Easy Spinach Artichoke Dip

Serves: 12

Time: 25 minutes

Equipment:

1 quart (or smaller) ramekin or baking dish
Electric pressure cooker
Aluminum foil

Ingredients:

10 ounce package frozen chopped spinach, thawed and drained
1 14 ounce can artichoke hearts, chopped
Olive oil or butter to grease ramekin
1 cup mayonnaise
1 cup grated parmesan cheese
1 cup shredded mozzarella cheese
½ cup sour cream
¼ teaspoon garlic powder
¼ teaspoon salt
¼ teaspoon red pepper flakes
Pita chips or crackers for serving

Directions:

Mix all ingredients together and pour into a lightly greased ramekin that will fit in your pressure cooking pot. Cover the ramekin securely with foil.
Prepare a foil sling for lifting the baking dish out of the pressure cooker by taking two 18” sheet of foil and folding it thrice lengthwise. Cross the two strips over one another and place in an “X” pattern. Place the ramekin in the center of the “X” and carefully lower into the pressure cooker.
Pour 2 cups of water into the pressure cooker so that it surrounds the ramekin. Tuck the sling sides into the cooker completely and lock the lid in place.
Select high pressure and set the timer for 10 minutes.
When the timer is finished, turn off pressure cooker and use a quick pressure release. The quick pressure release (followed by a loud burst of steam) should take about 1 to 2 minutes.
Carefully remove lid and use the sling to help remove the ramekin.
Stir dip to make sure cheese is fully melted and hot. Serve with pita chips or crackers.

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Easy Spinach Artichoke Dip

Serves: 12

Time: 25 minutes​

Equipment:​

Ingredients:​