20 minutesSnacks and Dessert

Instant Pot spinach-artichoke dip with pita chips

Makes: eight servings; enjoy leftovers tomorrow
Makes: eight servings; enjoy leftovers tomorrow


  • ¾ cup artichoke hearts
  • 4 cups spinach
  • ¼ yellow onion
  • 6 oz pita chips
  • 1 tsp minced garlic
  • ½ tsp worcestershire sauce
  • ½ cup shredded parmesan cheese
  • 1 cup cream cheese
  • ½ cup greek yogurt
  • ¾ cup shredded mozzarella cheese


  1. Finely chop artichoke hearts. Chop or tear spinach into small pieces. Peel and finely chop onion.

  2. Add all ingredients to a large mixing bowl and stir until well combined. Transfer to a 1-quart baking dish or oven-safe bowl and cover top with foil.

  3. Pour 1 cup water into an Instant Pot and place a trivet or pot lifter in the bottom of the pot.

  4. Carefully place the baking dish on top of the trivet. Lock the lid in place. Set to Manual; high pressure and set the timer for 10 minutes.

  5. After cooking, naturally release pressure for 5 minutes, then quick release any remaining pressure. Remove lid carefully.

  6. Carefully remove dish from Instant Pot and remove foil. Serve hot dip with pita chips.