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artichoke dip in pot

Spinach Artichoke Dip

Grab some salty tortilla chips or sliced French bread and whip up this spinach artichoke dip tonight! Simple prep, quick cook time, and a cheesy dip await. This spinach dip is cheesy, creamy, and the perfect savory dip.
Course Appetizers and Snacks
Cuisine American
Keyword  pressure cooker dip, artichoke dip, best spinach artichoke dip, cheesy dip, hot appetizer recipe, hot dip recipe, how to make spinach dip, instant pot spinach artichoke dip, pressure cooker spinach artichoke dip, Spinach Artichoke Dip, spinach artichoke instant pot, spinach dip
Prep Time 5 minutes
Cook Time 3 minutes
Additional Time 20 minutes
Total Time 28 minutes
Servings 12 Servings
Calories 261kcal
Author Kelsey Apley


  • 1 package frozen chopped spinach 10-ounce
  • 1 can quarter artichoke hearts rinsed and drained (14-ounce)
  • 1 package cream cheese cubed (8-ounce)
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon crushed red pepper flakes (optional)
  • 1 cup sour cream
  • 1/2 cup chicken stock
  • 2 cloves garlic minced
  • 2 cups shredded Sharp Cheddar Cheese
  • 1 cup shredded Monterey Jack Cheese


  • In your Instant Pot you will place your frozen spinach, drained and rinsed artichoke hearts, cream cheese cubes, sour cream, chicken stock, garlic, onion powder, red pepper flakes, and salt. Stir until combined.
  • Place the Instant Pot lid on and make sure the valve is set to sealing position. Now you will do a high pressure for 3 minutes, followed by a quick release of pressure.
  • Stir in your shredded sharp and Monterey jack cheese and stir until fully melted. This takes just a few minutes.
  • Serve immediately with salty chips, bread, etc. You can top with green onions or chopped parsley for presentation value if you would like.
  • This Instant Pot spinach artichoke dip is so easy to make. This is a great party appetizer to serve up.


You can use fresh spinach in replace of frozen. Just saute it down with a little olive oil. Then let cool and squeeze out excess liquid before cooking.
Swap sharp cheese with mozzarella cheese for a milder cheese flavor.
You can double this recipe if you have a larger pot.
Directions to make this spinach artichoke dip in the oven is in the post above. You just mix and bake at 350 degrees.
All leftover dip needs to be stored in an airtight container in the fridge for 3-5 days. Then eat cold or reheat leftovers.
This artichoke dip does not freeze well due to the number of dairy products in the recipe.
If you don't want spice leave out the red pepper flakes .


Serving: 1g | Calories: 261kcal | Carbohydrates: 3g | Protein: 13g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 65mg | Sodium: 442mg | Sugar: 1g