1/2 C chicken broth
1 C frozen spinach
1/2 C sour cream
1/2 C mayo
1 tsp garlic powder
1/2 tsp salt
1 7oz can artichokes, drained and chopped
8 oz cream cheese
1 1/2 C shredded mozzarella
1/4 C grated Parmesan
Directions
Combine broth, spinach, sour cream, mayo, garlic, salt, artichokes, and cream cheese in instant pot.
Cook on high pressure for 7 minutes and then quick release.
Stir in mozzarella and Parmesan.
Serve while warm
Notes
Chop artichokes very fine, or you'll get obvious chunks of them that overpower the dip.
Mozzarella should be whole-milk or it won't melt right.
Recipe from The "I Love My Instant Pot" Keto Diet Recipe Book
