Instant Pot Spinach Artichoke Dip
Prep Time5 minutes mins
Cook Time7 minutes mins
Pressure Build and Release10 minutes mins
Total Time22 minutes mins
Servings: 8
Calories: 187kcal
- 1/2 cup chicken stock
- 5.3 oz nonfat Greek yogurt
- 1/4 cup mayonnaise
- 1.5 teaspoon onion powder
- 1.5 teaspoon garlic salt
- 1/4 teaspoon black pepper
- 1 10-oz pkg frozen spinach
- 1 14-oz can artichoke hearts drained
- 1 8-oz block cream cheese
- 1 cup grated parmesan cheese
- 1 1/2 cups shredded mozzarella cheese
Throw everything into the Instant Pot except for the parmesan cheese, and mozzarella cheese.
Close your Instant Pot lid, and twist closed. Close the valve to seal.
Set the Pot to High Pressure for 7 minutes.
Once the timer is done, do a manual release by pushing the valve away from you to open the pressure.
Open the lid and mix well.
Add in the remaining cheeses. Mix well.
Serve with your favorite vegetable, chip, or bread! Enjoy!
Serving: 1g | Calories: 187kcal | Carbohydrates: 4g | Protein: 11g | Fat: 14g | Saturated Fat: 6g | Cholesterol: 32mg | Sodium: 832mg | Potassium: 64mg | Fiber: 1g | Sugar: 3g | Vitamin A: 265IU | Calcium: 246mg | Iron: 1mg