Made with fresh spinach and convenient canned artichokes, this quick and easy Instant Pot Spinach Artichoke Dip will become your new go-to party appetizer. Packed with healthy spinach and artichokes and naturally gluten-free!
If you invite me to a party, chances are I’m going to bring this Instant Pot Spinach Artichoke Dip. It’s my signature on game day, at potlucks, and pretty much all friend and family gatherings these days — usually because I’ve been requested to bring it. Of course, I’m more than happy to oblige because it’s seriously the easiest, most delicious dip you’ll ever eat. And the Instant Pot makes it completely fool-proof!
Ingredients for Instant Pot Spinach Artichoke Dip
To make this dip you’ll need just a handful of ingredients:
- Fresh baby spinach
- Canned artichoke hearts (in water)
- Cream cheese
- Sour cream or full-fat Greek yogurt
- Mayonnaise
- Shredded cheese
- Onion powder
- Garlic powder
If you’re debating between sour cream or full-fat Greek yogurt, I’ve made it both ways and cannot tell the difference, so go with whatever you prefer!
Also, use freshly shredded cheese if you can. Pre-shredded cheese contains anti-caking and antimicrobial additives which can change the texture of the dip slightly, but pre-shredded will work if that’s what you have on hand.
Can I use frozen spinach instead of fresh?
Absolutely! Substitute 8 ounces of frozen spinach for the fresh spinach (don’t squeeze out any of the water) and reduce the cooking time by half.
Can I use jarred artichokes instead of canned?
Yes, however, most of the jarred varieties are marinated with herbs, oftentimes in oil, which will impact the flavor of the dip. I preferred canned artichokes but, plain jarred artichokes (not marinated and drained from the oil) would be the best alternative.
How to Make Spinach Artichoke Dip in the Instant Pot
The secret to a perfectly creamy, pressure cooker spinach artichoke dip is cooking it in a smaller oven-safe bowl rather than directly in the cooking pot itself. This allows all of the ingredients to cook and cheeses to melt without any chance of it burning or sticking to the bottom of the pot.
First, find a small oven-safe bowl that easily fits into your Instant Pot on top of the metal steamer rack/trivet. Instant Pot says you can use any container that is labeled “Oven Safe”. This includes containers made from metal, silicone, ceramic and glass. I like to use a small stainless steel mixing bowl.
Mix all of the ingredients until fully incorporated. If your cream cheese is cold, a mixer will make things a whole lot easier.
Then, transfer everything to our oven-safe bowl and cover with aluminum foil, pinching tightly around the edges to create a seal.
Add 1 to 1 ½ cups of water to the main cooking pot followed by the metal rack/trivet and lastly the oven-safe bowl with aluminum foil.
Secure the lid, making sure it’s set to SEAL, and set it to PRESSURE COOK — HIGH for 10 minutes. Quick-release the pressure and, with oven mitts, carefully remove the bowl by lifting the trivet out by the handles. Remove the foil, stir well, and transfer the spinach artichoke dip to a serving bowl if desired.
How should I serve this spinach artichoke dip?
This dip can be served in a variety of ways. Here are some of my favorites, including a few gluten-free ideas!
- A sliced baguette, slightly toasted if not super fresh
- Pita chips
- In a sourdough bowl (scoop out the center and cube for dipping)
- Crackers (certified gluten-free if necessary)
- Tortilla chips (certified gluten-free if necessary)
- Fresh crunchy veggies like carrots, bell peppers, or celery sticks which are all gluten-free as well!
Packed with healthy spinach and artichokes and gluten-free, I’m willing to bet this creamy, cheesy, and super easy Instant Pot Spinach Artichoke will become your new go-to party appetizer, too!
PrintInstant Pot Spinach Artichoke Dip
Made with fresh spinach and convenient canned artichokes, this quick and easy Instant Pot Spinach Artichoke Dip will become your new go-to party appetizer. Packed with healthy spinach and artichokes and naturally gluten-free!
- Prep Time:
10 minutes - Total Time:
25 minutes - Makes:
2 1/2 cups 1x
10 minutes
25 minutes
2 1/2 cups 1x
Ingredients
- 1, 6-ounce bag fresh baby spinach, coarsely chopped
- 1, 14-ounce can artichoke hearts, drained and chopped
- 1 cup shredded cheese of choice (I like a mix of Cheddar and Gruyere)
- 4 ounces cream cheese
- 1/2 cup sour cream or full-fat Greek yogurt
- 1/4 cup mayonnaise
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
Instructions
- Mix all ingredients together. Combine all ingredients and mix well until fully incorporated. If cream cheese is cold, it will be easiest and fastest to mix using a hand/stand mixer for 1 minute.
- Put into an oven-safe bowl. Transfer the mixture to an oven-safe bowl (see notes) and cover with aluminum foil, pinching around the edges to create a tight seal.
- Add water, trivet, and bowl to the cooking pot. Add 1 to 1 ½ cups of water to the main cooking pot, followed by the metal rack/trivet and lastly the oven-safe bowl with aluminum foil.
- Cook on HIGH for 10 minutes. Secure the lid to the Instant Pot, making sure it’s set to SEALING, and set it to PRESSURE COOK — HIGH for 10 minutes.
- Quick-release the pressure and carefully remove the dip. Quick-release the pressure and, with oven mitts, carefully remove the bowl by lifting the trivet out by the handles. Remove the foil, stir well, and transfer the spinach artichoke dip to a serving bowl if desired.
- Serve immediately. Serve immediately alongside a sliced baguette, crackers, pita or tortilla chips, or fresh, crunchy veggies like carrots, celery, and/or bell peppers.
- Save the leftovers! Store leftovers in an airtight container for up to 5 days. To reheat, transfer desired portion to a microwave-safe bowl and microwave on high, stirring every 30 seconds, until desired temperature is reached.
Notes
Favorite Equipment
Recipe Notes
The secret to a perfectly creamy, pressure cooker spinach artichoke dip is cooking it in a smaller oven-safe bowl rather than directly in the cooking pot itself. Find a small oven-safe bowl that easily fits into your Instant Pot on top of the metal steamer rack/trivet. Instant Pot says you can use any container that is labeled “Oven Safe”. This includes containers made from metal, silicone, ceramic & glass. For this recipe I use a small stainless steel mixing bowl.
Ingredient Notes
- Spinach: This recipe calls for fresh baby spinach but you can also use frozen. To substitute, use 8 ounces of frozen spinach (no need to defrost or squeeze out any of the water) and reduce the cooking time by half.
- Artichokes: Canned artichoke hearts are best. Many jarred varieties are marinated with herbs, oftentimes in oil, which will impact the flavor of the dip. Plain jarred artichokes (not marinated and drained from the oil) would be the best alternative to canned.
- Sour cream or Greek yogurt: If you’re debating between sour cream or full-fat Greek yogurt, I’ve made it both ways and cannot tell the difference, so go with whatever you prefer!
Ingredient Prep
- Chop the spinach and artichokes; store in the fridge until ready to use
- Mix all ingredients together up to 1 day before cooking
Little Helpers
Involving little ones can decrease picky eating and increase appetite and willingness to try new foods. Here are a few ways they can help:
- Toddlers: Chopping the spinach and artichokes (using a kid-safe knife), measuring and adding the cream cheese, sour cream, mayonnaise, onion and garlic powder, mixing all of the ingredients together by hand
- Little kids: All of the above plus shred the cheese (closely supervised), mixing ingredients with a stand or hand-mixer
- Big kids: All of the above plus chop the spinach and artichokes
Nutrition Notes
Nutrition calculated using full-fat cream cheese, sour cream, mayonnaise, and cheese.
Nutrition
- Serving Size: 1/4 cup
- Calories: 158
- Sugar: 1 g
- Sodium: 212 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 34 mg
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