Spinach Artichoke Dip – Instant Pot & Oven Recipe

January 16, 2019 (Updated: April 18, 2019) By Aneesha |

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This creamy and decadent Spinach Artichoke Dip is a great appetizer for any occasion. In this easy 30-minute recipe, I combine all ingredients and cook it in my Instant Pot, or, bake it in the oven, until all the flavors blend well. Each bite of this irresistible dip is loaded with spinach, artichoke and lots of cheese!

When it comes to appetizers, I always look for easy make-ahead recipes that appeal to all. This dip definitely fits the bill. 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.

Spinach Artichoke Dip served in a black bowl

Perfect for Game Day or any Occasion

This dip is a popular choice for Game day parties. It’s easy to make, filling, vegetarian, gluten-free, so appeals to almost everyone. And let me tell you, it is 100% kid approved too. One of my daughters, who won’t eat anything spinach, loves this dip 🙂

If you’re looking for more easy recipes for Super Bowl, check out this post: Easy GAME DAY recipes.

Checkout more Appetizer Recipes here.

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 the creamy dip really well.

Gluten-Free Crackers: These days there are plenty of choices in the supermarkets for gluten-free crackers, and they taste really good too. You can serve it with your favorite kind of tortilla chips, or, rice crackers. Recently, I served this dip with chick-pea crackers, and it tasted phenomenal with that too.

Dipping a carrot slice in creamy spinach artichoke dip

How to Make Instant Pot Spinach Artichoke Dip Recipe

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 an 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 (Duo).

Step#3: Manually release pressure. If using Instant Pot DUO, turn the knob to ‘Venting position’. If using Instant Pot ULTRA, press down the pressure release button. Once the pin has dropped, open the lid. Remove the bowl and give it a good mix.

Optional Step: Sprinkle about 1/2 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.

Oven-Baked Spinach Artichoke Dip Recipe

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 an aluminum foil.

Step#2: Cook the dip in a pre-heated oven at 375 degrees F, for 25-30 minutes.

Optional Step: Sprinkle about 1/2 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.

A Great Make-Ahead Appetizer

This dip can be made 2-3 days ahead of time. Simply cook it as per directions. Cool it and refrigerate it. To re-heat 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.

Another easier way to re-heat this dip is to simply heat it up in a non-stick pan, on the stove. Cover and heat on medium heat. Dip is warmed through when it starts bubbling.

Another prep-ahead crowd pleasing appetizer is Baked Brie in Puff Pastry. Check out the recipe.

Creamy spinach artichoke dip made in the Instant pot

Using Fresh Spinach in this Recipe

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.

Variations in this Recipe

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 bite. 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.

Dipping a cracker in spinach artichoke dip

Leftover Ideas- Spinach Artichoke Pasta

If you have leftovers 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.

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Spinach artichoke dip served in a black bowl

Spinach Artichoke Dip (Instant Pot & Oven Recipe)

Here’s an easy 30-minute recipe for creamy and decadent Spinach Artichoke Dip. Simply combine all the ingredients and cook it in an Instant pot, or bake it in the oven. It’s a crowd pleasing appetizer for any occasion!
4.67 from 3 votes
Print Pin Rate Recipe
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 15
Calories: 176kcal
Author: Spice Cravings

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
  • 1/2 cup mayonnaise (can use light version)
  • 1/4 cup greek yogurt (or, sour cream)
  • 1 cup parmesan cheese shredded
  • 1/2 cup mozarella cheese shredded
  • 1/4 tsp black pepper
  • 1/4 tsp garlic powder (or, 1 clove, crushed)
  • 1 pinch salt (can skip)

Optional Topping for Browning

  • 1/2 cup parmesan cheese shredded

Instructions

Prep

  • 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 all or most of the water is drained.  Keep aside.  Drain the artichoke hearts.  Remove the outer leaves, if they look chewy.  Roughly chop the artichoke hearts.

Assemble

  • Add all the ingredients in an oven safe bowl and mix to combine.  Cover with aluminum foil.  You can now cook it in an Instant Pot, OR, bake it in the oven.
    Mixing all ingredients for making Spinach Artichoke Dip

Instant Pot Recipe

  • 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 (Duo).
    Cooking Spinach Artichoke dip in an Instant Pot
  • Manually release pressure. If using Instant Pot DUO, turn the knob to ‘Venting position’. if using Instant Pot ULTRA, press down the pressure release button. Once the pin has dropped, open the lid. Remove the bowl and give it a good mix.
    Stirring cooked spinach artichoke dip

Oven Recipe

  • Cook the dip in a pre-heated oven at 375 degrees F, for 25-30 minutes, or until the dip is bubbling.

Optional Step: Browning

  • Sprinkle about 1/2 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.

Video

Notes

If you are new to the Instant Pot, please read my FAQ on Instant Pot Terminology and Accessories to learn more.
Note: The nutrition facts below are my estimates.  If you are following any diet plan, I recommend cross-checking with your preferred nutrition calculator.
These nutritional estimates do not include the optional topping

Nutrition

Calories: 176kcal | Carbohydrates: 3g | Protein: 5g | Fat: 15g | Saturated Fat: 5g | Cholesterol: 27mg | Sodium: 344mg | Potassium: 99mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2765IU | Vitamin C: 6.6mg | Calcium: 146mg | Iron: 0.7mg
Course: Appetizer
Cuisine: American
Keyword: appetizer recipes, low carb appetizers, Spinach recipes, vegetarian appetizers
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Aneesha holding a glass of white wine Hi, I'm Aneesha, a foodie by birth and the mind, body and soul behind Spice Cravings. Here I share quick, easy & healthy Indian & global recipes that are low in effort and big on taste! A recipe doesn't make it on the blog unless it is tested multiple times and gets a thumbs-up from my taster-in-chief, my husband, and my teen-chefs, my twin girls!

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