Little Sunny Kitchen · by Diana★ 5.0 (3)
Instant Pot Spinach Artichoke Dip
NUTRITION · PER SERVING17M COOK
CAL 14%·PRO 27%
CARBS 10G15% OF CAL
3G FIBER4G OTHER4G TOTAL SUGAR
FAT 21G71% OF CAL
12G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy spinach and artichoke dip made quickly in the Instant Pot and topped with melted cheese. A warm, comforting appetizer ready in 15 minutes.
starteramerican🥘 pressure cookergluten freevegetarian
View the full recipe on Little Sunny Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1 10 oz package frozen chopped spinach
- 1 14 oz can quartered artichoke hearts (rinsed and drained)
- 8 oz block cream cheese (cubed)
- ¾ cup sour cream
- ½ cup vegetable stock
- 3 cloves garlic (minced)
- ½ teaspoon kosher salt
- ¼ teaspoon crushed red pepper flakes
- 2 cups shredded mozzarella (or cheddar cheese)
- ½ cup parmesan cheese
At a glance
PER SERVING · TIME 17M
CAL 14%·PRO 27%
CARBS 10G15% OF CAL
3G FIBER4G OTHER4G TOTAL SUGAR
FAT 21G71% OF CAL
12G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 2m
- Sodium
- 687mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 194mg
- Calcium
- 364mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 687MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.