I am all about the dips. No joke, I am the person who is ALL about the appetizer dinners, Super Bowl foods– I mean party foods are my calling! That is why on my site, I want to make sure I create the Easiest Instant Pot Spinach Artichoke Dip and have the Easiest Instant Pot Queso Dip too! Two dips that in my opinion are ones that you need a solid recipe for, because you can’t have a party without it!
Now, both recipes are for the Instant Pot however, multiple of you have made the Instant Pot Queso on stove top and this Spinach Artichoke Dip is also perfect for the stove top as well! That way, even if you don’t have an Instant Pot– don’t worry you will not miss out!
What makes this Easy Instant Pot Spinach Dip– EASY?
- Sour Cream
- Cream Cheese
- Buttermilk
- Parmesan
- Asiago
- Chopped Spinach
- Artichoke
- Jalapeños
- Cherry Tomatoes
- Garlic
- Salt
- Paprika
- Cayenne Pepper
What Other Honest Grub, Honest Foodie Appetizers Should I Make?
Easy Instant Pot Queso Dip
Healthy Baked Keto Chive Carrot Fritters
Easy Air Fryer Buffalo Wings
Easy 3 Step Dill Pickle Dip
Southwest Vegetable Egg Rolls
What do you serve with The Easiest Instant Pot Spinach Artichoke Dip?
You can serve this dip with any sort of dip “vehicle” you want 🙂 However, these are a few of my favorite things to use to get that DELICIOUS dip to your mouth!
- Plain Tortilla Chips
- Golden Round Crackers
- Pita Bread
- Variety of veggies: carrots, bell peppers, celery and my favorite– cucumbers
Can this dip be made ahead of time?
Yes! I love this dip so much, because it is PERFECT to make ahead of time. It reheats so well and freezes well too. Either put in a stock pot over low heat to warm up or microwave for 15 second increments– stirring each time to make sure it heats evenly.
How to use this recipe for multiply dinners?
One of the many reasons I love to make this dip is that you can transform this delicious dip into 2 easy dinners! I save half for either one of these ideas. Freeze it and take it out the day before to start thawing.
- Stuffed Spinach Artichoke Chicken Breasts
- Spinach Artichoke Dip Pasta
Simple and PERFECT!
The Easiest Instant Pot Spinach Artichoke Dip
Equipment
- Instant Pot
- or Large Stock Pot
Ingredients
- 16 oz sour cream
- 8 oz block of cream cheese
- 2/3 cup buttermilk
- 1 cup Parmesan cheese prefer to use whatever organic one I can find with microbial enzymes
- 1 cup Asiago cheese prefer to use whatever organic one I can find with microbial enzymes
- ¾ cup chopped jarred jalapeño slices you can always add more or some of the juice if you want it spicer
- 10 oz bag of chopped frozen spinach
- 14 oz can of artichoke hearts
- 1 yellow tomato
- 1 clove minced garlic
- 1 tsp of salt ( then salt to taste)
- 1/4 tsp cayenne pepper
- 1/4 tsp paprika
Instructions
Instant Pot Version
- Take 10 oz of spinach & place in a strainer. Let cool/warm water run over it. Break apart the pieces, to where it becomes thawed for the most part & squeeze excess water out & set aside.
- In Instant Pot insert pour in buttermilk, sour cream, cream cheese, minced garlic, chopped tomatoes, chopped artichoke hearts, and chopped jalapenos. Then place the drained & squeezed spinach on top of the mixture, stir with a spatula.
- Place on high pressure for 4 minutes. Make sure you secure the lid and make sure the steam release valve is locked. Once the Instant Pot cooks on high pressure for 4 minutes, you will see the Instant Pot read LO 00. Then have it naturally release for 5 minutes. It will read LO 05. Then quick release the float valve.
- Once the float valve has COMPLETELY dropped you may take the Instant Pot lid off. NEVER take it off until the float valve has dropped. Then still keeping the Instant Pot on, stir with large spoon, until the contents have completely melted. After add in the asiago cheese and parmesan cheese. Continue to stir until full incorporated.
- Stir the ingredients until the cheese is fully melted with salt, cayenne pepper and paprika. Then serve! I usually like to let it sit though for 5-10 minutes to thicken. I personally like spinach dip the best after it has cooled a bit and the flavors have been able to meld a bit. Enjoy!
Stove Top Version
- Take 10 oz of spinach & place in a strainer. Let cool/warm water run over it. Break apart the pieces, to where it becomes thawed for the most part & squeeze excess water out & set aside.
- Chop up 3/4 cup of jalapeño slices from the jar & chop up the artichokes into small-medium bite sized pieces. Then chop up the yellow tomato into small diced pieces. Put all 3 in a medium bowl & set aside.
- In a large stock pot add in sour cream, cream cheese, buttermilk, parmesan & asiago cheese. Turn on medium heat & with a wooden spoon continue to stir until no lumps. Once it is completely incorporated & starting to bubble. Next add in the minced garlic salt, cayenne pepper and paprika seasoning, stirring until incorporated.
- Once the mixture is well combined add in the spinach & the whole bowl with the jalapeños, tomatoes & artichokes. Stir until throughly combined. Leave on medium heat continue to stir for about 5-7 minutes.
- Let sit for 5-10 minutes to thicken before diving in ( or eat right away!) I personally like letting it sit for a little to thicken and let flavors meld.
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