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Spinach and Artichoke Dip Soup (Low Carb and Gluten Free)


I love spinach and artichoke dip! Who doesn’t really? Even my husband who is not a huge vegetable fan likes it – I mean you put enough cheese and cream into veggies and pretty much anyone will like it.

Problem is, it’s not the healthiest thing for you.  On a carb restrictive diet you can eat more of it but then you can’t have all the yummy chips or crackers that usually accompany it and it’s just not the same without something crunchy to eat it on.

I did make these low carb crackers which helped but I was wracking my brain trying to think of a way to get all those yummy flavors together that I could just eat by itself.

Viola – soup!  And it’s the perfect time of year to enjoy a hot, creamy bowl of soup that tastes exactly like spinich and artichoke dip!

The bonus is that if you aren’t on a low carb diet or are just watching your calories, you can get all those yummy flavors and have more control over the fat and calories by using milk instead of cream, less cheese, etc. and it still tastes great!

I like a little heat in mine so I added some sriracha and I fried my low carb crackers in a little butter until they were crispy and used them as croutons.  This was SO satisfying and really did taste like the dip!

That sweet aftertaste that artichokes can have permeates the soup and makes your mouth water with every bite.  Soooo yummy!  Perfect for a chilly winter evening!  Oh and did I mention it’s super easy to make???

By far one of my favorite kitchen tools for making blended soups is an inexpensive (and pretty!) immersion blender which lets me blend low carb soups right in the pot they are cooking in without transferring it to a blender (and spilling hot soup all over the place usually!)  Less mess, less dishes and super easy = a win/win for sure!

I was running out of cheese so I used odds and ends that I had but I imagine this would be yummy with almost any cheese.  Traditionally I think the dip is made with mozzarella and Parmesan.

 

Ingredients :

  • 4 cups baby spinach leaves
  • 2 cups canned artichoke hearts, drained
  • 1 Tbsp butter
  • 2 slices provolone cheese
  • 2 oz Dubliner or cheddar cheese
  • 1/2 small onion, roughly chopped
  • 2 Tbsp sour cream
  • 2 cups water
  • 1 tsp Sriracha hot sauce
  • 1/2 c heavy cream
  • (H & H or milk if not low carb)
  • 1/2 tsp garlic powder
  • salt and pepper to taste

Instructions :

  1. Add all ingredients to a blender. Puree.
  2. Pour into a medium saucepan and simmer for about 10 – 15 minutes.
  3. Taste and adjust seasoning. If you want a richer flavor you can add another Tablespoon of butter right before serving. Told you it was easy!

Written by Healthy Cat

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