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Spinach Artichoke Dip

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10 oz. frozen chopped spinach

14 oz. can of artichoke hearts

½ cup sour cream

1 cup mayonnaise

1 cup shredded parmesan

1 cup shredded mozzarella

¼ tsp garlic salt

¼ tsp black pepper





Combine all ingredients into a baking pan and cover with foil.

Add 2 cups of water to the bottom of the Pressure Cooker and insert a rack. Place baking pan on rack. Lock the lid and cook on high pressure for 10 minutes.

Release pressure with quick release and enjoy with tortilla chips.


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