Instant Pot Healthy Spinach Artichoke Dip
Super creamy Spinach Artichoke Dip made with good-for-you ingredients and lots of vegetables.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Category: Side Dish
- Method: Pressure Cooker
- Cuisine: American
Ingredients
Scale
- 4 cups small cauliflower florets (or use a 12 oz bag of prewashed)
- 2 garlic cloves
- ½ cup white cheddar cheese (plus extra for topping)
- ¼ cup shredded parmesan cheese (plus extra for topping)
- 1 tablespoon olive oil
- ¾ teaspoon salt
- ½ teaspoon Dijon mustard
- 6 ounces fresh spinach
- ½ cup whole milk or 2% Greek yogurt or sour cream
- 1 (14-ounce) jar whole artichoke hearts in oil, drained, patted dry, and chopped
- ⅓ cup chopped scallions
- Pinch of red pepper flakes
- Toasted baguette or crackers, for serving
- Chopped parsley for garnish, optional, to make it pretty
Instructions
- Preheat the oven to 450°F and spray a baking dish with nonstick cooking spray. This dish could be a 1 ½ quart dish, pie plate, 8×8 pan, etc.
- Add 1 cup of water to the pressure cooker pot. Place cauliflower and garlic in a steamer basket and place it inside the pot.
- Secure the lid and turn pressure release knob to a sealed position. Cook at high pressure for 2 minutes.
- When cooking is complete, use a quick release.
- Dump cauliflower and garlic into a blender and add white cheddar cheese, parmesan cheese, olive oil, salt, and dijon mustard. Blend until smooth, set aside to cool.
- Press sauté on the Instant Pot to bring water to a simmer. Add spinach to the boiling water to wilt, (this will take about 30 seconds) then use a slotted spoon to scoop it from the water and place it on a paper towel-lined plate. Let it cool a bit so you can handle it (you can put it in the fridge or freezer to speed this up). Use a clean towel or paper towels to squeeze extra water out of the spinach, then roughly chop.
- To a large bowl add cauliflower cheese sauce, spinach, yogurt, chopped artichoke hearts, and scallions. Stir to combine.
- Spread the mixture into the prepared baking dish and top with a bit more cheddar and parmesan cheese. Add a sprinkle of red pepper flakes.
- Bake for 10 minutes until the cheese is browning and it’s lightly bubbling. If you let it bubble too aggressively, the yogurt could break/separate.
- Another option for heating it through is to spread it into a pressure cooker safe dish, add a cup of water to the pressure cooker, place a trivet inside, and set dish with dip on top of the trivet. Cook at high pressure for 10 minutes, followed by a quick release. Place under the oven broiler to get that browned, cheesy topping, if desired.
- Garnish with chopped parsley to make it pretty and serve with toasted baguette slices or crackers.
Notes
- Definitely use SHARP cheddar cheese. We don’t use a lot of it here, so we need that strong flavor.
- Use whole or 2% yogurt. Lower-fat or fat-free yogurt might separate when it’s heated in the oven (although I haven’t tested this, so it’s possible it could be fine). Full-fat sour cream will also work.
- Also a great dip for raw veggies or crackers.
- I prefer to BAKE the final dish because I simply can’t resist the top layer of browned cheese, but you can definitely heat it up in the Instant Pot. Make sure to use a pressure cooker safe dish and follow the alternative directions above.
- The dip can be made a couple of days in advance and heated through in the oven or pressure cooker right before serving.