Crab and Artichoke Dip

This party dip will have all of your loved ones and guests fighting for more. For a browned top, place the dip under the broiler for 1–3 minutes until it browns to your desired doneness. Serve with tortilla chips, water crackers, or crostini. You can even go old-school and transfer the dip to a hollowed-out round bread loaf.

• Hands-On Time: 10 minutes

• Cook Time: 10 minutes

Serves 8

16 ounces cream cheese, room temperature

1/8 cup sour cream, room temperature

1/2 cup minced onion

1/2 cup seeded and finely diced red bell pepper

1/2 teaspoon Worcestershire sauce

2 teaspoons prepared horseradish

1 teaspoon Old Bay Seasoning

1 teaspoon sriracha

1 cup diced canned artichoke hearts

3/4 pounds lump crabmeat

2 teaspoons lemon zest

1/4 teaspoon ground black pepper

1/4 cup freshly grated Parmesan cheese, divided

2 cups water

1 Using the tines of two forks, cream together cream cheese and sour cream in a medium bowl until smooth. Add remaining ingredients except 1/8 cup Parmesan cheese and 2 cups water and combine. Spoon into a 7-cup glass dish. Sprinkle top with remaining cheese.

2 Insert trivet into Instant Pot® and pour in 2 cups water. Place glass dish on trivet. Lock lid.

3 Press the Manual button and adjust time to 10 minutes. When timer beeps, quick-release the pressure until float valve drops and then unlock lid. Remove dish and serve warm.