Effort Level: Lazy!
Servings: 6 cups (20 servings of 1/4 cup each)
*Cult Following Recipe*
The second time I made this was for Easter, being half awake rushing to get on the road to the in-laws I mistakenly added the parmesan before the pressure cooking step (which my own instructions explicitly state to not do). I decided to try cooking it anyway to see what happened, to which my IP tried to reach pressure for 10 minutes and gave me the dreaded burn notice. I mention for 2 reasons- 1. so you remember that the gouda and parmesan get added AFTER the pressure cooking step and why... and 2. so you know what to do if you forget and add it before (like the dummy I was). I opened it up and could see everything but the block of spinach was cooked. I removed the block, microwaved in a bowl until soft and added it back with the Gouda. My Easter dip was saved, no one even knew the dip melt down of that morning. Everyone kept asking who made that amazing dip, which is the ultimate compliment at family functions.
This makes a LOT of dip, I always serve 4 cups and freeze the last 2 cups. So either prepare to freeze a bit, or get lots of dippers. If you want to jump straight to the recipe, no need to keep scrolling it's right below. If you want step-by-step pictures though, I've included those below the recipe. And as my Chef husband says, "Food is love". Enjoy!
Dip Ingredients
- 8 oz cream cheese
- 1 cup grated Parmesan cheese
- 16 oz shredded Gouda cheese (2 8 oz blocks, shredded)
- 12 oz jar quartered artichoke hearts (the kind in water not oil), drained and sliced
- 10 oz box frozen spinach, defrosted for 30-60 seconds in microwave
- 1/2 cup light sour cream
- 1/2 cup light mayo
- 1/2 cup water
- 1/2 chicken bouillon cube
- 4 cloves garlic, diced
- 1/2 tsp salt
- 2 long baguettes sliced OR 1 long baguette sliced and 1 bag of tortilla chips
- Olive oil
- Sea salt (grinder)
- Fresh ground pepper (grinder)
- Preheat oven to 300.
- Drain artichoke hearts and slice into 1/2 inch strips. Place frozen spinach block into microwave and set for 30-60 seconds (don't worry the IP will do most of the defrosting this is just to give it a head start and avoid having frozen bits at the finish line).
- Add all ingredients to Instant Pot EXCEPT the Gouda and Parmesan cheese. Seal and set to high pressure for 4 minutes. Make sure the steam vent is in the sealed position.
- While dip is cooking, slice baguette into 1/2 inch slices. Cover a baking sheet with tin foil and spray with non stick. Line sliced bread on the sprayed baking sheet and sprinkle EACH side with olive oil, sea salt, and cracked pepper. I used grinders for the seasoning, just grind quickly on each one. Cook bread at 300 for 7-10 minutes. You want the bread to feel a smidge crisp, not super soft but not rock hard either. I would recommend checking on it from 5 minutes on, just to avoid over cooking since each oven can vary.
- Once dip is done, quick release pressure. Add shredded Gouda and grated Parmesan cheese. Stir until cheese has melted. Transport to a serving container.
- Serve dip with bread/tortilla chips and enjoy!
 |
| Drain the water based artichoke hearts and slice into strips. |
 |
| Add all ingredients EXCEPT Parmesan and Gouda cheese. This is a picture from the time I spaced and added Parmesan, this will give you a burn notice and you will have to rescue dip so be sure to not add Parmesan and Gouda until after. Set to 4 minutes high pressure and allow for 7 minutes to pressurize, quick release pressure once done. |
 |
| Slice long baguettes to be 1/2 inch circles. Drizzle oil, grinned salt, and grinded cracked pepper over BOTH sides of bread. Cook for 7-10 minutes at 300 in the oven, checking on it from 5 minutes on. You want it not rock hard but not super soft either. |
 |
| Add Gouda and Parmesan cheese to your dip after quick release, mix until blended. Dip will thicken as the cheese melts. Transport to serving bowl and serve with baguette slices... |
 |
| Or serve with have tortilla chips half bread slices. Enjoy! |