One of my FAVORITE restaurant dishes up North is Creamy Spinach and Artichoke Dip. Then I moved to Texas and found Queso and have never looked back. Yet, as Summer turns into Fall and I miss my northerly home more than usual, I cooked up a version of this dish that is nostalgically delighting without the pita triangles.
My family serves this with smoked salmon with this bone broth soup, it is incredible and I highly suggest it with this dish. However, if salmon is not your thing, this soup is still delicious and hearty served all on its own.
As if this soup couldn't get any more delicious - it's packed with 112% of the daily recommended needs for Vitamin D! This is such a huge immune system supporter, especially moving into colder days.
Spinach & Artichoke Bone Broth Soup
Serves 6 | 210 Calories | 17g Fat | 5.8 g Protein | 7 g Carbs | 112% DV Vitamin D
- 1 bag of frozen artichoke hearts (12 oz)
- 1 ½ Jars (3 cups) of FOND Bone Broth Liquid Light
- ½ chopped red onion
- 2 Tablespoons butter or ghee
- 8 oz heavy whipping cream
- 1 bag of organic frozen spinach (10 oz)
- Crème fraîche to garnish (or sour cream)
Optional: Smoked Salmon
Starting with a dutch oven on medium heat, add the frozen artichoke hearts, chopped onions and bone broth and simmer gently until cooked through. Next add the cream and and leaves of thyme, gently whisk the heavy cream in. Finally add the spinach, still frozen and heat through. By adding the spinach last and allowing it to cook in the final step, the soup tastes deliciously fresh and it allows it to be reheated.