This Instant Pot spinach & artichoke dip is rich, smooth, and buttery with lovely notes of garlic — the kind of copycat that actually tastes like the Applebee’s version, minus the trip out. It comes together in under 10 minutes in the pressure cooker, which makes it an easy one to pull off right before guests arrive. Serve it warm with tortilla chips and slices of toasted French bread for dipping.
Serving Suggestions
For a full appetizer spread, set this out alongside Olive Oil Bread Dip and a basket of warm bread.
Serve with chips, toasted bread or crackers.
Ingredients
In this order place the following in the cooker: minced garlic, heavy whipping cream, frozen spinach, chopped artichoke, cream cheese, cut butter, pepper and salt. Pressure cook on high for 4 minutes and do a quick release
Add ½ cup grated Parmesan cheese to the cooker and mix well.
In increments of two: add ½ cup shredded Parmesan cheese and mix well, repeat with the rest of the cheese.
In increments of two: add ½ cup shredded mozzarella cheese and mix well, repeat with the rest of the cheese.
Serve and enjoy!
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Instant Pot Spinach & Artichoke Dip
Equipment
- Pressure Cooker / Instant Pot
Ingredients
- 10 oz frozen chopped spinach
- 8 oz cream cheese room temperature
- 1 ½ cup artichoke heart or 14 oz can drain & chopped
- 1 cup mozzarella cheese shredded
- 1 cup parmesan cheese shredded
- ½ cup grated parmesan cheese
- 1 cup heavy whipping cream
- 8 tbsp unsalted butter cut into 8 pieces
- ½ tsp black pepper
- ¼ tsp salt +/- adjust to your liking
- 4 garlic cloves finely minced
Instructions
- Place ingredients in the cooker in this order: garlic, cream, spinach, artichoke, cream cheese, butter, pepper, salt — do not stir.
- Pressure cook on high for 4 minutes; quick release pressure.
- Add ½ cup grated parmesan; mix well.
- Add remaining parmesan in ½ cup increments, mixing between additions.
- Add mozzarella in ½ cup increments, mixing between additions.
- Press cancel; transfer to serving bowl; wait 3–4 minutes before serving.
Video
Notes
Storage & Reheating
Store in an airtight container in the refrigerator for up to 3–4 days. Reheat gently on the stovetop over low heat or in the microwave in short bursts, stirring between each, until warmed through and smooth again. This dip doesn’t freeze well — the dairy tends to separate and turn grainy once thawed.
Recipe FAQs
Can I use fresh spinach instead of frozen? Yes — you’ll need about 10 oz fresh spinach, wilted down and squeezed very dry before adding, since fresh spinach holds a lot of water that frozen spinach has already released.
Can I use fresh artichoke hearts instead of canned or jarred? Yes, though canned or jarred is far more convenient here since fresh artichokes need to be trimmed and cooked down first. If using fresh, cook and chop them to a similar texture before adding.
Why does the order of ingredients matter in step 1? Layering the ingredients this way (with the cream on the bottom) helps prevent the “burn” warning some Instant Pots trigger from cheese or thick ingredients scorching against the bottom of the pot.
Can I make this ahead of time for a party? Yes — make it up to a day ahead, refrigerate, and reheat gently on the stovetop or in the microwave before serving, stirring well to bring back the smooth texture.
Can I make it spicier? Yes — a pinch of red pepper flakes or a few dashes of hot sauce stirred in at the end adds heat without changing the method.
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This made me so hungry 🙁
Wow! It must be delicious 😋