheeses, resulting in a dip that’s sure to please any crowd.
Classic Mix-ins
Consider adding diced red bell pepper or jalapeños for a pop of color and heat.
Meat Lover’s Variation
Incorporate cooked and crumbled sausage or shredded chicken for added protein and flavor.
Herb Infusion
Experiment with adding fresh herbs like dill or basil to enhance the dip’s freshness.
Cheese Combinations
Substitute different cheeses such as Gouda or Fontina for a unique twist on classic flavors.
Serving Suggestions
Serve the dip with sliced baguette, tortilla chips, or fresh vegetable sticks for a delightful contrast in textures.
Storage Tips
Leftover dip can be stored in an airtight container in the fridge for up to 3 days; simply reheat before serving.
