Multi Cooker Lemon Parmesan Ranch Artichoke Dip
Ingredients(10)
chicken or vegetable broth
½ cup
garlic, minced
2 cloves
artichokes, drained and chopped
1 (14-oz.) can
frozen spinach
1 12-oz.) bag
½ cup
sour cream
½ cup
Zest and juice of 1 lemon
shredded parmesan cheese
1 cup
grated mozzarella cheese
1 cup
kosher salt and ground black pepper, to taste
For dips, make and enjoy your dip creation. Then, refrigerate within 2 hours or discard.
Steps(3)
- 1
In the bowl of an instant pot, layer the broth, garlic, artichokes, spinach, cream cheese, ranch dressing, sour cream, and lemon zest and juice. Don’t stir.
- 2
Secure the lid of the Instant Pot and set the valve to sealing. Set the manual/pressure cook button to 2 minutes. When the time is up, let sit for 10 minutes before moving the valve to venting.
- 3
Stir in the cheeses until fully incorporated. Season to taste and serve warm with chips, vegetables or baguette slices.
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