Summer: it was fun while it lasted. But September has finally come, and with it cooler temperatures, pumpkin spice and football. September also brings comfort food served in casserole dishes – like one of our favorites, spinach and artichoke dip.
One of the all-time great football snacks, this recipe for spinach and artichoke dip is a copycat version of the popular dip found at Applebee’s. It’s creamy, it’s cheesy, it’s comforting and it’s uber shareable.
This recipe is made in an Instant Pot, so it only takes 5 minutes to make from start to finish, which is key considering that if you have any friends over, you’re probably going to need to make a second (and maybe third) batch.
Scroll through the photos below for step-by-step instructions on how to make this spinach and artichoke dip.
- 3 garlic cloves
- 1/2 cup chicken broth
- 1 (4-ounce) can artichoke hearts, drained
- 10 ounces frozen spinach
- 1/2 cup sour cream
- 8 ounces cream cheese
- 1/2 cup mayonnaise
- 1 teaspoon onion powder
- 16 ounces shredded parmesan cheese
- 8 ounces shredded mozzarella
*Recipe and photos courtesy of Thanksgiving.com
Stir in parmesan and mozzarella.