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Instant Pot Hot Spinach Dip

Instant Pot Hot Spinach Dip is cheesy, creamy, and great for sharing. It’s full of stringy Monterey Jack and nutty Parmesan cheeses with hints of garlic and sweet onions. Since this spinach dip is made in the Instant Pot, it only takes minutes to make!

Hot spinach dip is a classic appetizer that is seen on hundreds of restaurant menus. It’s cheesy, warm, and comforting.

Frankly, a creamy spinach dip is an all around great dish. Our version isn’t a copycat recipe, but we still think it’s pretty amazing.

This recipe doesn’t have artichoke hearts like our crock pot spinach artichoke dip recipe. Those are an easy addition, though. The best thing about this recipe is that it only takes minutes to make!

Ariel view of two square bowls of Instant Pot Hot Spinach Dip with tortilla chips

How to Make Hot Spinach Dip:

Assemble all the ingredients, so they’re readily available. We like to use cheese shredded from the block not pre-shredded cheese. It tends to melt better.

Add the cream cheese, spinach, sour cream, garlic, onions, salt, pepper, and chicken broth to the Instant Pot. There’s no need to thaw the frozen spinach. Just dump it in.

Ariel view of spinach, sour cream, cream cheese, garlic, onions, salt, pepper, chicken broth, and cheeses for hot spinach dip.

Close the lid, and set the Instant Pot to manual, high pressure for 4 minutes.

After the 4 minutes is up, do a quick release. Remove the lid, and add the cheeses. Stir well to combine.

Ariel view of cream cheese, spinach, sour cream, garlic, onions, salt, pepper, and chicken broth in an Instant Pot.

Serve the hot spinach dip immediately with chips, pitas, pretzels, or toasted bread.

Store any leftovers in the fridge for up to 3 days in an airtight container.

Front view of hot spinach dip in white bowls surrounded by chips.

Tips for Making and Serving Hot Spinach Dip:

  • We don’t recommend freezing this dip. The sour cream has a tendency to separate after being frozen leaving the spinach dip grainy and unappealing. It’s best to keep it in the fridge and eat it within a couple of days.
  • We do recommend reheating it slowly on the stove top over low heat for best results. If you’re really hungry and don’t have the patience to wait for stove top reheating, the microwave will work. Just heat it on half power, and stir it frequently.
  • To cut calories and/or fat, use reduced fat cheeses, cream cheese, and sour cream. Just a word of caution, making substitutions may change the flavor, texture, and consistency of the dish.
  • If you like artichoke hearts, add them during the first step along with the cream cheese, spinach, and other ingredients. Be sure to drain them first!

Don’t have an Instant Pot yet? Here’s the one we use, and we love it!

Front view of hot spinach dip in white bowls surrounded by chips.

Instant Pot Hot Spinach Dip

4.8 from 17 votes
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Prep Time: 10 minutes
Cook Time: 4 minutes
Come to Pressure: 10 minutes
Total Time: 24 minutes
Servings: 12 Servings

Ingredients

  • 10 ounces frozen spinach
  • 8 ounces cream cheese
  • 1 cup sour cream
  • 1/2 cup white onions chopped
  • 1/2 cup chicken broth
  • 5 garlic cloves minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 12 ounces Monterey Jack cheese shredded
  • 12 ounces Parmesan cheese shredded

Instructions

  • Add the frozen spinach, cream cheese, sour cream, spinach, onions, chicken broth, garlic, salt, and pepper to the Instant Pot.
    10 ounces frozen spinach
    8 ounces cream cheese
    1 cup sour cream
    1/2 cup white onions
    1/2 cup chicken broth
    5 garlic cloves
    1/2 teaspoon salt
    1/4 teaspoon pepper
  • Close the lid, and set Instant Pot to manual pressure high for 4 minutes.
  • Do a quick release then remove the lid.
  • Add the Monterey Jack and Parmesan cheeses. Stir well to combine.
    12 ounces Monterey Jack cheese
    12 ounces Parmesan cheese
  • Serve immediately with chips, pitas, pretzels, or toast.

Notes

*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 2 ounces of spinach dip. Actual calories will vary.
 
*Doubling or tripling this recipe has not been tested. Therefore, we can not guarantee the outcome of adjusting the ingredients.
 
*We used a 6-Quart Instant Pot Duo Plus for this recipe and have not tested it in other models.

Nutrition

Serving: 2ounces | Calories: 333kcal | Carbohydrates: 5g | Protein: 20g | Fat: 26g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 75mg | Sodium: 841mg | Potassium: 197mg | Fiber: 1g | Sugar: 2g | Vitamin A: 3584IU | Vitamin C: 2mg | Calcium: 620mg | Iron: 1mg
Recipe Rating




Makayla

Sunday 3rd of January 2021

When I made this it had a really sour flavor. The cream cheese also seemed to curdle. Is there any way to counteract this!

Kimberly

Sunday 3rd of January 2021

Hi Makayla! I'm so sorry to hear that! In regards to the sour flavor, the only thing that comes to mind is one of the ingredients possibly being past the expiration date. As for the cream cheese curdling, try adding all the dairy products at the end after the spinach, onions, chicken broth, garlic, salt, and pepper cook. I'd reduce the cook time to 1-2 minutes and check the spinach to see if it's hot and softened, then add the dairy. Leave the Instant Pot on "keep warm" as everything is stirred in a little at a time to be sure the temperature of the pot stays warm enough to melt all the ingredients. Hope this helps! Have a wonderful week!

Karen Cure

Friday 11th of October 2019

Have you tried doubling the recipe -- I have an 8 qt pot and thought it might be big enough to double the recipe. Also, have you tried adding artichoke hearts ? This looks really amazing

John

Friday 11th of October 2019

Good Afternoon Karen, to my knowledge we have not tried doubling the recipe. With that being, you could try doubling it, but I would recommend tripling the chicken broth (1.5 cups instead of 1 cup when doubled). I've heard, although I cannot confirm, that the 8 quarts can sometimes burn recipes like this one. So, it might be a good idea to add extra liquid. If you decide to double it, let us know how it turns out. Also, nope, we don't care for artichokes so we left them out. You can add them if you like them :) I hope this information helps, have a lovely day, Karen :)

Tia

Monday 18th of February 2019

If you double the recipe would you just double the time?

John

Tuesday 19th of February 2019

Good Morning Tia, thanks a great question. I spoke with Kim and she informed me that you do not have to double the time for this dip. I hope this information helps. Have a lovely day :)

Valerie

Saturday 9th of February 2019

So yummy! The only thing is it wasn’t that hot and keeping it warm in the instant pot seemed to separate it a bit- it’s not as cheesy. But still yum!

John

Sunday 10th of February 2019

Thank you, Valerie! Oh no, we've heard of things separating in the Instant Pot before. If you want, you could try the slow cooker version we have on our site. The Instant Pot version is based on that one. Thank you again for coming back to comment on and rate the recipe card. Have a lovely day :)

Valerie

Saturday 9th of February 2019

So yummy! The only thing is it wasn’t that hot and keeping it warm in the instant pot seemed to separate it a bit- it’s not as cheesy. But still yum!