PAMPERED CHEF SPINACH DIP RECIPES

Steps:

• Preheat the oven to 350°F (180°C). Brush the Donut Pan with oil.For the donuts, combine the flour, sugar, baking soda, and salt in a medium bowl. Whisk in the remaining ingredients just until combined.Place the Large Round Tip on the large Decorating Bag. Fill the bag with dough and pipe around each well until it’s about ¾ full. Bake for 8–10 minutes, or until the donuts spring back when lightly pressed. Remove from the oven to a Stackable Cooling Rack. Let the donuts cool in the pan for 5 minutes before releasing. Cool completely.For the glaze, whisk together all of the ingredients in a small bowl. Place a sheet of parchment paper under the cooling rack. Spread the glaze evenly over the tops of the donuts using the Small Spreader. Let the donuts stand until the glaze sets.

Steps:

• Combine frozen spinach, artichoke hearts, cream cheese, sour cream, onion, chicken broth, garlic, salt, and chile flakes in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select manual pressure according to manufacturer's instructions; set timer for 4 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Add Parmesan cheese and Monterey Jack cheese. Whisk until smooth. Serve immediately.