Super Fast Extra-Creamy Instant Pot Spinach Dip from a contemporary novel
Nichole brought this recipe to the Sunday Pot Luck Club and it was a huge hit.
Ingredients
- 1 10.5 oz can of cream of celery soup
- ¼ cup mayonnaise
- 1 8oz package of cream cheese
- 1 10oz package of frozen chopped spinach
- 1 14oz can of marinated artichoke hearts
- 2 cloves garlic
- 1 tsp Italian seasoning or ½ package Italian Dressing mix
- 8 oz mozzarella cheese
- 8 oz Gruyère cheese
- 5 oz shredded Asiago cheese
- salt and pepper to taste
Instructions
- Add the wet ingredients (cream of celery soup, mayonnaise, and cream cheese) to your Instant Pot first, otherwise the other ingredients could burn and stick to the bottom.
- Break the frozen spinach into chunks and set inside pot.
- Drain the artichoke hearts.
- Add spinach, artichoke, garlic, and Italian seasoning to the pot.
- Set your Instant Pot to cook on high pressure for 3 minutes.
- While the rest is cooking, tear mozzarella into pieces and shred Gruyère.
- When the Instant Pot finishes its cycle, do a quick release and remove the lid.
- Stir in mozzarella and Gruyère until melted.
- Add Asiago to the top.
- prinkle it with salt and pepper to taste and serve with a side of tortilla chips or fresh bread.