Ingredients
- 1 10-ounce package (280g) frozen chopped spinach
- 1 14-ounce can (400g) quartered artichoke hearts rinsed and drained
- 1 8-ounce package (225g) cream cheese cubed
- ¾ cup sour cream
- ½ cup vegetable stock
- 3 cloves garlic minced
- ½ teaspoon kosher salt
- ¼ teaspoon crushed red pepper flakes
- 2 cups mozzarella or cheddar cheese
- ½ cup parmesan cheese
Instructions
- Dump all of the ingredients in the Instant Pot (except for the cheeses) in the following order: Vegetable stock, frozen spinach, chopped artichokes, garlic, cream cheese, sour cream, and seasonings. You want the cream cheese and sour cream to sit on top.
- Do not stir. Cover with the lid, and pressure cook on high for 2 minutes.
- Quickly release the steam, remove the lid and stir in the cheeses (cheddar and mozzarella if using, and parmesan). Mix until the cheeses have melted and you get a creamy dip!