Whether you’re having a New Year’s Eve party or a Super Bowl Bash, you’re going to want this Hot Artichoke Dip on the menu. It is cheesy, gooey, and full of heavenly comfort. Serve it with tortilla chips, crackers, or vegetables, and it will be sure to be a hit!
Recipe Origins
I’ve been making a recipe very similar to this one since I was about 12 years old.
In fact, I found a recipe for Hot Artichoke Dip made in the oven in a community cookbook from my hometown, and it quickly became my go-to party plate to pass.
It’s no secret around here, though, that my Instant Pot has become like another limb to me. I simply cannot function in my kitchen without it! Plus, I LOVE that I could use the KEEP WARM feature on the Instant Pot to keep this dish warm far longer than the oven version would allow.
So, I decided to experiment. And how glad I am that I did! I know for a fact I’ll be making this version of the recipe from now on. I can’t wait for you to try it!
Why Make this Recipe
- Done in 3 Minutes: My old version of this recipe had to cook in the oven for 45 whole minutes!! Yes! Isn’t that crazy? Well, now the Instant Pot has it ready in just 3 minutes… It doesn’t get much better than that.
- 5 Ingredients: (plus seasonings). I never know if I should add seasonings or not into an ingredient count! Either way, this recipe is cheap and simple to make. You’ll need a few staple ingredients, but certainly nothing that will break the bank. (Though nothing has less ingredients than this 2 Minute Vegetable Dip)
- Cheesy, Comfort Food: When I tell you I sat on the floor of my kitchen, scooping this dip up directly out of the Instant Pot, I’m not lying. It was too good to even wait to put it on a plate after testing it!
What Ingredients are in this Recipe?
- Artichoke Hearts: I used a 14 oz can of artichoke hearts, that I cut into pieces and served in the dip. If you want a dip with more artichokes, use 2 cans!
- Mayonnaise: Use mayonnaise, not miracle whip!
- Cream Cheese: I used a brick of full-fat cream cheese, cut into eighths
- Parmesan: Shredded parmesan melts nicely into this dip.
- Seasonings: Garlic powder, onion powder, paprika, salt, and chicken broth
How to Make this Recipe
Put the chicken broth, mayonnaise, artichokes, cream cheese, paprika, garlic powder, and onion powder, and salt in the Instant Pot in that order. Do not stir.
Cook on HIGH pressure for 3 minutes. When the cook time is done, perform a Quick Release.
Stir the ingredients of the pot. Add the parmesan into the pot and stir until it’s melted. Enjoy!
Expert Tips
- Use different flavors of cream cheese if you want to change up the flavor of the dip. Bacon flavored and chive flavored cream cheese would be great options!
- You can replace the shredded parmesan with Private Selection 3 Cheese Blend if you have access to it. This is shredded parmesan, romano and asiago cheese, and adds a great depth of flavor
- Turn your pot to the KEEP WARM setting after it’s done cooking to allow the dip to keep warm in the pot!
- You can add spinach to this recipe if you’d like! Put some frozen spinach into the pot at the same time as the artichokes. Keep the cook time the same.
- If you’d like to add a bit of heat to the recipe, you can also add chili peppers!
What to Serve with Artichoke Dip
Great choices to serve with your Hot Artichoke Dip would be:
- Tortilla chips
- Crackers
- Pita bread
- Carrots or broccoli
- Anything else that sounds good!
Can You Reheat this Recipe?
Once you’ve cooked your dip in the Instant Pot, I wouldn’t recommend trying to warm it up again in the pot, as the added parmesan may cause some troubles.
If you need to reheat the dip for breakfast the next day (I’ve done this…. I’m not judgin’), then I would recommend doing so in the oven! Heat it at 350 degrees for about 20 minutes, or until it starts to bubble.
And if you want to go the microwave route, that’s good too.
Did you like this recipe for Hot Artichoke Dip? If so, make sure to check out these other recipes that I picked out just for you!:
Hot Artichoke Dip in the Instant Pot
Equipment
- Pressure Cooker
Ingredients
- ½ cup Chicken Broth
- 1 cup Mayonnaise
- 1 14oz cans Artichoke hearts
- 1 8 oz block Cream cheese
- ⅔ tsp Paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp salt
- 2 cups Parmesan, shaved
Instructions
- Put the chicken broth, mayonnaise, artichokes, cream cheese, paprika, garlic powder, and onion powder, and salt in the Instant Pot in that order. Do not stir.
- Cook on HIGH pressure for 3 minutes. When the cook time is done, perform a Quick Release.
- Stir the ingredients of the pot. Add the parmesan into the pot and stir until it’s melted. Enjoy!
Notes
- Artichoke Hearts: I used a 14 oz can of artichoke hearts, that I cut into pieces and served in the dip. If you want a dip with more artichokes, use 2 cans!
- Mayonnaise: Use mayonnaise, not miracle whip!
- Cream Cheese: I used a brick of full-fat cream cheese, cut into eighths
- Parmesan: Shredded parmesan melts nicely into this dip.
- Seasonings: Garlic powder, onion powder, paprika, salt, and chicken broth
- Use different flavors of cream cheese if you want to change up the flavor of the dip. Bacon flavored and chive flavored cream cheese would be great options!
- You can replace the shredded parmesan with Private Selection 3 Cheese Blend if you have access to it. This is shredded parmesan, romano and asiago cheese, and adds a great depth of flavor
- Turn your pot to the KEEP WARM setting after it’s done cooking to allow the dip to keep warm in the pot!
- You can add spinach to this recipe if you’d like! Put some frozen spinach into the pot at the same time as the artichokes. Keep the cook time the same.
- If you’d like to add a bit of heat to the recipe, you can also add chili peppers!
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