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Vortex Plus - Crispy Boneless Buffalo Wings
Spinach Artichoke Dip
| By : |
| Prep Time | 2 minutes |
| Cook Time | 4 minutes |
| Servings |
10 servings
|
Ingredients
- 12-15 oz artichoke hearts drained
1 can or1 jar - 1 small yellow onion finely diced
- 1/2 cup chicken broth
- 3 cloves garlic minced
- 10 oz frozen spinach
1 box - 8 oz cream cheese
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 14 oz shredded parmesan
- 8 oz shredded mozzarella or monterey jack
- 1 tbsp hot sauce or to taste (optional)
Ingredients
|
Instructions
- Mix together drained artichoke hearts, onion, broth and garlic in the Instant Pot.
- Top with frozen spinach, cream cheese, sour cream and mayonnaise. Do not stir.
- Secure the lid, making sure the vent is closed.
- Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 4 minutes.
- When the time is up, quick-release the remaining pressure.
- Stir in cheese and (optional hot sauce). Serve with tortilla chips or sliced baguette.
Recipe Notes
The MANUAL and PRESSURE COOK buttons are interchangeable.
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Very easy to make, tastes great. Makes a large amount, perfect for parties. Use high quality cheese for good results.