Everyone loves ordering spinach artichoke dip as an appetizer, amirite? Well here’s a soup version that’s every bit as flavorful, probably nearly as fattening and downright delicious.
I checked out from the library “The Keto Reset Instant Pot Cookbook” for funsies and it’s packed with super tasty recipes. I tweaked this one a little to boost the flavor by adding onions and deglazing with white wine.
I’ve never used the sauté function on my Instant Pot, out of fear mostly, but I tried it out and it works great! You could definitely make this recipe on the stove top, but it was pretty darn quick in the pressure cooker.
This creamy soup is packed with flavor, and hey – spinach is good for you so let’s call this a little bit healthy too.
Spinach Artichoke Dip Soup
- 3 tablespoons butter
- 1/2 an onion, chopped
- 8 oz. crimini mushrooms, sliced
- 1/2 cup white wine
- 4 oz. cream cheese
- 1 can of artichoke hearts in water, drained
- 1 tablespoon Dijon mustard
- 1 teaspoon dried sage
- 1 teaspoon dried thyme
- 1 teaspoon granulated garlic (or garlic powder)
- salt and pepper to taste
- 2 cups chicken stock
- 1 cup water
- 8 oz. chopped frozen spinach, thawed and squeezed of liquid
- 1/2 cup cream
- freshly grated Parmesan or Pecorino Romano for serving
Melt butter in a sauté pan (or use the sauté function on your Instant Pot). Add the onions and mushrooms and sprinkle lightly with salt. Cook until all the liquid has come out of the mushrooms, about 10 minutes.
Pour in the white wine and let it bubble away a little for a couple of minutes. Add the cream cheese and stir until melted.
Add contents to the Instant Pot if you haven’t already. Add the artichokes, mustard, sage, thyme, granulated garlic, salt and pepper and stir till everything is well coated.
Pour in the broth and water. Place cover on the Instant Pot. Make sure the release valve is set on “sealing” and pressure cook on any food setting (I used poultry) for 7 minutes.
Let the Instant Pot sit for 5 minutes, then carefully release the steam release valve.
Stir in the thawed and drained spinach and let the soup warm it for a couple of minutes. Stir in the cream.
Use an immersion blender to blend the soup slightly, if you’d like. This made it more appetizing because I didn’t have odd chunks of mushroom and spinach in every bite.
Serve in bowls topped with freshly grated Parmesan or Pecorino Romano cheese.