adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Spinach Artichoke Dip Soup
0 Likes
Prep Time:
5 minutes
Cook Time:
25 minutes
Total Time:
30 minutes
Transform Olive Garden dip into a decadent, hearty soup for a crowd-pleasing meal in minutes.
Ingredients:
  • 1 (8-ounce) package. cream cheese, at room temperature
  • 1 cup heavy cream
  • 2 tablespoons unsalted butter
  • 1 1/4 cups chopped yellow onion (from 1 medium onion)
  • 2 teaspoons minced garlic (from 4 medium cloves)
  • 1 teaspoon kosher salt
  • 1 (10-ounce) bag frozen spinach, thawed in a colander (let moisture drip out as it thaws but no need to squeeze out excess)
  • 4 cups chicken broth
  • 2 (12-ounce) jars marinated quartered artichoke hearts, drained and coarsely chopped (about 2 1/2 cups)
  • 3/4 cup grated Parmesan cheese, plus more for serving
  • Freshly ground black pepper, for serving
Instructions:
  • Combine the cream cheese and heavy cream together in a medium bowl, using a sturdy spoon or rubber spatula, until smooth and well blended. Set aside.
  • In a large pot over medium heat, melt butter. Add onion and cook until softened, stirring often for about 4 minutes. Then, add garlic and salt; continue cooking and stirring until garlic is fragrant and starts to brown, for about 1 minute.
  • Combine spinach, artichokes, and broth: Cook the spinach, stirring frequently until warmed through and separated, approximately 3 minutes. Stir in chicken broth and artichoke hearts, then bring to a boil over medium heat. Simmer until warm and slightly reduced, about 2 to 3 minutes. Take off the heat.
  • Incorporate the cream cheese mixture into the pot in three parts off the heat, ensuring it blends smoothly. Mix in the Parmesan cheese until fully combined.
  • To enjoy: Pour into bowls and enjoy warm with extra Parmesan cheese and a sprinkle of fresh black pepper. Store any remaining soup in a sealed container in the fridge for up to a week. If you loved this dish, please show your support by leaving a rating and comment!

Similar Recipes