Can you believe we are already in February of 2021!! I don’t know if it’s just me but, the days all seem like a big blur to me right now. Well anyways super bowl weekend is approaching quickly so here is my UBER EASY spicy spinach & artichoke dip!!! It’s made in under 15 minutes from start to finish, yes you heard that right FIFTEEN minutes. OH and in the instant pot, I’m loving my instant pot lately lol.
Here are some other recipes to make for the big game day: Paneer Cigars, Tandoori Paneer Sliders, Harissa Mediterranean Sliders, Mediterranean 3 Dip Tray, Cheese Chutney Bombs, Lasagna Fritters, Curry Goat Cheese Croquette.
You can definitely make it stovetop, I have given directions for it in the notes section. Listed all the substitutes and alterations there as well. The spicy spinach & artichoke dip is so creamy and lush, with a hint of spice that tickles your throat. If there are any leftovers add some milk and pasta to it, it makes an yummy lunch!! You can serve it with veggies, chips, baguette, sliced bread, pita chips.. options are endless. I hope you all enjoy this! Don’t forget to tag me @zheelicious if you make it. I would love to see your creations.
Stay happy, stay hungry!
| Prep time: 5 minutes | Cook time: 10 minutes | Total time: 15 minutes | Makes: 5-6 servings |
Ingredients:
- 1 small onion, diced finely
- 1 jalapeño or serrano, diced
- 1 tbsp garlic, crushed
- 12 oz jar of marinated artichokes, roughly chopped
- 4 cups Spinach, chopped
- 1/2 cup Mayo
- 1/2 cup sour cream
- 8 oz. cream cheese
- 1 1/2 cup mozzarella
- 1/2 cup parmesan cheese
- 1 1/2 tbsp Red crushed pepper
- Salt to taste
- Pepper to taste
Toppings (optional)
- chives, chopped
- red chilies or jalapeño , sliced
Directions:
Time needed: 15 minutes
- Heat your Instant pot on high for 5 minutes.
- Heat your Instant pot on high for 5 minutes.
Add olive oil, once hot add chopped onions, garlic, jalapeno, and saute for 2-3 minutes. - Add the spinach, artichokes, and mix well.
- Add red crushed pepper, mayo, sour cream, cream cheese, mix well and then add mozzarella cheese.
- Close the lid and pressure cook for 3 minutes. Natural release or quick release.
If making on the stovetop cook for 5-10 minutes stirring continuously so it doesn’t burn.
- Top it with parmesan, chives, chili’s, and some more mozzarella.
- Broil for 5 minutes or until the cheese is golden brown. (optional)
This step is optional but highly recommended.
- Serve with your favorite accompaniments!
Notes:
- To make this dish vegan use, vegan mayo, cream cheese, sour cream, and cheese.
- You can make this stovetop by following the same steps, instead of pressure cooking cook it on the stove for 5-10 minutes stirring constantly.
- You can use greek yogurt instead of sour cream to make it a bit healthier.
- I used marinated artichokes hearts, cento brand. You can find at any grocery store in the pasta aisle.
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