Parmesan Spinach-Artichoke Dip


8 - 8 serving

Total Time

Prep Time

Cook Time


  • 1 (12 oz.) jar artichoke hearts drained
  • 1/2 onion diced
  • 2 cloves garlic minced
  • 1 tbsp. olive oil
  • 1 (10 oz.) box frozen chopped spinach thawed
  • 1 1/2 c. Green yogurt divided
  • 1 1/2 c. grated Parmesan cheese


In food processor, pulse artichokes 30 seconds. With electric pressure cooker on sauté function, cook onions and garlic in oil 5 minutes. Add spinach, artichokes, and 1 cup yogurt. Lock lid; cook on high pressure 5 minutes. Quick-release pressure; mix in Parmesan and remaining yogurt. Season to taste. Serve in bread bowl, if desired.

Health Bonus: Fight fatigue with spinach. The manganese in this leafy green stimulates the thyroid’s production of the energizing hormone thyroxine.

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