User Manual

Helpful Tip:
This style of Spinach and Artichoke dip is best served cold, like a
French onion dip. It’s particularly good for dipping vegetables or even
baked chips, as it is not too thick to scoop.
Lighter Spinach and Artichoke Dip
Active Prep Time: 10 minutes
Serves: 6-8
Ingredients
2 cups (500ml) plain Greek yogurt
4 ounces (113g) reduced-fat cream cheese
1
/3 cup (75ml) grated Parmesan cheese
1 tablespoon (15ml) agave nectar or honey
½ teaspoon (3ml) Worcestershire sauce
½ teaspoon (3ml) salt
½ teaspoon (3ml) pepper
½ teaspoon (3ml) onion powder
¼ teaspoon (1ml) garlic powder
1½ cups (375ml) fresh spinach
1 (14-ounce / 396g) can quartered artichoke hearts, drained
1. Seat glass pitcher on the base of the Instant Pot® Ace and add all
ingredients, except spinach and artichokes.
2. Secure and lock lid.
3. Choose the Pulse setting and pulse just until dip is smooth and
combined. Pause program.
4. Add spinach and artichokes and re-secure lid.
5. Pulse in very short bursts using the Pause button, just until spinach and
artichokes are roughly chopped and dispersed throughout the dip.
Serve chilled.