The 49ers are on fire with their third string QB Brock Purdy, aka Mr. Irrelevant because he was the very last person picked in the draft. I am not a Niners fan at all but I find myself pulling for him because of his draft position and because he’s from the Valley of the Sun.
The last time the Niners were in the Super Bowl, we struggled with SF items. Our friends aren’t big seafood fans so crab, salmon and clam chowder were out. Serving blocks of Ghirardelli chocolate would send everyone’s blood sugar into the stratosphere and there’s only so much Rice A Roni a person can eat. Sourdough bread was loved by all so we made this easy dip served in a warm sourdough round.
Hut one! Hut two! Let’s get to dipping!
Start by pouring the chicken broth into the pot; it becomes a little barrier to the bottom of the pot. I like using low sodium so I can control the salt.
I couldn’t find a 7-ounce jar of artichokes. There was 6-ounce, 12-ounce and 15-ounce. I decided to buy the 12-ounce jar and weigh out 7 ounces. When I drained the liquid and put them on the scale, it weighed in at 7.25 ounces. Pretty perfect in my book.
Next up, add all the ingredients except the mozzarella and Parmesan cheese. Doesn’t the big brick of spinach look funny?
Here’s the important part: Do not stir. Resist the urge. Put the spoon down, and whatever you do, don’t stir.
Put the lid on and set the rocker to Sealing. Press the Manual button and set time for 7 minutes. When the timer dings, use a wooden spoon to quick release the pressure.
Open lid. Stir in mozzarella and Parmesan cheese. Serve warm with your favorite crackers and veggies.
Store any leftovers in the refrigerator for a few days or in the freezer for longer.
Instant Pot Spinach Artichoke Dip
Recipe Credit: Mix Cooking School
- 1/2 cup chicken broth
- 1 container frozen spinach (about 1 cup)
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1 7-ounce jar artichokes, drained and chopped
- 1 8-ounce brick cream cheese
- 1.5 cups shredded mozzarella cheese
- 1/4 cup grated or shredded Parmesan cheese Pour broth into Instant Pot.
- Pour broth into Instant Pot. Add spinach, sour cream, mayonnaise, garlic, salt, artichokes and cream cheese. DO NOT STIR.
- Click lid closed. Press Manual button and set for 7 minutes.
- When timer beeps, use a wooden spoon to quick-release pressure. Open lid.
- Stir in mozzarella and Parmesan cheese.
- Serve warm.