It may look like everything I cook is done in the Instant Pot but I promise you it’s not; though, I am somewhat obsessed with my new little appliance. I’ve used pressure pots, well, always. This just takes it to a WHOLE NEW LEVEL of easy-peasy!! I’ve been throwing the craziest things into my Instant Pot just to see what it could do and it would appear that it can actually do everything. When I saw online somewhere that a gal had made Spinach Artichoke Dip in her Instant Pot, I knew I had to give that a try too. So, using ingredients I already had on hand, I tweaked the recipe and made it my own (as usual) and, yet again, I was not disappointed!
I started out by tossing two teaspoons of minced garlic (approx. 4 cloves) and one chicken bouillon cube into the pot.
Then I added one 14-ounce can of artichoke hearts along with the juice that was in the can (my can was actually 13.7 oz.), approx. 10-ounces of frozen spinach, and one 8-ounce block of cream cheese that had softened to room temperature to make it easier to incorporate.
On top of that I layered two cups of parmesan cheese, one cup of mozzarella cheese, ½ cup of sour cream, ½ cup of mayonnaise (I use Duke’s), and one teaspoon of onion powder.
To insure that everything really melted together, I gave it a stir to blend and break up the cream cheese.
Set the Instant Pot for pressure on manual setting for four minutes according to manufacturer’s instructions. When it is finished do a quick pressure release in order to stop any further cooking. After it is safe to do so, remove the lid and stir together well.
Oh, so good!! To keep it Keto, I used lettuce leaves, celery, pepperoni, and bacon slices to dip it. This also may be served as a rich and delicious side dish.
If you have any questions or comments that you’d like to share please leave a reply below and…
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