8oz (225g) block-style cream cheese, softened and cubed

10oz (285g) box frozen spinach, thawed and drained

1 cup canned artichoke hearts, drained and chopped

¹⁄₂ cup shredded Parmesan cheese

¹⁄₂ cup shredded mozzarella cheese

¹⁄₂ cup shredded Monterey Jack cheese

¹⁄₃ cup chicken broth

¹⁄₂ cup full-fat sour cream

¹⁄₄ cup mayonnaise

3 garlic cloves, minced

1 tsp onion powder

¹⁄₄ tsp fine grind sea salt

¹⁄₄ tsp ground black pepper

8 stalks celery, cut into thirds (to serve)

1 In a 6 x 3-inch (15.25 x 7.5cm) 1-quart (1l) soufflé dish, combine the cream cheese, spinach, artichoke hearts, Parmesan, mozzarella, Monterey Jack, chicken broth, sour cream, mayonnaise, garlic, onion powder, sea salt, and black pepper. Gently stir until the ingredients are just combined.

2 Tightly cover the top of the soufflé dish with a sheet of aluminum foil.

3 Add 1 cup water to the bottom of the inner pot. Place the covered dish on the steam rack and carefully lower the rack into the pot.

4 Cover, lock the lid, and flip the steam release handle to the sealing position. Select Pressure Cook (High) and set the cook time for 12 minutes. When the cook time is complete, quick release the pressure.

5 Open the lid, grasp the rack handles, and carefully lift the rack and dish out of the pot. Remove the aluminum foil and use a large fork to stir the dip vigorously until the ingredients are well combined.

6 Transfer the dish to a serving platter. Serve promptly with the celery sticks on the side for dipping.

tip This dip also doubles as a wonderful low-carb sauce that can be served over chicken.