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

Instant Pot Spinach Artichoke Dip

★★★★★

5 from 1 reviews

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.

• Author: Maryea Flaherty | Happy Healthy Mama
• Prep Time: 15 minutes
• Cook Time: 16 minutes
• Total Time: 31 minutes
• Yield: 10 servings 1x
• Category: appetizer
• Method: Instant Pot
• Cuisine: American

Ingredients

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

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.

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

Keywords: Instant Pot Spinach Artichoke Diip

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!

Instant Pot Peppermint Cheesecake by TIDBITS
Instant Pot Ham by The Typical Mom
Instant Pot Creamed Spinach by Stay Snatched
Instant Pot Jalapeño Cheddar Corn Bread by Herbivore Cucina
Instant Pot Eggnog Stuffed French Toast by Devour Dinner

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Creamy Instant Pot Green Bean Casserole by Instant Pot Eats
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Instant Pot Cornmeal Dumplings by Enhance Your Palate
Instant Pot Cranberry Meatballs by Life Made Simple
Instant Pot Spinach Artichoke Dip by Happy Healthy Mama
Instant Pot Maple Mustard Turkey Breast by Greens & Chocolate
Instant Pot Garlic & Herb Carrots by Piping Pot Curry

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Instant Pot Cranberry Apple Pecan Rice Pilaf by 365 Days of Slow Cooking and Pressure Cooking
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