This creamy, cheesy and absolutely delicious Spinach Artichoke Dip is a crowd-pleasing appetizer for any occasion. In this easy 30-minute recipe, I combine all ingredients and cook it in my Instant Pot, until all the flavors blend well. Each bite of this irresistible dip is loaded with spinach, artichoke, and lots of cheese!
Serve it with your favorite savory crackers, or sliced veggies for a healthier, low-carb option!
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Why You'll Love This Recipe
When it comes to appetizers, I always look for easy make-ahead recipes that appeal to all. This dip definitely fits the bill.
- Make-ahead dip: Whether I'm hosting a party, or taking this dip to a potluck, I can make it ahead of time, refrigerate it, and heat it up before serving.
- Easy Recipe: all you have to do is stir together a handful of ingredients and let the Instant Pot do the rest. It's a super easy to make appetizer .
- Diet-friendly: This delicious dip is vegetarian, low-carb, gluten-free, and nut-free, which makes it compatible with many diets, and perfect for parties.
- Kids-Approved: All that spinach hides behind the gooey, yummy cheese, which is why this dip is kids-approved too. One of my daughters won't eat spinach in anything but she loves this dip 🙂
You might also like: Easy Appetizer Recipes
How to Make Spinach Artichoke Dip in Instant Pot
This recipe is so easy, it practically makes itself. Let's take a look at the ingredients needed:
Ingredients- Notes & Substitutions
- Spinach: Frozen spinach works great in this recipe. Thaw it in the refrigerator overnight prior to making this dip. If fresh spinach is all you have, saute it for a few minutes to dry up the excess moisture.
- Artichokes: Canned artichoke hearts works great here. Drain them well and remove the large, outer leaves from the chokes, as those tend to be chewy.
- Cheese: We're using a combination of tangy cream cheese, grated parmesan, and shredded mozerella cheese for the ultimate cheesy combination. Buy blocks and shred the cheeses yourself, or take help from the store and buy them pre-shredded.
- Mayonnaise & Greek yogurt: I use a combination of mayonnaise and greek yogurt to achive the same creamy texture, with fewer calories. It also prevents the dip from becoming too heavy. You can also switch the yogurt with sour cream if you like.
- Seasoning: simple salt, pepper and garlic powder are all you need to dress up this delicious dip. Free free to adjust the quantities to suit your taste.
Step by Step Instructions
Step#1: Thaw the frozen spinach and squeeze out all the water. Drain the artichoke hearts and chop them roughly. In an oven-safe bowl, mix together all ingredients. Cover with aluminum foil.
Step#2: Turn on the Instant Pot. Add water to the inner pot. Place the dip bowl on a trivet to elevate it from the water. Place the trivet in the Instant Pot. Close lid. Cook for 10 minutes on Manual/Pressure Cook, on Sealing position.
Step#3: After the cooking time is done, manually release the pressure. Once the pin has dropped, open the lid. Remove the bowl and give it a good mix.
Optional Step: Sprinkle about ½ cup of parmesan cheese on top of the dip and broil it in the oven for 2-3 minutes, or until the cheese is slightly golden in color.
Alternate Method: Bake it in the Oven
To make this dip in the oven, thaw the frozen spinach and squeeze out all the water. Drain the artichoke hearts and chop them roughly. In an oven-safe bowl, mix together all ingredients. Cover with aluminum foil. Cook the dip in a pre-heated oven at 375 degrees F, for 25-30 minutes.
What to Serve with Spinach Artichoke Dip
This is a very versatile dip and goes well with a variety of crackers, tortilla chips, breadsticks, even toasted pita bread.
Low-Carb: By itself, this dip is very low in carbs and is a great appetizer if you're watching your carbs intake. To keep it low-carb, I like to serve sliced carrots and cucumbers with it. The crunch of carrots and cucumbers contrasts really well with the creamy dip.
Crackers: These days there are plenty of choices in the supermarkets for crackers. You can also serve these with gluten-free crackers, like tortilla chips, rice crackers, or chickpea crackers.
How to Make Ahead for a Party
This dip can be made 2-3 days ahead of time. Simply cook it as per directions. Cool it and refrigerate it.
To reheat it, spread some more parmesan cheese on top and pop it in a pre-heated oven at 350 degrees F, till the cheese starts bubbling. Depending on your oven, it should take 5-7 minutes.
Check out another crowd-pleasing appetizer: Baked Brie in Puff Pastry
Try a Variation
- Low-Calorie Dip: You can cut down a few calories in this dip by using low-fat cream cheese, or light cream cheese. It will still taste amazing!
- Spice it up: Add a few dashes of your favorite hot sauce, or, cayenne pepper, to give it a kick. My kids love adding chopped and drained pickled jalapeños to this dip. It adds a nice spicy-tart flavor to the dip.
- Switch the Cheese: I personally love the combination of Mozzarella and Parmesan in this dip. Another great choice would be gruyere cheese. Basically, any good melting cheese would be great to use in this recipe.
How to Store Plus Leftover Ideas
If you have any leftover dip and don't want to consume it in the next 2-3 days, you can do two things. Store it in an air-tight container and freeze it. It stays good for a month at least.
Another super-tasty idea is to boil some pasta and toss it with this dip. Add some more parmesan cheese, some chili flakes, and enjoy. You will be blown away by the flavors in this Spinach Artichoke Pasta.
Recipe Tips
- Drain the artichoke hearts well to remove all the brine. Remove the outer leaves if they look tough as those are turn chewy after cooking.
- For best results, use frozen spinach (thawed) as fresh spinach has too much moisture. Make sure to squeeze out the water from frozen spinach well.
- I use a combination of mayonnaise and greek yogurt to keep this dip light, but feel free to skip the yogurt or switch it with sour cream if you like.
- This dip is best served warm. You can prepare this ahead of time and warm it in the microwave or oven before serving.
Frequently Asked Questions
Fresh spinach has a lot more moisture content as compared to drained frozen spinach. That being said, you can make this dip with fresh baby spinach too. Simply saute chopped baby spinach in some olive oil and a pinch of salt, till it wilts down and looks dry. You can now add it with the rest of the ingredients and follow the recipe.
This dip is best had warm while the cheese is melted.
Yes, you can! Store it in an air-tight container and freeze it for up to a month.
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📖 Recipe
Instant Pot Spinach Artichoke Dip
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Equipment
Ingredients
- 8 oz cream cheese 1 block at room temperature
- 10 oz frozen spinach thawed and drained
- 14 oz artichoke hearts 1 can, drained and roughly chopped
- ½ cup mayonnaise (can use light version)
- ¼ cup greek yogurt (or, sour cream)
- 1 cup parmesan cheese shredded
- ½ cup mozarella cheese shredded
- ¼ tsp black pepper
- ¼ teaspoon garlic powder (or, 1 clove, crushed)
- 1 pinch salt (can skip)
Optional Topping for Browning
- ½ cup parmesan cheese shredded
Instructions
Prepare Dip
- Thaw spinach at room temperature, or in the microwave (I use the 'frozen vegetable setting). Wrap the thawed spinach in couple of paper towels and squeeze a few times, till most of the water is drained. Keep aside.
- Drain the artichoke hearts from the can and remove the outer leaves as those are chewy. Roughly chop the artichoke hearts.
- Add all the ingredients in an oven safe bowl and mix to combine. Cover with aluminum foil.
Instant Pot Method
- Turn on the Instant Pot. Add water to the inner pot. Place the dip bowl on a trivet to elevate it from the water. Place the trivet in the Instant Pot. Close the lid and cook for 10 minutes on Manual/Pressure Cook, on sealing position.
- Once cook time is up, manually release the pressure. Open the lid after the pin drops. Remove the bowl and give it a good mix to combine everything.
Alternate Method: Oven Recipe
- Cook the dip in a pre-heated oven at 375 degrees F, for 25-30 minutes, or until the dip starts bubbling.
Optional Step: Browning
- Sprinkle about ½ cup parmesan cheese on top of the dip and broil it in the oven for 2-3 minutes, or until the cheese is slightly golden in color.
Notes
- Drain the artichoke hearts well to remove all the brine. Remove the outer leaves if they look tough as those turn chewy after cooking.
- For best results, use frozen spinach (thawed) as fresh spinach has too much moisture. Make sure to squeeze out the water from frozen spinach well.
- I use a combination of mayonnaise and Greek yogurt to keep this dip light, but feel free to skip the yogurt or switch it with sour cream if you like.
- This dip is best served warm. You can prepare this ahead of time and warm it in the microwave or oven before serving.
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