This all-time favorite dip now comes in a keto-friendly version.
Enjoy with keto-style “dippers,” such as fresh vegetable sticks and crunchy, delicious pork rinds.
1⁄2 cup Chicken Broth (see recipe in Chapter 3)
1 cup frozen spinach
1⁄2 cup sour cream
1⁄2 cup mayo
1 teaspoon garlic powder
1⁄2 teaspoon salt
1 (7-ounce) can artichokes, drained and chopped
8 ounces cream cheese
1 1⁄2 cups shredded whole-milk mozzarella cheese
1⁄4 cup grated Parmesan cheese
1. Pour broth into your Instant Pot®. Add the frozen spinach, sour cream, mayo, garlic, salt, and artichokes. Place cream cheese in the pot.
2. Close lid and click shut. Press the Manual button and adjust time for 7 minutes. When your timer beeps, quick-release the pressure.
3. Once valve drops down, open the lid. Stir in the mozzarella and parmesan. Serve this warm.
Pretty simple huh? I think you’ll love it!
Creator: Sheri Wetherell