Looking for an easy and delicious appetizer that’s perfect for any gathering, especially during those hot summer months? Look no further than this Instant Pot Spinach and Artichoke Dip! It’s the quickest, most hassle-free way to whip up a creamy, cheesy dip without needing to turn on the oven. Even better, you don’t have to worry about thawing or squeezing dry frozen spinach. With just 3 minutes in the Instant Pot, you’ll have a dip that everyone will love!

This dip is a total crowd-pleaser that’s ideal for parties, get-togethers, or just a cozy snack at home. The Instant Pot does all the hard work for you, and you’ll be amazed at how simple it is to make. Plus, it doesn’t add any extra heat to your kitchen, which is a huge bonus when the weather is hot!

What sets this dip apart is the use of frozen chopped spinach, which you don’t need to thaw or squeeze. You just toss it into the Instant Pot with all the other ingredients and let it cook. It’s so easy, and the results are absolutely delicious!

Once the pressure is released, the best part comes – stirring in the rich, melty cheese! I always use Cabot cheese because it’s been my go-to for years. Cabot, a co-op owned and operated by real farmers, has been making high-quality cheddar cheese since 1919. Their products are naturally lactose-free, gluten-free, and perfect for making creamy dips like this one. Trust me, their Seriously Sharp Cheddar and Monterey Jack cheeses take this dip to the next level!

Ingredients

• 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 (optional, for garnish)

Step-by-step instructions:

1. Add ingredients to the Instant Pot: Start by placing the frozen spinach, drained artichoke hearts, cubed cream cheese, sour cream, chicken stock, green onions, minced garlic, kosher salt, and crushed red pepper flakes into your Instant Pot. Stir everything together until it’s well combined.
2. Set the Instant Pot: Close the lid and set your Instant Pot to the manual setting, adjusting the pressure to high. Set the timer for 3 minutes.
3. Release the pressure: Once the cooking time is up, carefully quick-release the pressure according to the manufacturer’s instructions. This helps to safely release steam from the pot.
4. Stir in the cheese: Open the Instant Pot and stir in the shredded Cabot cheddar and Monterey Jack cheeses. Mix until everything is melted and smooth, which should only take about 2 minutes.
5. Serve and enjoy: Spoon the dip into a serving dish and garnish with fresh parsley, if desired. Serve immediately with your favorite chips, crackers, veggies, or bread.

This Instant Pot Spinach and Artichoke Dip is not only delicious but also incredibly easy to make. It’s a perfect choice for a quick snack or as a dish to bring to your next party. With the help of Cabot’s amazing cheese, you’ll have a creamy, cheesy dip that everyone will rave about!