Creamy Spinach and Artichoke Dip Recipe
This creamy and flavorful Spinach and Artichoke Dip combines tender artichoke hearts, vibrant spinach, and a blend of cheeses for the perfect appetizer or snack. With options to prepare it using an Instant Pot, slow cooker, or oven, this versatile dip is easy to make and guaranteed to be a crowd-pleaser.
- Prep Time: 10 minutes
- Cook Time: 30 minutes (oven), 4 minutes (Instant Pot), 4-6 hours (slow cooker)
- Total Time: 40 minutes (oven), 14 minutes (Instant Pot including prep & release), up to 6 hours 10 minutes (slow cooker)
- Yield: 10 servings
- Category: Appetizer
- Method: Instant Pot
- Cuisine: American
- Diet: Gluten Free
Ingredients
Base Ingredients
- 8 oz cream cheese
- 10 oz frozen spinach
- 14 oz can artichoke hearts
- 1/2 cup chicken broth
- 3 cloves garlic, minced
- 1 tsp onion powder
Dairy and Sauces
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 6 oz shredded Parmesan cheese
- 8 oz shredded Mozzarella cheese
Instructions
- Prepare the base mixture: Begin by adding chicken broth, minced garlic, and tender artichoke hearts into your chosen cooking vessel (Instant Pot, slow cooker, or mixing bowl for oven).
- Add remaining ingredients: Layer in the frozen spinach, creamy mayonnaise, tangy sour cream, aromatic onion powder, and luxurious cream cheese. Mix well to combine all ingredients evenly.
- Instant Pot cooking: Set your Instant Pot to manual mode on high pressure and cook the mixture for 4 minutes. When done, perform a quick release to allow the aromas to escape and the mixture to settle.
- Add cheeses in Instant Pot: After pressure cooking, stir in the shredded Parmesan and Mozzarella cheese until they melt evenly throughout the dip.
- Slow cooker method: In the slow cooker, combine all ingredients as described above, cover, and cook on low for 4-6 hours or on high for 2-3 hours until the dip is hot and bubbly.
- Add cheeses in slow cooker: Stir in Parmesan and Mozzarella cheese until melted and creamy, then transfer to a serving bowl.
- Oven baking method: Preheat the oven to 350°F (175°C). Transfer the combined ingredients to an oven-safe baking dish, cover with foil or lid, and bake for 25-30 minutes until hot and bubbly.
- Add cheeses and finish baking: Remove the cover and sprinkle Parmesan and Mozzarella cheese on top. Return to the oven and bake another 10-15 minutes until the cheese is melted and bubbly.
- Serve: Let the dip cool slightly before serving warm with your favorite dippers such as tortilla chips, bread slices, or vegetable sticks.
Notes
- This dip can be made ahead and reheated gently in the oven or microwave before serving.
- For a vegetarian version, use vegetable broth instead of chicken broth.
- Frozen spinach should be thawed and drained well to avoid excess moisture.
- Adjust garlic and onion powder to taste for stronger or milder flavor.
- Serve with pita chips, crackers, or fresh veggies for a variety of dipping options.
- Keep warm in the slow cooker on low for parties and gatherings.
