Laura Pazzaglia is the creator of the blog HipPressureCooking.com.

Artichoke Dip

There is some version of this delicious dip at nearly any gathering. This one incorporates white beans into the mix and swaps low-fat yogurt for the usual sour cream and mayonnaise. It’s every bit as flavorful as the standard stuff—and lots better for you.

PREP TIME: 10 minutes

FUNCTION: Pressure/Manual (High)

CLOSED POT TIME: 45 minutes

TOTAL TIME: 55 minutes

RELEASE: Natural

SERVES: 16 (¼-cup servings)

• ½ cup dried Great Northern beans, soaked overnight or quick-soaked
• 1 cup water
• 2 14-ounce cans artichoke hearts, drained
• 2 cloves garlic, smashed
• ¾ cup plain low-fat yogurt
• 1 teaspoon salt, or to taste
• ¼ teaspoon black pepper
• ¾ cup Parmigiano Reggiano cheese
• Crostini and/or bagel chips

PREP

Place beans, the water, and artichoke hearts in the Instant Pot®. Secure the lid on the pot. Close the pressure-release valve.

COOK

Select manual and cook at high pressure for 25 minutes. When cooking is complete, use a natural release to depressurize.

SERVE

Add the garlic, yogurt, salt, pepper, and cheese to the pot. Blend with an immersion blender.

Serve warm with crostini and/or bagel chips or refrigerate tightly covered and remove from refrigerator 30 minutes before serving. The dip can be frozen up to 3 months.