CopyCat Olive Garden Instant Pot Spinach Artichoke Dip

Ingredients

1/2 cup chicken broth, or vegetable broth; low-sodium recommended
5.3 ounces plain Greek yogurt
1/4 cup mayonnaise
1 1/2 teaspoons onion powder
1 1/2 teaspoons garlic salt
1/4 teaspoon black pepper
10 ounces frozen spinach, thawed and squeezed dry
14 ounces canned artichokes, drained and diced
8 ounces cream cheese, room temperature
1 cup Parmesan cheese, freshly grated
1 1/2 cups mozzarella cheese, shredded

Directions

Add the broth, Greek yogurt, mayonnaise, onion powder, garlic salt, black pepper, spinach, artichokes, and cream cheese to the Instant Pot insert.

Lock the lid and turn the valve to Sealing.

Set to High Pressure for 7 minutes.

When the timer ends, carefully do a quick release by turning the valve to venting.

Open the lid and stir well.

Stir in the Parmesan and mozzarella until melted and smooth.

(Optional) For a golden top, transfer to an oven-safe dish and broil 3–5 minutes.

Serve warm with chips, bread, crackers, or vegetables.