Spinach Artichoke Dip with Monterey Jack Cheese

Serves 12 in about 29 minutes. Sour cream goes in first, and tsp chile flakes finishes the pot.

Ingredients

• ½ cup water or broth (low sodium)
• 4 cloves garlic, pressed or very finely minced
• 1 (13.75 oz) can artichoke hearts, drained & roughly chopped
• ½ sm onion, diced fine
• 1 (10 oz) pkg frozen chopped spinach, partially thawed
• ¾ cup sour cream (or plain greek yogurt)
• ⅓ cup mayonnaise
• ¼ - ½ tsp red chile flakes
• 8 oz cream cheese, cubed
• ¼ tsp salt
• ¼ tsp pepper
• 1 ½ cups parmesan cheese, shredded
• 1 cup mozzarella cheese, shredded
• ½ cup monterey jack cheese, shredded

Method

1. Stir in all ingredients except Parmesan, Mozzarella, and Monterey Jack cheeses to the pot in the order listed. Break up the spinach a little. Do not stir.
2. Close the lid and set the steam release knob to the Sealing position.
3. Press the Pressure Cook/Manual button or dial, then the +/- button or dial to select 4 minutes. High Pressure. The pot will take several minutes to come to pressure.
4. When the cook cycle has finished, turn off the pot and let it sit undisturbed for 5 minutes. Then turn the steam release knob to the Venting position to release the remaining steam/pressure.
5. When the pin in the lid drops back down, open the lid.
6. Mix in the parmesan, mozzarella, and Monterey jack cheeses. Leave it to melt.
7. Move to a serving bowl and enjoy warm with bread, chips, or veggies.
8. You could also keep it in the pressure cooker and turn on the Warm setting so it stays warm.Or, transfer to a small slow cooker and keep it on the Warm setting.

More instant pot ideas are in the instant pot collection.