This instant pot artichoke dip makes a great appetizer for family gatherings or any special event. With only a handful of ingredients and a few simple steps this is one of my favorite easy recipes!
Made with artichoke hearts, parmesan cheese, and a couple of other basic ingredients, you get this delicious creamy dip. Serve with tortilla chips, pita chips (if not gluten-free), or your favorite raw veggies!
Using the instant pot is one of the easiest ways to make hot dips. You can combine the ingredients and the let the instant pot do it’s thing! It allows for more oven space and more time for other cooking.
Instant pot recipes are my go-to when I’m pressed for time on a busy weeknight. Mississippi chicken instant pot style paired with instant pot carrots makes for an easy and healthy dinner! I also love our instant pot chicken noodle soup.
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What do you eat with artichoke dip?
This depends a lot on personal preference but you can serve your artichoke dip with gluten-free crackers, bagel chips, tortilla chips, pita chips, french bread, vegetables, etc.
Classic crackers are my go-to but feel free to get more creative. It’s also great served before our instant pot broccoli cheddar soup.
What is artichoke dip made of?
Depending on the recipe artichoke dip can be made of a variety of ingredients. Some recipes call for cream cheese, fresh spinach, mozzarella cheese, and even low fat / nonfat greek yogurt. But this recipe only calls for 4 basic ingredients.
Water packed artichokes
You’ll want to drain your canned artichoke hearts before adding to the instant pot. Canned artichokes are easier and work best compared to fresh artichokes.
This hot artichoke dips calls for mayonnaise which you probably already have at your house! Feel free to use light mayo or any other version of mayonnaise you prefer.
Grated parmesan cheese is going to make this a cheesy dip. Feel free to add other types of shredded cheese as well but do note it might impact the texture and cooking time.
One can of chopped green chilies adds a nice little kick to this recipe. They’re not too hot but pair perfectly with the instant pot artichokes.
I like this recipe as is, but there are a few additions you’re welcome to make. Chopped spinach or frozen spinach is a common ingredient in spinach artichoke dip. Additionally, lemon juice goes well in artichoke dip as well.
How to make artichoke dip
Step 1: Mash artichokes and mix all ingredients in a 5×5 square baking dish, cover with tinfoil
Step 2: Place one cup of water in the bottom of the Instant Pot
Step 3: Place baking dish in the Instant Pot on the steam rack with the handles up
Step 4: Cook on high pressure for 10 minutes
Step 5: Let it manually release pressure then remove and discard tinfoil and serve hot
Pro tip: Add onion powder, garlic powder, a pinch of salt, and/or black pepper to this recipe before serving for more flavor!
Expert tips and FAQs
You can store leftover dip in an airtight container in the fridge for up to 4 days. Make sure there is no excess liquid in the container before storing. It’s best to stir before and after reheating.
This classic appetizer is not always the healthiest when ordered at a restaurant. Making it at home is a healthier option, but should still be served with healthy main dishes.
No, a whole artichoke is the entire artichoke while the hearts are the leaves. The leaves are more tender and sweeter than the stock or the artichoke but all parts are edible.
What is the most popular appetizer?
Artichoke dip is one of the most popular appetizers but instant pot chicken wings and air fryer ravioli are two great easy appetizer recipes. A delicious appetizer shouldn’t be too filling but should keep people entertained!
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Instant Pot Artichoke Dip
- 13.75 ounce can water packed artichokes drained
- 1/2 cup mayonnaise
- 1/2 cup grated parmesan
- 1 can chopped green chilies
- Mash artichokes and mix all ingredients in a 5×5 square baking dish, cover with tinfoil
- Place one cup of water in the bottom of the Instant Pot
- Place baking dish in the Instant Pot on the steam rack with the handles up
- Cook on high pressure for 10 minutes
- Let it manually release pressure then remove and discard tinfoil and serve hot
This post was originally published in March 2018 but was updated in May 2022.