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Meet your new go-to appetizer! This creamy multicooker favorite is bursting with savory Ranch flavor, zesty lemon juice and tender artichoke hearts — perfect for chips, crackers, bread chunks and anything else you love to dip.
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.
In the bowl of a multicooker, layer the broth, garlic, artichokes, spinach, cream cheese, ranch dressing, sour cream, and lemon zest and juice. Don’t stir.
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.
Stir in the cheeses until fully incorporated. Season to taste and serve warm with chips, vegetables or baguette slices.
Ingredient Tips:
Artichokes: When using canned artichokes, be sure to drain and rinse them to remove excess brine or oil that could affect the flavor and texture of the dip. If you're using frozen artichokes, let them thaw completely and drain well to prevent excess moisture in the dip.
Lemon Juice: Fresh lemon juice will give your dip a bright, fresh flavor, so avoid using bottled lemon juice if possible.
