25-Minute Instant Pot Artichoke Dip
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 that doesn't take up space in your oven! Made with artichoke hearts, parmesan cheese, and a couple of other basic ingredients, you get this delicious creamy dip.
Servings: 8 servings
Calories: 185kcal
Cost: $5
Ingredients
- 13.75 ounce can water packed artichokes drained
- ½ cup mayonnaise
- ½ cup grated parmesan
- 1 can chopped green chilies
Instructions
- Mash artichokes and mix all ingredients in a 5x5 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
Notes
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.
Nutrition
Serving: 1serving | Calories: 185kcal | Carbohydrates: 6g | Protein: 2g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 11mg | Sodium: 508mg | Potassium: 14mg | Fiber: 2g | Sugar: 2g | Vitamin A: 550IU | Vitamin C: 15mg | Calcium: 66mg | Iron: 1mg