1/4 cupyellow onion chopped very finelyOR 1 teaspoon onion powder
4cloves garlicchopped
12ouncesfrozen chopped spinach
1jarartichoke heartsdrained and chopped
1/2cupgood mayonnaise
1/2cupsour cream
1brickcream cheese8 ounces, cut into cubes
8ouncesshredded mozzerella cheese
4-8ouncesshredded Parmesan cheese
Instructions
Pour chicken broth into the bottom of the instant pot. Add onion powder and stir. Toss in garlic, frozen spinach, artichoke hearts (drained and chopped), cream cheese (cut into cubes) sour cream, and mayonnaise.
Cook in instant pot on manual high pressure for 4 minutes.
Do a quick release using a long wooden spoon or spatula.
Stir dip well. Replace instant pot top and let the dip sit in the warm pot for 3-4 minutes.
Remove top. Add mozzarella and Parmesan. Stir well.
Spoon dip into a casserole dish or small slow cooker for serving. Serve with tortilla chips.