This artichoke and spinach dip is just like your favorite restaurant appetizer, but you can make this one at home in just a few minutes. Chopped artichoke hearts and spinach are mixed into an ultra cheesy, and super filling dip.
Don’t have an Instant Pot? That’s OK! You can also put this in the slower cooker on low for a few hours, or even just cook it on the stove. I like using the Instant Pot more because it’s faster and easier to clean.
I used Swiss cheese in this dip because I like the way that it tastes. If you can’t find it, or don’t like it, then feel free to use mozzarella cheese instead.
This recipe creates about 5 cups of dip (it’s hard to measure something this cheesy with a measuring cup!) The serving size is about a quarter of a cup.
Yields 20 servings of Instant Pot Artichoke and Spinach Dip
The Preparation
- 1/2 cup chicken broth
- 8 ounces cream cheese
- 10 ounces frozen spinach
- 14 ounces marinated artichoke hearts, drained and chopped
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 3 teaspoons fresh garlic, minced
- 1 teaspoon onion powder
- 12 ounces parmesan cheese, shredded
- 12 ounces swiss cheese, shredded
The Execution
1. Place all of the ingredients, except for the Parmesan and Swiss cheeses, into the Instant Pot.
2. Seal the lid and make sure that the vent is also sealed. Set it to the pressure cooker, and set the timer for four minutes.
3. Once the timer is up, perform a manual release.
4. Add the cheeses into the instant pot and stir until everything is melted and gooey.
5. Serve right away with something for dipping, like pork rinds.
This makes a total of 20 servings of Instant Pot Artichoke and Spinach Dip. Each serving comes out to be 259 calories, 21.3g fats, 3.2g net carbs, and 13.1g protein.
| NUTRITION | CALORIES | FAT | CARBS | FIBER | NET CARBS | PROTEIN |
| 1/2 cup chicken broth | 7 | 0.3 | 0.6 | 0 | 0.6 | 0.8 |
| 8 ounce cream cheese | 776 | 77.1 | 9.3 | 0 | 9.3 | 14 |
| 10 ounce frozen spinach | 82 | 1.6 | 11.9 | 8.2 | 3.7 | 10.3 |
| 14 ounce marinated artichoke hearts | 516 | 38.6 | 41.8 | 19.9 | 21.8 | 10.1 |
| 1/2 cup sour cream | 228 | 22.3 | 5.3 | 0 | 5.3 | 2.8 |
| 1/2 cup mayonnaise | 748 | 82.3 | 0.6 | 0 | 0.6 | 1.1 |
| 3 teaspoon fresh garlic | 13 | 0 | 2.8 | 0.2 | 2.6 | 0.5 |
| 1 teaspoon onion powder | 8 | 0 | 1.9 | 0.4 | 1.5 | 0.2 |
| 12 ounce parmesan cheese | 1466 | 97.3 | 14 | 0 | 14 | 131 |
| 12 ounce swiss cheese | 1337 | 105.4 | 4.9 | 0 | 4.9 | 91.7 |
| Totals | 5181 | 425 | 93 | 28.7 | 64.3 | 262.5 |
| Per Serving (/20) | 259 | 21.2 | 4.7 | 1.4 | 3.2 | 13.1 |
Instant Pot Artichoke and Spinach Dip
Ingredients
- ½ cup chicken broth
- 8 ounce cream cheese
- 10 ounce frozen spinach
- 14 ounce marinated artichoke hearts drained and chopped
- ½ cup sour cream
- ½ cup mayonnaise
- 3 teaspoon fresh garlic minced
- 1 teaspoon onion powder
- 12 ounce parmesan cheese shredded
- 12 ounce swiss cheese shredded
Instructions
- Place all of the ingredients, except for the Parmesan and Swiss cheeses, into the Instant Pot.
- Seal the lid and make sure that the vent is also sealed. Set it to pressure cooker, and set the timer for four minutes.
- Once the timer is up, perform a manual release.
- Add the cheeses to the instant pot and stir until everything is melted and gooey.
- Serve right away with something for dipping, like pork rinds or keto crackers.
alternatives to pork rinds? cant eat pork (or beef for that matter)
sliced vegetables (celery, peppers, etc.), keto crackers (we have many recipes), or you could make tortilla chips out of keto-friendly tortillas.
Made this tonight and loved it! Great for a party. Made with a 90 second bread recipe I found as I’m not a big celery stick lover. Husband liked it with celery sticks. Probably will make chips or more bread with this. Was just like the real thing. Highly recommend if you like spinach artichoke dip. https://uploads.disquscdn.c…
It looks fantastic – really glad to hear you liked it!
Could you share the 90 second bread recipe? 😃
Has anyone frozen this dip? I’m cooking for one and was thinking about freezing some of it to enjoy another time. Thanks!
I imagine it would freeze up just fine. If I were you, I’d give it a quick squeeze of lemon juice to mix in before freezing just to keep everything fresh tasting.
In the recipe, is that whole garlic cloves or are they minced?
Minced would work best 🙂
The dip is amazing! I’m just starting with the Keto diet and I’m going to use this dip with some ground sausage and stuff it all in a portabella mushroom for dinner with a side salad. Yum Yum!
How big is a serving?
Hey Maria,
Each serving of the dip is 1/4 cup.