Instant Pot spinach-artichoke dip with pita chips
- ¾ cup artichoke hearts
- 4 cups spinach
- ¼ yellow onion
- 6 oz pita chips
- ½ tsp worcestershire sauce
- ¾ cup shredded mozzarella cheese
- ½ cup shredded parmesan cheese
- ½ cup greek yogurt
- 1 cup cream cheese
- 1 tsp minced garlic
Finely chop artichoke hearts. Chop or tear spinach into small pieces. Peel and finely chop onion.
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.
Pour 1 cup water into an Instant Pot and place a trivet or pot lifter in the bottom of the pot.
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.
After cooking, naturally release pressure for 5 minutes, then quick release any remaining pressure. Remove lid carefully.
Carefully remove dish from Instant Pot and remove foil. Serve hot dip with pita chips.