10ounces1 package (283g) frozen chopped spinach thawed and water squeezed out
14ounces1 can (396g) artichoke heartsdrained and roughly chopped
8ounces1 package (226g) cream cheese
1cupshredded mozzarella cheese
1cupgrated Parmesan cheese
2/3cupmayonnaise
1/2cupsour cream
1teaspoononion powder
1teaspoonminced garlic
1/3teaspoongrated nutmeg
Instructions
Mix together the spinach, artichokes, cream cheese, mozzarella cheese, Parmesan, mayonnaise, sour cream, onion powders, garlic, and nutmeg in a pressure-proof container.
Cover the container with foil, sealing tightly around the edge so that no condensation can seep in.
Add 1 1/2 cups of water to the Instant Pot insert, and place the trivet into the bottom.
Put the container on top of the trivet, then cover Instant Pot with lid, seal, and set to Pressure Cook or Manual on High for 10 minutes and cook until done.
Allow for a Natural Pressure Release of 5 minutes, then perform a quick pressure release to release the rest of the pressure.
Remove the container from the Instant Pot and carefully discard the foil.
Stir the cheesy dip and then serve.
Notes
Use the pot-in-pot method to avoid getting the dreaded burn notice.
Please make sure to use a pressure-proof container for cooking this dip; whether it's a glass bowl, cake pan, etc.
Make sure to remove all the water from the spinach before adding to the mixture.
Don't skip the nutmeg! It adds a delicious and slightly unexpected depth of flavor to this dip.
The cooking time listed does not include time to come up to pressure or for pressure to release.