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Easy Instant Pot Spinach Artichoke Dip
Ingredients
  • ½ cup plus 3 tablespoons chicken stock (more if mixture is too thick)
  • 1½ tablespoons lemon juice, freshly squeezed
  • 10 ounces chopped frozen spinach
  • 18 ounces drained and rough chopped, jarred marinated artichoke hearts, quarters & halves (I used a 33 ounce jar of marinated quartered artichoke hearts and drained them. It left me with 18 ounces artichokes after it was drained.)
  • 16 ounces cream cheese, cubed
  • 8 scallions, white and green, chopped
  • 5 cloves garlic, minced
  • 2 tablespoons diced jarred jalapenos (more if you like it spicy)
  • ⅓ cup chopped parsley, more for garnish
  • 8 ounces shredded Italian cheese
  • ½ cup freshly grated Parmesan
Steps
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