In a bowl combine softened cream cheese, sour cream, mayo and garlic and stir to combine. Set aside
Rinse and drain artichoke hearts and rough chop.
Allow Spinach to thaw or place in microwave for a minute. Drain Spinach. Remove all excess liquid.
In a separate bowl add chopped drained spinach, chopped drained artichoke hearts, diced green onions, parmesan cheese, mozzarella cheese and mix to combine
Add Salt and Pepper to taste and add Garlic Salt. Stir
Optional - Red Pepper Flakes and stir -this will spice up the dip
Cooking Options
Instant Pot / Pressure Cooking Directions:
Follow Directions to mix ingredients
Place Spinach Artichoke Dip into a springform pan or other Pressure Cooker approved pans.
Cover with foil
Place 1 Cup water into Pressure Cooker
Place Dip on trivet in Pressure Cooker
Cook on Manual High for 8 minutes
Quick Release (QR) the Pressure
Remove Dip and serve with bread or tortilla chips
Oven Directions:
Follow directions to mix ingredients
Place Spinach Artichoke Dip into an oven safe bowl and cover with foil
Preheat oven to 375 degrees
Place dip in oven to bake for 18-22 minutes
Remove foil last 5-10 minutes to melt cheese on top
Serve with bread or tortilla chips
Notes
Optional - Add Red Pepper Flakes to spice up the recipeDirections included to cook in the Pressure Cooker / Instant Pot, and Oven. Yum!