This Instant Pot Spinach Artichoke Dip is an easy appetizer everyone loves! Make sure to check out my collection of Healthy Instant Pot recipes also. 

I set out to create an EASY, lightened up appetizer for you. This Instant Pot Spinach Artichoke Dip is PERFECTION.

Let’s take a look. 

Easy? YES! This is a dump and go recipe. No chopping, no mixing. Just dump the ingredients into your trusty Instant Pot and DONE. Okay, you have to stir it at the end. But that’s it. Can you say EASY holiday appetizer? YES.

It’s also lightened up. Instead of regular cream cheese, I use Neufchâtel cheese, which has a third less fat and calories. Then, instead of sour cream, I use nonfat Greek yogurt. Trust me, not one person will know this Instant Pot Spinach Artichoke Dip is so much lighter than the cheesy dips. 

You. Are. Welcome. Enjoy this one, friends!

How to Make Instant Pot Spinach Artichoke Dip

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Instant Pot Spinach Artichoke Dip

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

• Author: Maryea Flaherty | Happy Healthy Mama
• Total Time: 31 minutes
• Yield: 10 servings 1x

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Description

This Instant Pot Spinach Artichoke Dip is an easy appetizer everyone loves! It’s lighted up with Neufchâtel cheese and nonfat Greek yogurt, but no one will ever be able to tell.

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Ingredients

Units USM Scale 1x2x3x

• 1/2 cup chicken stock
• 1 (10 ounce) package cut spinach (does not need to be thawed)
• 1 (14 ounce) can artichoke quarters, drained
• 1 (8 ounce) bar Neufchâtel cheese (this is lighter than normal cream cheese; regular cream cheese may be substituted)
• 3/4 cup nonfat Greek yogurt
• 1/4 cup mayonnaise
• 1 teaspoon onion powder
• 1/4 teaspoon garlic salt
• 1/4 teaspoon black pepper
• 1 cup grated parmesan cheese
• 1 1/2 cups shredded mozzarella cheese

Cook Mode Prevent your screen from going dark

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Instructions

1. Place the first 9 ingredients, in the order listed, inside the Instant Pot. (Everything except the parmesan and mozzarella cheese)
2. Lock the lid in place, select high pressure, and set the timer for 6 minutes.
3. Once it is finished cooking, do a quick release of the pressure.
4. Stir in the parmesan and mozzarella cheese.
5. Transfer to a bowl and serve with tortilla chips, crackers, or bread. Enjoy!

Notes

*Dip will be seem liquid-y at first, but it thickens as it sits.

*Please note that cooking time includes the time it takes to bring the Instant Pot to pressure.

• Prep Time: 15 minutes
• Cook Time: 16 minutes
• Category: appetizer
• Method: Instant Pot
• Cuisine: American

Nutrition

• Calories: 170
• Sugar: 2.8 grams
• Fat: 10.2 grams
• Saturated Fat: 4.2 grams
• Carbohydrates: 6.6 grams
• Fiber: 1.9 grams
• Protein: 13.7 grams

Would you like more holiday Instant Pot recipes? I’ve teamed up with a group of bloggers who are sharing their best Instant Pot recipes you can make this holiday season. Make sure to check them out!

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