Recipes and Cooking Pressure Cooker Garlicky Spinach and Feta Dip If you own a pressure cooker and haven't used it to make a pressure cooker dip recipe, it's time to change that! This spinach dip recipe gets distinct Mediterranean flavor from Greek yogurt, kalamata olives, and feta cheese. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on February 9, 2018 Print Rate It Share Share Tweet Pin Email Photo: Jacob Fox Prep Time: 25 mins Cook Time: 10 mins Bring To Pressure Time: 10 mins Total Time: 45 mins Servings: 40 Yield: 5 cups Jump to Nutrition Facts Ingredients 3 cloves garlic, minced 1 tablespoon olive oil 10 ounce fresh arugula or spinach 8 ounce fresh spinach 1 8 ounce pkg. cream cheese, softened 1 cup plain Greek yogurt 1 cup mayonnaise ⅓ cup sliced pitted Kalamata olives ¼ teaspoon freshly ground black pepper 1 cup crumbled feta cheese (4 oz.) ½ cup chopped green onions Pita chips, multigrain snack chips, and/or assorted vegetable dippers Directions In a 6-qt. electric pressure cooker use the saute setting to cook and stir garlic in hot oil 1 minute. Gradually add arugula and spinach; cook and stir until greens wilt. For a stove-top cooker, cook directly in the pot over medium heat. Drain well; cool slightly. Press out any excess liquid from greens. Using kitchen scissors, snip the greens into bite-size pieces. In a large bowl combine greens, the next five ingredients (through pepper), 3/4 cup of the feta, and 1/3 cup of the green onions. Transfer to a 1 1/2-qt. round ceramic or glass baking dish. Place steam rack in pot. Add 2 cups water to pot. Cut three double-thick 18x3-inch heavy foil strips. Crisscross strips and place dish on top of crisscross. Use strips to place dish on the steam rack. Lock lid in place. Set electric cooker on high pressure to cook 10 minutes. For stove-top cooker, bring up pressure over medium-high heat; reduce heat enough to maintain steady pressure. Cook 10 minutes. Remove from heat. For both models, release pressure quickly. Open lid carefully. Use foil strips to lift dish out of pot. Stir. Sprinkle with remaining feta and green onions. Serve with pita chips and/or vegetables. Tip Two 10-oz. pkg. frozen, chopped spinach, thawed and well-drained, can be used in place of the fresh greens. Rate it Print Nutrition Facts (per serving) 83 Calories 8g Fat 1g Carbs 2g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 40 Calories 83 % Daily Value * Total Fat 8g 10% Saturated Fat 3g 15% Cholesterol 12mg 4% Sodium 124mg 5% Total Carbohydrate 1g 0% Total Sugars 1g Protein 2g Vitamin C 3mg 15% Calcium 49mg 4% Iron 0.4mg 2% Potassium 42mg 1% Folate, total 20.3mcg Vitamin B-12 0.1mcg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.