Spinach & Artichoke Dip
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 1
- 1 yellow onion diced
- 1/2 cup of sour cream
- 1/2 cup of mayonnaise
- 1 tbsp of salted butter
- 1/2 cup of garlic or chicken broth (1/2 tsp of garlic bett
- 1/2 cup of alfredo sauce (any jarred brand will do but i used a roasted garlic flavor)
- 1/2 tbsp of crushed garlic
- 8 oz brick of cream cheese cubed
- 14 oz can of artichoke hearts drained
- 8-10 oz bag of baby spinach
- 1/2 cup of grated parmesan cheese
- 8 oz bag (2 cups) of shredded mozzarella cheese
- 2-4 tbsp (or half of a 3oz bottle) of bacon bits (the real not the crunchy kind), optional for mixing in at the end
- chips/veggies of your choice for dipping
- Carbohydrate 7.84 g
- Cholesterol 39.2 mg
- Fat 15.792 g
- Fiber 0 g
- Protein 7.84 g
- Saturated Fat 9.744 g
- Serving Size 1 1 (566g)
- Sodium 78.4 mg
- Sugar 7.84 g
- Trans Fat 0.896000000000003 g
- Calories 203 calories
Hit “Sauté†on the Instant Pot and Adjust so it’s on the “Highâ€/â€More†setting and add the butter. Once melted, add the onions and cook for up to 5 minutes until softened and lightly browned Add in the garlic or chicken broth, Alfredo sauce, mayonnaise, sour cream, crushed garlic, cream cheese and artichokes. Stir well and then top with the spinach. Use a spoon to press the spinach down a bit so the lid closes but do not mix it up with the sauce. Don’t worry! It will cook down significantly! Secure the lid and hit “Manual†or “Pressure Cook†High Pressure for 4 minutes. Quick release when done and stir everything up Next, add in the Parmesan and Mozzarella and stir until melted and blended. If using the bacon bits, add in as much as you’d like (I suggest about 2-4 tbsp) and stir in. Transfer to a serving bowl Grab some chips, garlic toast or veggies and enjoy!
