Spinach Artichoke Dip Soup


Dish up this soup as an appetizer or side, or make it a main dish by stirring in shredded chicken.

Spinach Artichoke Dip Soup
Photo: Brie Passano
Total Time:
30 mins
5 cups


  • ½ of a lemon

  • 1 tablespoon butter

  • 1 cup chopped onion

  • 2 cloves garlic, minced

  • 2 cup vegetable broth or reduced-sodium chicken broth

  • 1 cup half-and-half

  • ¼ teaspoon salt

  • teaspoon crushed red pepper

  • 1 14 ounce can artichoke hearts, drained and chopped

  • 1 10 ounce pkg. frozen chopped spinach, thawed and well-drained

  • ½ of an 8-oz. pkg. cream cheese, cut up and softened

  • Rye bread cubes, toasted (optional)


  1. Remove 1 tsp. zest and squeeze 1 1/2 Tbsp. juice from lemon half. In a large saucepan melt butter over medium heat. Add onion and garlic; cook 4 to 5 minutes or until tender, stirring occasionally. Add broth, half-and-half, salt, and crushed red pepper.

  2. Bring to boiling. Add artichoke hearts, spinach, and cream cheese. Cook and stir until cheese is melted and mixture is creamy. Stir in lemon zest and juice. If desired, top servings with toasted bread cubes.

Serving tips

Serve as a starter soup, stir in shredded chicken, or serve in a bread bowl.

Nutrition Facts (per serving)

182 Calories
13g Fat
13g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 182
% Daily Value *
Total Fat 13g 17%
Saturated Fat 8g 40%
Cholesterol 38mg 13%
Sodium 470mg 20%
Total Carbohydrate 13g 5%
Total Sugars 5g
Protein 5g
Vitamin C 8.2mg 41%
Calcium 130mg 10%
Iron 1mg 6%
Potassium 351mg 7%
Folate, total 82.2mcg
Vitamin B-12 0.1mcg
Vitamin B-6 0.2mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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