2 TBSP oil (olive or vegetable)
2 cloves garlic
14 oz jar artichoke hearts
1/2 bunch kale or one frozen bag
8 oz cream cheese
6 oz sour cream
3/4 cup grated parmesan cheese
8 oz bag shredded mozzarella
2 TBSP Spice by Rachel Sweet ONION SOUP MIX
Peel, rinse, and dice the onion and mince the garlic. Set these aside. Drain the liquid form the jar of artichokes and lay them on the cutting board. Chop and set aside, separate from the onions and garlic. Rinse the kale and tear the leaves from the mid rib. Place the kale leaves on the cutting board and chop small. Set aside with the artichokes.
Add the oil to the Instant Pot and set to Saute. Add the onion and garlic and cook for 3 minutes. Then add the artichokes and kale and cook 5 more minutes. Add the 2 tablespoons ONION SOUP MIX, the brick of cream cheese (no need to leave out to soften!), the sour cream, parmesan and the mozzarella. Stir briefly to mix but don't over mix.
Lock the lid onto the Instant Pot and turn the valve to Sealing. Press Keep Warm/Cancel to stop the Saute program and then press Manual and set the time for 10 minutes. After the time is done, turn the valve to Venting to release the steam. Remove the lid (be careful of the steam!) and stir. Serve with crackers or crusty bread