I’ll be honest: I gave up on football months ago. The Giants were awful – and then they pulled the stupid stunt of benching Eli and we stopped even pretending we were going to watch.
But, if you aren’t as pessimistic and are looking for a fun munchie for the Super Bowl, I submit to you this awesome take on spinach dip – made in the Instant Pot! You could totally do this on the stove top, too, but the Instant Pot speeds it up nicely and makes it a little less hands-on – which is awesome if you’re hosting a party.
This dip is creamy and flavorful without being spicy. And you can tell yourself there’s a whole pound of spinach in there to make yourself feel better as you shovel it down. (Remember, we talked about compromise the other day?)
We served this with cubed up pumpernickel bread, but it would be great with other types of bread and veggies too!
Also, I’m linking up with my #FestiveFoodies friends today who are also sharing #FootballFoods – you can check them out here:
- Bacon Jalapeno Palm Poppers by Palatable Pastime
- Baked Coconut Shrimp with Spicy Orange Dipping Sauce by Everyday Eileen
- Buffalo Chicken Taquitos by The Redhead Baker
- Butternut Squash Pizzettas by A Day in the Life on the Farm
- Cheese Chili Tots by Frugal Pantry
- Cheeseburger Bombs by Cookaholic Wife
- Cheesy Buffalo Chicken Lasagna by Cooking With Carlee
- Chipotle Peach Meatballs by Sew You Think You Can Cook
- Fiesta Ranch Crispy Baked Wings by A Kitchen Hoor’s Adventures
- Fried Chicken Sliders by Strawberry Blondie Kitchen
- Ham and Swiss Sliders by Family Around The Table
- Instant Pot Buffalo Chicken Dip by Hezzi-D’s Books and Cooks
- Instant Pot Cheesy Southwestern Spinach Dip by Kate’s Recipe Box
- Mini Zucchini Pizzas by Jolene’s Recipe Journal
- Philly Steak Appetizer by The Freshman Cook
- Slow Cooker Chicken Taco Chili by Karen’s Kitchen Stories
- Texas Trash Party Mix by Amy’s Cooking Adventures
- Tomatillo and Pork Chili by Simple and Savory
- Warm White Bean Dip by Bear & Bug Eats
Instant Pot Cheesy Southwest Spinach Dip
(adapted from The Cents able Shoppin’)
Makes about 4 cups
1 Tbsp. olive oil
5 cloves garlic, minced
1 lb. fresh spinach
3 medium tomatoes, finely chopped
1/4 cup sour cream
1/4 cup half and half
4 oz cream cheese, cubed
1 cup shredded mozzarella cheese
1 cup shredded cheddar cheese
1 4-oz. can sliced black olive, not drained
1 tsp. onion powder
1 tsp. chili powder
1 tsp. cumin
1 Tbsp. chipotle pepper sauce
1/2 tsp. salt
1/4 tsp. pepper
Hit the sauté button and add the olive oil. When hot, add the garlic, spinach and tomatoes. Let cook until the spinach is cooked down and then turn off the sauté.
Add the remaining ingredients to the pot, cover, close valve, and set the manual cook time for 4 minutes. When finished, do a quick pressure release. Stir everything until well combined then scoop into a bowl to serve.
