Simon Romanov

Spinach & Artichoke Dip Soup


– 1 (8-ounce) package reduced-fat cream cheese, softened – 1 cup whole milk – 2 tablespoons extra-virgin olive oil – 1 1/2 cups chopped yellow onion – 2 tablespoons minced garlic – 1 (10-ounce) package frozen spinach, thawed and drained

– 4 cups lower-sodium vegetable broth – 1 (12-ounce) package frozen artichoke hearts, thawed and coarsely chopped – 1/4 cup grated Parmesan cheese, plus more for serving – 1 tablespoon lemon juice – 1/2 teaspoon salt – 1/4 teaspoon pepper


 Whisk cream cheese and milk together in a medium bowl until smooth, about 2 minutes.Heat oil in a large pot over medium heat. Add onion; cook, stirring often, until softened and slightly translucent, about 4 minutes. 

Add garlic; cook, stirring often, until fragrant, about 1 minute. Add spinach; cook, stirring often to break up any clumps, until separated and warmed through, about 3 minutes. 

Add broth and artichoke hearts; stir to combine. Bring to a boil over medium heat. Cook, undisturbed, until the artichokes and spinach are completely warmed through and the broth is slightly reduced, about 3 minutes; remove from heat. 

Working in 3 batches, whisk in the reserved cream cheese mixture until melted and creamy, about 2 minutes.  

Add Parmesan, lemon juice and salt, stirring until the cheese is melted. 

Ladle into 8 bowls. Sprinkle with pepper; serve with additional Parmesan, if desired.


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