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???  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.
Spinach and Artichoke Dip Soup (Low Carb and Gluten Free)
Recipe type: Soup
Cuisine: Vegetables
Serves: 4
  • 4 cups baby spinach leaves
  • 2 cups canned artichoke hearts, drained
  • 1 Tbsp butter
  • 2 slices provolone cheese
  • 2 oz Dubliner or cheddar cheese
  • ½ small onion, roughly chopped
  • 2 Tbsp sour cream
  • 2 cups water
  • 1 tsp Sriracha hot sauce
  • ½ c heavy cream
  • (H & H or milk if not low carb)
  • ½ tsp garlic powder
  • salt and pepper to taste
  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!


    • says

      Yay! I always love when you try my recipes Sonia because I know you’ll put your own spin on it and somehow make it healthier! Let me know how it comes out! I wish I had the stuff in my fridge to make more right now too! Have to remedy that for tomorrow night’s dinner!

    • says

      Hi Shannon – checked out your blog too and subscribed! I do love SC – especially the weather! Definitely not sorry we moved here, just hoping we’ll be sticking around and doing less traveling for work soon! See you around the blogosphere!

  1. says

    Thanks, I subscribed via email also. What part of SC are you in? With my job I am all over but I live in Moncks Corner. What kind of work keeps you traveling? I will be doing less traveling soon. I am going to be working more in the Charleston area and I think I will have to go to Beufort. I am so tired of traveling. I can not wait to read more of your blog, I am not much of a cook at all even though I do try. My new years resolution was to cook atleast one different recipe per month.

    • says

      We live just over the bridge on 95 from Santee on Lake Marion. My husband does stone masonry and I do landscaping and we have our own business. We’re working on getting more work down here near Charleston or Columbia and have some promising leads, but meanwhile we’ve been spending a lot of time in CT, a few months in Virginia this past spring, and even in St. Martin for a few weeks last December. It’s just not fun anymore, especially with a four year old. We’re gone for months at a time and have to pack everything up and find a place to stay, etc. etc. So I feel you on the tired of traveling thing! I have a friend who’s parents are in Beufort but we’ve never been. One new recipe a month is a great resolution – totally doable! If you need any help or have any questions you can always email me directly at sevigm@yahoo.com! Let me know that goes and if you try any of my recipes! XO

    • says

      Well I’m glad you did find me Yvonne! :) I hope you like the soup! I have made it tons of times since this post (yesterday again in fact) and it’s so satisfying! I just can’t get enough of it! Let me know what you guys thought of it!

  2. says

    Stumbled across your blog this morning on FoodGawker.com. Have been on a low-carb life (diet is such an ugly word!) for 2 years now. I am looking forward to trying several of your recipes!

    • says

      Wow Sarah – kudos for sticking with LC for the long term! I’ve found that the longer I’m on it the less I want to cheat so I’m hoping I’ll be sticking with it for a long time myself. I hope you like the recipes – they are what keeps me going for sure. Especially this soup which I really love! I eat it at least 2 or 3 times a week, sometimes more! Just can’t get enough of it!

  3. says

    What an interesting idea! and I’m totally with you on the sriracha too. We’d love it if you would link up your recipe at seasonalpotluck.com March is artichoke month!

  4. Ashley says

    Stupid question, but I’ve heard people say different things about soups & stuff with milk & cheese..but..do you think this will freeze well? Seems like it would, & I’ll probably use part almond milk/part heavy cream..



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