My husband requested I make a Spinach Artichoke dip as my next recipe post. Unfortunately, I have been very sick with this crud that is going around. So I was not able to make and test this recipe before Super Bowl Sunday, but better late then never! This is not the usual dip, it is more of a fondue because it is loaded with cheese. It is so gooey, but so yummy!

Materials:

• 6qt Instant Pot
• Large spoon
• Knife
• Cutting board
• Measuring Spoons

Ingredients:

10oz Fresh Spinach

8oz Cream Cheese

8oz Gouda Cheese, cubed

1.5 cups Mozzarella Cheese, shredded

1/2 cup Chicken Stock

1tsp minced Garlic

1/4 tsp Sea Salt

1tbsp olive oil

Procedure:

1. Turn Instant Pot to Sauté. Add Olive Oil and Garlic. Be careful not to burn the Garlic.
2. Add rinsed spinach to pot. Keep tossing with the garlic and oil. This may seem like a lot, but the spinach will start to wilt and shrink down in the pot.
3. When spinach has wilted down (about 1min), add broth and salt. Toss the spinach.
4. Add cream cheese and stir.
5. Add Gouda and stir.
6. Place lid on IP and close the vent. Switch to Pressure Cook on High on Manual for 3 minutes. QPR.
7. Add mozzarella and stir. If too watery, add more cheese. Please note that it will thicken as it cools.
8. Serve with bread, tortilla chips, or pita chips. This would also be wonderful served in a bread bowl.