1-2 fresh artichoke
1 package fresh spinach
3/4 cup mayonnaise
2 1/2 cups of cheese (parmesan, mozzarella, asiago or Monterey jack or blend of cheeses) any kind of white cheese should work.
1/2 diced onion
3-4 garlic cloves
2-4 oz cream cheese
1/4 cup sour cream (full fat)
Salt and pepper to taste
Dash of cayenne
Dash of celery salt
Dash of smoked chipotle Tabasco
1 tsp garlic powder
1 tsp onion powder
1 tsp liquid smoke
My pressure cooker came with a canning rack which comes in handy and keeps the artichoke from sitting in the water at the bottom. I cook the artichoke in a pressure cooker for 10 minutes on the steam setting with 1/2 cup of water in the bottom not going over rack at the bottom. You can season if you like but there is really enough seasoning in the dip and you don’t want to end up with an overly salty dip.
Cook down the spinach with onions and garlic in a pot on the stovetop. Add liquid smoke and Tabasco to have some liquid in the pot until onions and garlic have cooked and are no longer crunchy. Salt and pepper the spinach to taste. Once with spinach is wilted add in the sour cream, mayonnaise and cream cheese. Continue stirring on low heat until all incorporated and it is thick and creamy.
Once the artichoke has finished cooking in the pressure cooker and is cool enough to handle, scrape the meat off the leaves, chop up the heart and stem adding all of it to the spinach mixture.
Add in your choice of cheeses and stir all together on low until cheeses are stringy and melted.
Set oven to broil and place the mixture into a shallow dish. Top with more cheese which will brown under the broiler creating a beautiful toasty dip.
Eat with chips, pork rinds for keto people, vegetables or crackers.