This recipe for Artichoke and Spinach Dip is good enough to take to any party or tail gating gathering. The other great thing about this recipe is that it is quick and easily made in the instant pot.

Ingredients:

• 8 ounces of cream cheese
• 10 ounces box of frozen spinach
• 16 ounces of shredded Parmesan cheese
• 8 ounces of shredded mozzarella cheese
• 1/2 cup chicken broth
• 14 ounce can artichoke hearts
• 1/2 cup sour cream
• 1/2 cup mayonnaise
• 3 cloves garlic
• 1 teaspoon onion powder

Instructions:

1. In the instant pot, place the 3 cloves of garlic with 1/2 cup of chicken broth.
2. Next, drain the artichoke hearts and pour into the instant pot.
3. Then, place the frozen spinach, sour cream, cream cheese, mayonnaise, and onion powder into the instant pot.
4. Put the lid on the instant pot make and sure the pressure valve is in the correct setting. Put on Manual High Pressure for 4 minutes.
5. Do a quick release and open the instant pot.
6. Next, stir in the Parmesan cheese and the mozzarella cheese.
7. Then, transfer to a bowl and serve with corn chips or bread. The dip with thicken more as it cools.

Prep Time: 2 minutes Cook Time: 4 minutes Total Time: 6 minutes

Authors’s Notes:

• I used a 6 quart Instant Pot.
• I gave the artichoke hearts a rough chop before putting them into the pot.
• I used Duke’s mayonnaise in this recipe.