Instant Pot Parmesan Artichoke Dip
Easter is over, and we are full of great memories, food and new books and toys for Camden. We spent our time at a couple of Easter egg hunts, had dinner with Andrew’s family Saturday and with my family on Sunday. On Sunday morning, Camden hunted eggs at our house, and he was ecstatic when he figured out there were Imag!ne crackers and Teensy Fruits inside them. He couldn’t get them open fast enough!
I took a hot Creamy Sausage Dip to my parents (expect that recipe soon!) and I took this Instant Parmesan Artichoke Dip to Andrew’s family celebration. This is one of Andrew’s favorites; it seems to slowly even be replacing his obsession with this Instant Pot Buffalo Chicken Dip!
A few years ago, my husband and I met my parents at a restaurant in Peoria, IL called Obed and Isaac’s. It’s in an old church that has been repurposed as a trendy, and delicious, restaurant. If you’re ever in Peoria, it’s definitely worth a stop (there’s also one in Springfield, too!).
My husband loves spinach artichoke dip, but they only had a cheesy artichoke dip on the menu. So Andrew agreed to try it, and it turns out that it became his new favorite dip. Shortly after that I created my own Parmesan Artichoke Dip, and I made pita chips to go with it.
But, if you know me, my goal is to turn almost every stovetop/oven/crockpot recipe into an Instant Pot recipe, and this dip seemed like a great candidate.
The result? It’s quick, it’s easy, and it’s so stinking delicious. Make this dip with some fresh, hot pita chips and make sure you’re not planning to eat healthy that day!
Making the Instant Pot Parmesan Artichoke Dip
I don’t know if I can make a recipe much simpler than this one. but, I’m pretty sure no one is upset by that, because life is busy, right?
So, drain your two cans of artichokes and then chop them up. If any of the outer skins are hard to cut through, either tear them with your fingers, or just pitch them. You just don’t want huge chunks of artichoke in your dip – not a pleasant mouthfeel!
Add your artichokes and a can of green chilis (mild, medium, hot, fire-roasted, etc – your choice) to the bottom of your Instant Pot liner. Pour one cup of water over the veggies.
Close your Instant Pot lid, turn knob to seal and set to ‘manual’ for 1 min. Yep – 1 minute; that’s it! When the timer goes off, quick release the pressure. When the pressure is released, open the lid. Drain off the excess water.
Turn the pot to saute, and add your mayonnaise and sour cream. Stir, then add 1 1/2 c. shredded Parmesan cheese. Salt and pepper to taste (you can add a little season salt for a little extra flavor too).
Tip: If your dip seems like it’s not thick enough, add up to another 1/2 c. Parmesan (2 c. total) OR 2-4 tbsp cream cheese. This will help thicken it.
Serving the Dip
Serve the Instant Pot Parmesan Artichoke dip hot. It’s going to be best hot, so it’s creamy and melty. If you’re serving it over a period of time, turn your Instant Pot to ‘Keep Warm’ and stir occasionally to keep it from sticking to the bottom.
You can serve the dip with tortilla chips: I think they taste great with chips that have a hint of lime. Or you can serve alongside fresh cut veggies, like celery sticks and carrot sticks.
But the best way to serve this dip is alongside freshly baked pita chips.
I’m not talking those bags of store-bought crunchy pita chips. I’m talking about buying soft pita bread, and turning it into slightly chewy, perfectly salty pita chips that taste like heaven when you drag them through this creamy dip. If that sounds like perfection to you (of course it does!), check out the recipe for those pita chips here!
Tips and Tricks
- This dip lasts for a week in the refrigerator as long as you store it tightly sealed. You can reheat the dip in the microwave, on the stove, or on the ‘saute’ function in your IP.
- This is a very forgiving dip; you don’t have to shred your own parmesan. I’ve always bought the pre-shredded tubs of it and it has always melted very nicely. So take the shortcut and save yourself the time!
- I use an Olive Oil Mayo and a light sour cream. If you use full fat sour cream and full fat mayo, it will be a little bit richer, but it is absolutely amazing with the lighter options.
If you make these Instant Pot Parmesan Artichoke Dip, please post a comment here! And if you post a picture on Instagram, tag me in it (@biscuitsandgrading)! I’d love to see your finished product!
Want to keep up with all the great recipes and parenting articles? Subscribe to make sure you never miss one (and get a freebie)!
A hot, creamy, cheesy dip with the perfect amount of delicious! It'll take you just a couple of minutes in your IP and then you'll be drowning in cheesy heaven!
- 2 cans (14 oz each) quartered artichoke hearts
- 1 can (4 oz) green chilis
- 1 c. mayonnaise (I use olive oil-based mayo)
- 1 c. light sour cream
- 1 1/2-2 c. shredded Parmesan cheese
- salt and pepper to taste
Drain your artichoke hearts and coarsely chop.
Add artichokes and green chilis to bottom of Instant Pot liner. Pour 1 cup of water over top. Place lid on, turn knob to seal, and set to 'manual' for 1 minute.
When timer sounds, quick release the pressure. Remove the lid when pressure is released, and drain off excess water.
Turn Instant Pot to 'saute.' Stir in sour cream and mayonnaise.
Stir in 1 1/2 . parmesan cheese until melted and smooth. If dip isn't thick enough, add either another 1/2 c. parmesan or 2-4 tbsp. cream cheese.
Salt and pepper to taste. Serve hot with tortilla chips, veggie sticks or pita chips.