Sort ingredients
pharmdione
QR Code
Listen
Pdf
Pour the broth in the main insert of Instant Pot. Add minced garlic, cream cheese, frozen spinach, sour cream and all purpose seasoning in the pot. Drain Artichokes and pour into the pot. Close the lid.
Select MANUAL or PRESSURE COOK on High Pressure for 4 minutes. Vent should be at SEALING position.
After InstantPot does cooking and beeps, wait for few minutes and do a Quick Release by moving the valve to VENTING. Stir in Cheese blend.
Give it a good stir and your cheesy dip is ready.Transfer to a serving bowl and serve. You can garnish it with fresh parsley, red chili flakes or cracked black pepper.
The dip will thicken quickly as it cools. So if it feels like there is too much liquid, don't worry. If it absolutely is runny, then put it on SAUTE mode and stir for few minutes.
Defrost the frozen spinach and remove excess water by squeezing it in a paper towel. Preheat oven to 350 F. Mix all the ingredients in a mixing bowl. Grease or lightly spray oven baking dish or cast iron skilet. Pour the mixture in baking dish.
Bake for 15-20 minutes until heated through and top is lightly browned. Serve immediately.