"spinach and artichoke dip, made "eat it with a spoon" friendly. An appetizer favorite, turned into a whole satisfying meal."
spinach dip soup
5
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- Recipe Card
Prep time 15mins
Cook time 25mins
Recipe Card
ingredients
- 1 tablespoon olive oil
- 1 teaspoon red pepper flakes
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/8 teaspoon cayenne pepper
- 1 chopped yellow onion
- 3 cloves crushed garlic
- 1 small chopped celery heart
- 4 tablespoon butter
- 4 tablespoon bob's red mill gluten free all purpose flour
- 1 1/2 cups milk
- 2 tablespoon cream cheese
- 32 oz veggie broth
- 1/4 teaspoon lemon zest
- 1 tablespoon lemon juice
- 1 Jar drained artichoke hearts, in water.
- 1 parmesan rind (optional, but delicious)
- 5 oz fresh spinach, chopped.
- 1 cup shredded white cheddar
- 1 cup shredded parmesan, plus more for serving
- 1 package cooked gnocchi
- to taste salt and pepper
Method
Step 1
In a late pot, heat spices in olive oil. To the warmed spices, add onion, garlic, and celery until a little softened.
Step 2
Add butter to melt. Whisk in flour. In small batches, mix in milk until well combined to create your roux.
Step 3
Drop cream cheese into roux to melt. Whisk in veggie broth to combine well. Bring to a boil.
Step 4
Drop in drained artichoke hearts (they will come apart a bit during cooking, no need to chop these!) Reduce pot to simmer. Add lemon zest, and juice. Salt and pepper to taste.
Step 5
Add parmesan rind (optional if you don't have one.. but delicious if you do!) **I keep these in the freezer as I purchase, for exactly these occasions.
Step 6
Add spinach, and stir to wilt into soup. Taste.. add salt and pepper as needed. Add cheeses, and stir to melt.
Step 7
Serve with cooked gnocchi nestled in (optional, but adds a little heartiness to this vegetarian meal) and topped with additional parmesan cheese.
Step 8
If you have a torch gun... I like to crisp the parmesan topping the bowl, for a "spinach dip out of the oven" feeling.