Spinach & Artichoke Dip

Author

NuWave

Servings

6

Category

Appetizers

Ingredients

• 1 (10-oz) pkg. frozen spinach, thawed, rough chop
• 1 (14-oz) can artichoke hearts, drained, rough chop
• 4 cloves garlic, minced
• 1 white onion, small dice
• 4 oz cream cheese
• ½ c heavy cream
• ½ c Greek yogurt, plain
• ½ c Parmesan cheese
• 1-½ c mozzarella cheese, shredded divided
• 1 c water
• Sea salt
• Black pepper

Directions

1. In a large mixing bowl, add spinach, artichoke, garlic, onion, cream cheese, heavy cream, yogurt, Parmesan cheese, and 1c mozzarella cheese. Mix thoroughly.
2. Add mixture to a baking pan that will fit into pressure cooker and cover with aluminum foil. Add water to pressure cooker along with steaming rack and place baking pan on steamer rack.
3. Close and lock lid, set pressure cooker to "bake", and adjust time to 10 minutes. Press start/stop.
4. When done, quick release and make sure all pressure is released before opening lid.
5. Carefully open lid, remove baking pan and remove foil. Top dip with remaining ½c mozzarella cheese.
6. Serve hot with toasted bread and/or tortilla chips.