Once the dip is cooked to perfection, a final touch of decadence is added. Sprinkle it generously with shredded cheese, allowing it to melt into a golden blanket of deliciousness. This not only enhances the flavors but also adds a touch of irresistible gooeyness. To complete this culinary masterpiece, pair it with your favorite array of snacks. Whether you opt for the satisfying crunch of tortilla chips, the crisp freshness of raw vegetables, the satisfying snap of crackers, or the salty allure of pretzels, the dip’s vegetable-laden goodness will make any snack-time experience truly memorable.

This dip is a true crowd-pleaser, making it an excellent choice for all occasions. From lively holiday parties to relaxed backyard barbecues, this dip will undoubtedly steal the show, leaving your guests begging for the recipe.

TIPS FOR MAKING INSTANT SPINACH ARTICHOKE DIP

• You can use fresh spinach If you prefer
• Don’t skip the step of draining the thawed frozen spinach. otherwise you will end up with excess liquid in the sauce and it will be a bit runny or watery.
• Chop the canned artichoke hearts into smaller pieces if desired. It really depends on how thick you prefer your sauce to be.
• If you prefer a lighter dressing, consider using a low-fat cream cheese, mayonnaise, and sour cream.
• You can use another mild flavored cheese for this dip if you don’t have Monterey Jack cheese or don’t like it. The best option I can think of would be the mozzarella.
• If you have a small amount of dip leftovers, heat it up with a little cream and use it to top some pasta or use it as a topping on grilled chicken breasts. It’s also super delicious as a spread on toasted sandwiches!

Instant Pot Spinach Artichoke Dip

1. Add broth, minced garlic, artichoke hearts, thawed spinach, cubed cream cheese, mayonnaise, sour cream, salt, onion powder, cayenne, and red pepper flakes to the Instant Pot .
2. Cover the Instant Pot with the lid and make sure the valve is “sealed.” Cook on “pressure cook” for 3 minutes.
3. Once the timer has gone off, allow the pressure to release naturally for 1 minute. After 1 minute, carefully flip the valve to quickly release the pressure.
4. Once the pin has dropped, open the lid and stir the sauce. Add Parmesan and Monterey Jack cheeses and stir well to combine.
5. Serve warm with tortilla chips, pita chips, bread slices, vegetables, etc.

HOW TO STORE INSTANT SPINACH AND ARTICHOKE DIP

• This Instant Pot Spinach Artichoke Dip can be stored in the refrigerator in an airtight container for 3-4 days.
• When you’re ready to enjoy, simply reheat in the microwave or oven (covered with foil) until heated through.

CAN I MAKE THIS DIP BEFORE?

• Definitely! This Spinach Artichoke Dip can be cooked a day or two ahead of time and stored in the refrigerator until ready to reheat.

WHAT CAN I SERVE WITH THIS INSTANT SPINACH ARTICHOKE DIP?

• Instant Pot Spinach Artichoke Dip can be served with many things. Consider the following to accompany your dip:
• Raw vegetables such as broccoli or cauliflower florets, baby carrots, or celery sticks;
• Chips, crackers or pretzels
• Bread cubes or sliced ​​baguette.

CAN I USE A SLOW COOKER INSTEAD OF AN INSTANT COOKER FOR THIS DIP?

• Absolutely! If you would like to cook this sauce in your slow cooker instead of the Instant Pot, simply add the sauce to the bottom of your slow cooker and cook on low for about 2 hours, stirring after 1 hour. Then top with the remaining cheese just before serving and enjoy!