Ridiculously cheesy, our Applebee's copycat Instant Pot spinach artichoke dip will definitely be a crowd-pleaser that'll you'll make for football game days, holiday get-togethers, and any time you need a hearty appetizer.
Instant Pot spinach dip is the best!
An Instant Pot spinach artichoke dip that's super creamy, combining delicious artichoke hearts and frozen spinach with a blend of multiple kinds of cheese in less than 20 minutes. This is a simple dump and go recipe!
Based on the Applebee's ultra cheesy dip, this is always a favorite at family get-togethers, game day parties, and even during the holidays. This always gets devoured in 5 minutes at parties!
We love this recipe so much, it inspired our spinach cream cheese stuffed chicken breast recipe!
Ingredients you'll need
As written, our artichoke dip is also low carb, gluten-free, keto friendly, and sugar free.
- canned artichoke hearts - use the canned artichoke hearts in water, not the marinated-in oil variety
- chicken broth - or chicken stock or chicken bone broth
- frozen chopped spinach - you can substitute an equal amount by weight of fresh spinach, but frozen sure is handy and already prepped
- Monterey Jack cheese or mozzarella cheese - shred your own instead of buying pre-shredded since the pre-shredded cheeses don't melt as well due to the starch
- grated parmesan cheese - or romano cheese
- mayonnaise
- sour cream - full fat so it doesn't curdle
- cream cheese - full fat so it doesn't curdle
- garlic salt - a mix of salt and garlic powder can be swapped in it's place
- green onions
- cayenne pepper
- pinch of red pepper flakes
** Get the full recipe instructions at the bottom of the post in the recipe card **
Variations
- Spinach - Fresh spinach can be substituted for frozen, just use the same amount by weight.
- Chicken - Add a can of drained precooked chicken to make an Instant Pot spinach artichoke chicken dip.
- Cheese - The dip is extra cheesy, feel free to cut back if desired.
Kitchen tools
A Pressure Cooker - This is the Instant Pot model that we used.
How to make pressure cooker spinach artichoke dip
Prep
Soften the cream cheese by cutting it into cubes and microwaving it on high for 15 seconds. Stir.
Assemble
Add the chicken broth, canned artichokes, frozen spinach, cream cheese, sour cream, mayo, green onions, garlic salt, cayenne pepper, and a pinch of red pepper to the pot. Stir to combine, it's fine if it's not perfectly smooth.
Pressure Cook
Pressure cook for 3 mins on Manual (Pressure Cook) High. Do a Quick Release of the remaining pressure. Add in the mozzarella and parmesan cheese a little at a time, stirring it until melted before adding more.
Serve with vegetable sticks, corn chips, pita chips, tortilla chips, or bread cubes. Enjoy!
Recipe notes
- For best results, add the mozzarella and parmesan cheeses a handful at a time rather than adding them both at the same time to prevent it from clumping.
- Softened cream cheese is recommended so you can stir the ingredients well before pressure cooking. You can soften the cream cheese by leaving it out on the counter for 30-60 minutes or by cutting the cheese into cubes and microwaving it for 15-second intervals.
- Make sure that the dairy products you're using, like sour cream and cream cheese, are full-fat. Anything that's low-fat or non-fat could curdle when cooked under pressure.
- Leftovers will keep for up to 5 days in the fridge, the spinach does darken upon sitting but it'll still taste the same. You can reheat the dip in the microwave or it's yummy served cold too.
- You can use leftovers to make spinach and cream cheese stuffed chicken breasts.
Hot Dip Recipes
- Buffalo chicken dip with canned chicken
- Chili artichoke dip
- Elotes dip (Mexican corn dip)
- Shredded buffalo chicken dip
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Recipe
Spinach Artichoke Dip (Instant Pot Recipe)
Ingredients
- 1 `14 oz can artichoke hearts drained and chopped
- ½ cup chicken broth
- 10 oz box frozen chopped spinach crumbled
- 8 oz mozzarella cheese or Monterey Jack shredded
- 12 oz shredded parmesan cheese
- ½ cup mayonnaise
- ½ cup sour cream
- 8 oz cream cheese cubed
- 2 garlic cloves minced
- ½ teaspoon garlic salt
- ⅓ cup green onions sliced
- ⅛ teaspoon cayenne pepper
- pinch of red pepper flakes
Instructions
- In this order, add the chicken broth, artichoke hearts, frozen spinach, cubed cream cheese, mayonnaise, sour cream, green onions, garlic salt, cayenne pepper, and a pinch of red pepper flakes. There's no need to combine the ingredients before cooking.
- Put the lid on the Instant Pot and pressure cook for 3 mins on Manual High. Some models might call the manual setting Pressure Cook. Do a Quick Release of the remaining pressure.
- Slowly mix in the mozzarella and shredded parmesan cheese. To prevent clumping add a big handful at a time, and mix it before adding more cheese.
- Transfer the hot dip to a bowl. Garnish with more chopped green onions. Enjoy!
Video
Notes
- Serve with tortilla chips, vegetables, or bread cubes.
- Make sure that the dairy products you're using, like sour cream and cream cheese, are full-fat. Anything that's low fat or non-fat could curdle when cooked under pressure.
- Shred your cheese from a block, pre-shredded cheese is coated with potato starch and doesn't melt as well.
- Variations: The dip is extra cheesy, feel free to cut back if desired. Fresh spinach can be substituted for frozen, just use the same amount by weight. Add a can of drained pre-cooked chicken to make an Instant Pot spinach artichoke chicken dip.
Shari says
Missed a few ingredients in directions ... sour cream and minced garlic
WholeLottaYum says
Thank you, Shari! It's been updated.