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.
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.
Note: The nutrition facts below are my estimates and do not include the optional topping. If you are following any diet plan, I recommend cross-checking with your preferred nutrition calculator.