Instant Pot Spinach Artichoke Dip (Keto and Gluten Free)

This Instant Pot Spinach Artichoke Dip (Keto and Gluten Free) is made with frozen spinach, artichokes, cream cheese, mayonnaise, and pepper jack cheese.

I love ordering spinach artichoke dip on the menu of a restaurant. I have to get it! If you plan on having guests over and need to make a dip, you won’t strike out with this one! This appetizer is by far such a crowd pleaser – last time I made it everyone was crowding around my dip.

This dip uses frozen spinach, marinated artichokes, parmesan and pepper jack, all baked to perfection. You can never go wrong with adding another type of cheese too!

If you love this recipe, feel free to try my Cream Cheese Stuffed Poblano Peppers and my Baby Corn Stir Fry.

Why you will love this recipe

Versatile: Cream cheese is so versatile and gives this dish so much flavor. You can make something sweet or savory with cream cheese.

Full of flavor: The mayonnaise, cream cheese, parmesan cheese and pepper jack cheese come together seamlessly and give the dip so much flavor.

Kid Friendly: This is a great way to get your kids to eat their spinach.

Great for warm or cold weather: I love eating this in all seasons. I usually prefer dipping with a tortilla chip during the summer, or crispy bread in the winter.

Serves a crowd: I love making this in the Instant Pot because it is so quick and easy. All you need to do is throw all the ingredients in there and you are done.

Ingredients

You'll only need a few simple ingredients to make this. The exact measurements are listed in the recipe card below. Here's an overview of what you'll need:

• Frozen Spinach
• Marinated artichokes
• Cream cheese
• Mayonnaise
• Water
• Garlic
• Chili powder
• Parmesan cheese
• Pepper jack cheese
• Green onion

See recipe card for Keto Spinach Artichoke Dip quantities.

Instructions

Add the spinach, cream cheese, mayonnaise, chopped artichokes, chili powder, Yondu Vegetable Umami, water and garlic in the Instant Pot and combine.

Pressure cook on high for 4 minutes and quick release. When you unlock the lid and open, add the parmesan and pepper jack cheese. 

Whisk until all combined well. 

Garnish with green onion. Serve hot with chips or toast.

Substitutions

Cream cheese: If you wold like a healthier alternative, you can use cottage cheese. The cream cheese really gives it so much flavor though. Cream cheese is the base to any spinach artichoke dip, or any dip in general really. It make it so much tastier and it is super versatile. 

Spinach: Since we are making this in the Instant Pot, using frozen spinach is actually better than fresh spinach, because frozen spinach has previously been cooked already. If you are adamant about using fresh spinach, I would steam the spinach and then place the spinach in a paper towel to squeeze the excess water out of it. 

Artichoke: I like to use marinated artichokes from a jar, although you can use regular canned artichokes too. 

Chili powder: Feel free to use a combination of either chili powder, paprika, or a little bit of cayenne pepper. 

Mayonnaise: Mayonnaise is a great addition of flavor for the dip. You can substitute the mayonnaise with sour cream or greek yogurt if you wish. 

Parmesan cheese: You can use pecorino romano or asiago instead.

Pepper jack: Any cheese that melts easily will do. You can use mozzarella or even shredded cheddar cheese.

Variations

Cooking is a chance to be creative! Have fun with it and feel free to make your own variation.

• Spicy - add chili pepper flakes in the dip.
• Deluxe - serve alongside guacamole and buffalo chicken dip for a party.
• Kid friendly - serve with tortilla chips.

Check out this Camaron Aguachile.

Equipment

Equipment can have a big impact on how a recipe turns out. Stone bakeware takes longer to heat up than metal pans, and also retain heat for longer, which could make the recipe more watery, or burnt on the outsides.

I love using my Caraway pots, pans and baking sheets for best quality.

Storage

This will be good in the refrigerator for 2-3 days.

These Instant Pot Spinach Artichoke Dip (Keto and Gluten Free) ingredients don't stand up well to freezing.

Top tip

Feel free to make any variation you want whether it would be more cheese, more spinach or artichoke.

Instant Pot Spinach Artichoke Dip (Keto and Gluten Free)

---

• Author: Maxine Dubois
• Total Time: 30 minutes
• Yield: 4 servings 1x

Print Recipe

Pin Recipe

Description

This Instant Pot Spinach Artichoke Dip (Keto and Gluten Free) is made with frozen spinach, artichokes, cream cheese, mayonnaise, and pepper jack cheese.

---

Ingredients

Scale 1x2x3x

• 1 (10 ounce) package frozen chopped spinach
• 1 (7.5 oz) jar of marinated artichokes, drained and chopped
• 1 (8oz) block of cream cheese
• 1 cup mayonnaise
• ½ cup water
• 3 cloves of garlic, minced
• 2 teaspoons chili powder
• Optional: 2 teaspoons Yondu Umami
• 2 cups grated parmesan cheese
• 3 cups grated pepper jack cheese
• 1 tablespoon chopped green onion
• Salt and pepper, to taste

Cook Mode Prevent your screen from going dark

---

Instructions

Pressure cooker

1. Add the frozen spinach, cream cheese, mayonnaise, chopped artichokes, Yondu, water, chili powder and garlic in the Instant Pot and combine.
2. Pressure cook on high for 4 minutes and quick release. When you unlock the lid and open, add the parmesan and pepper jack cheese. Whisk until all combined well. Garnish with green onion/

3. Serve hot with chips or toast.

Oven

1. Oven: Make sure the spinach has thawed, and squeeze the liquid out. Preheat oven to 350 degrees. Spray a small baking dish with non-stick cooking spray. In a mixing bowl stir together spinach, cream cheese, mayonnaise, chopped artichokes, chili powder, pepper jack, parmesan, Yondu Vegetable Umami, and garlic. Spread mixture evenly into prepared baking dish. Bake in preheated oven until heated through and melty, about 20 minutes. 

Notes

Slow cooker spinach artichoke dip: Add everything to the slow cooker and cook on high for 2 hours. Stir well before serving.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Appetizer
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1
• Calories: 74.1
• Sugar: 2.7 g
• Sodium: 332.1 mg
• Fat: 1.3 g
• Saturated Fat: 0.8 g
• Carbohydrates: 9.0 g
• Fiber: 2.6 g
• Protein: 8.0 g
• Cholesterol: 6.4 mg

Food safety

• Cook to a minimum temperature of 165 °F (74 °C)
• Do not use the same utensils on cooked food, that previously touched raw meat
• Wash hands after touching raw meat
• Don't leave food sitting out at room temperature for extended periods
• Never leave cooking food unattended
• Use oils with high smoking point to avoid harmful compounds
• Always have good ventilation when using a gas stove

See more guidelines at USDA.gov.