SPINACH & ARTICHOKE DIP

• 10 oz. Frozen chopped spinach (thawed & drained)

• 14 oz. Can Artichoke hearts (drained & chopped)

• 1 Cup Shredded mozzarella

• 1 Cup Shredded Parmesan

• ½ Cup Sour cream

• 1 Cup Lite Mayonnaise

• Black pepper/Onion Powder/Garlic Salt

Thaw 10 oz. of frozen chopped spinach, rinse and drain. Place into a

deep baking bowl or pan small enough to fit in pressure cooker, but

deep enough to add ingredients and for mixing.

Drain and rinse 14 oz. can Artichoke hearts and chop them coarsely. Add

the chopped artichoke hearts to the spinach, then mix in cheese, sour

cream, and mayonnaise. Season to taste with pepper, onion powder, and

garlic salt. Mix well.

Cover the baking bowl/pan securely with aluminum foil. Fill your

pressure cooker with 2 cups of water and drop in the included rack.

place the baking bowl/pan onto the rack and secure the lid.

Turn the regulator knob to high pressure for 10 minutes. Once cooking

time is complete, release the pressure.

Page footer