Imagine taking your favorite creamy, cheesy, and utterly addictive spinach artichoke dip and transforming it into a warm, comforting, and deeply satisfying soup. This Spinach Artichoke Dip Soup is exactly that – a decadent and flavorful twist on a classic appetizer, perfect for cozy nights, entertaining, or simply when you crave a bowl of pure comfort. It’s rich, savory, and surprisingly easy to make, delivering all the beloved flavors in every spoonful.
Why I Love This Recipe
I’m a huge fan of creative culinary twists that elevate familiar flavors, and this Spinach Artichoke Dip Soup absolutely nails it! What I truly adore is how it captures the creamy, garlicky, and cheesy essence of spinach artichoke dip and turns it into a luxurious, spoonable soup. The tender spinach and artichoke hearts provide fantastic texture and freshness, while the rich broth and melty cheese make it incredibly comforting. It feels incredibly indulgent and gourmet, yet it’s wonderfully straightforward to prepare, making it a fantastic, fuss-free option for a satisfying meal. It’s a guaranteed crowd-pleaser that always surprises and delights!
Ingredients:
- 2 tbsp olive oil
- 1 medium yellow onion, finely diced
- 2 cloves garlic, minced
- 1 (14 oz) can artichoke hearts, drained and chopped
- 5 oz fresh spinach (about 5 cups loosely packed), chopped
- 4 cups chicken or vegetable broth (low-sodium recommended)
- 1 (8 oz) block cream cheese, softened
- ½ cup mayonnaise
- ½ cup sour cream
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- Salt and black pepper, to taste
- Optional: pinch of red pepper flakes
- Optional: Crusty bread or croutons for serving
- Optional: Chopped fresh parsley for garnish
Swaps and Notes
- Artichoke Hearts: Use canned artichoke hearts (packed in water, not oil), drained and roughly chopped. You can also use frozen artichoke hearts, thawed and drained.
- Fresh Spinach: Fresh spinach wilts down significantly. You can use frozen chopped spinach (thawed and verywell squeezed dry) as a substitute, using about half the amount.
- Onion & Garlic: Finely dicing the onion and mincing the garlic build a robust flavor base.
- Broth: Use a good quality low-sodium chicken or vegetable broth. This is the main liquid base for the soup.
- Cream Cheese: Ensure your cream cheese is fully softened to room temperature. This is crucial for a smooth, lump-free soup.
- Mayonnaise & Sour Cream: This combination provides the classic creamy, tangy base, just like in the dip. Full-fat versions are recommended for richness. You can substitute plain Greek yogurt for sour cream for a slightly lighter, tangier option.
- Cheese: The combination of shredded mozzarella (for melt and stretch) and grated Parmesan (for sharp flavor) is ideal. Other melting cheeses like Monterey Jack or provolone can be added.
- Seasoning: Adjust salt and black pepper to taste. A pinch of red pepper flakes can add a subtle warmth that complements the savory flavors.
- Consistency: Adjust the thickness of the soup by adding more broth if you prefer a thinner consistency, or simmering longer if you prefer it thicker.
Instructions:
1. Sauté Aromatics & Artichokes: In a large pot or Dutch oven, heat 2 tablespoons olive oil over medium heat. Add the finely diced yellow onion and sauté for 5-7 minutes, stirring occasionally, until softened and translucent. Add the minced garlic and the chopped artichoke hearts. Sauté for another 2-3 minutes, stirring, until fragrant and slightly tender.
2. Add Broth & Simmer: Pour in the 4 cups chicken or vegetable broth. Bring the mixture to a gentle simmer. Reduce the heat to low, cover the pot, and let it simmer for 10-15 minutes, allowing the flavors to meld.
3. Whisk in Creamy Base: While the soup simmers, in a separate medium bowl, whisk together the 1 (8 oz) block softened cream cheese, ½ cup mayonnaise, and ½ cup sour cream until completely smooth and creamy.
4. Combine & Melt Cheese: Stir the cream cheese mixture into the simmering soup in the pot until fully dissolved and the soup is creamy. Add the 5 oz chopped fresh spinach to the soup, stirring until it wilts down (about 1-2 minutes). Stir in 1 cup shredded mozzarella cheese and ½ cup grated Parmesan cheese. Stir constantly until the cheese is completely melted and incorporated, and the soup is smooth and cheesy.
5. Season & Serve: Taste the soup and adjust seasoning with additional salt and black pepper as needed. If desired, add a pinch of red pepper flakes for extra heat. Ladle the warm, creamy Spinach Artichoke Dip Soup into bowls. Garnish with fresh chopped parsley if desired. Serve immediately with crusty bread or croutons for dipping.
Tips for Success
- Softened Cream Cheese: This is crucial for a smooth, lump-free soup base.
- Drain Artichokes Well: Ensure artichoke hearts are well-drained to prevent the soup from becoming watery.
- Don’t Overcook Spinach: Add spinach at the end and cook just until wilted to maintain its vibrant color and texture.
- Gentle Simmer: Once creamy ingredients are added, maintain a gentle simmer; avoid a rolling boil to prevent separation.
- Taste and Adjust: Always taste the soup before serving and adjust salt, pepper, or spice as needed.
- Serve Hot: This soup is best enjoyed warm when the cheese is gooey and the soup is creamy.
Serving Suggestions and Pairings
This Spinach Artichoke Dip Soup is a hearty and flavorful dish that can be a main course or a luxurious appetizer.
- Bread/Dippers: Serve with crusty bread, breadsticks, pita chips, or sturdy crackers for dipping.
- Side Salad: A light green salad with a simple vinaigrette can offer a refreshing contrast.
- Light Main Course: Pair with a grilled chicken breast or a simple sandwich for a more substantial meal.
- Appetizer Spread: Serve alongside other crowd-pleasing cheesy dips and appetizers like This Crockpot Nacho Dip Is the Reason I Never Have Leftovers, This Beer Cheese Dip Is My Favorite Party Starter That Disappears in Minutes, or Easy Cheese Stuffed Chicken Wontons with Ranch Golden Crunchy Addictive.
- Gourmet Appetizers: It also complements more refined starters like This Baked Brie Appetizer Is My Favorite Effortless Way to Impress Guests or Spicy Chili Garlic Deviled Eggs.
- Other Creamy Veggie Dishes: For more creamy, comforting veggie-based meals, check out Creamy Spinach Mushroom Lasagna.
Storage and Leftover Tips
This soup is fantastic for making ahead, and leftovers are a treat!
- Make Ahead: You can prepare the soup base (sautéed aromatics and broth) a day in advance. Prepare the cream cheese mixture separately. Combine and finish the soup with spinach and cheeses just before serving.
- Refrigeration: Store any leftover Spinach Artichoke Dip Soup in an airtight container in the refrigerator for up to 3-4 days. The soup will thicken considerably upon cooling.
- Reheating: Reheat gently on the stovetop over low heat, stirring occasionally. You will likely need to add a splash of extra chicken or vegetable broth (or milk) to re-loosen the soup and bring it back to the desired consistency. Avoid boiling vigorously, as the cream/cheese can separate.
- Freezing: Freezing cream-based soups can sometimes lead to separation upon thawing. If you plan to freeze, cool completely, then freeze in freezer-safe containers for up to 2-3 months. Thaw overnight in the refrigerator and reheat gently, whisking well to re-emulsify if needed.
Final Thoughts
This Spinach Artichoke Dip Soup is a truly delightful and incredibly comforting dish that perfectly transforms your favorite dip into a warm, satisfying meal. Its rich, cheesy, and savory flavors make it an absolute crowd-pleaser that’s perfect for any occasion. Get ready to savor every delicious spoonful!
What are your go-to dip-inspired meals, or do you have a secret ingredient that makes your creamy soups extra special? Share your insights and feedback in the comments below, and don’t forget to follow Chefmaniac for more exciting and delicious recipes!
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