For The Chowder:

1. In a large pot, heat butter over medium heat.
2. Add the onion and cook until soft and translucent, about 5 minutes.
3. Add minced garlic and cook for an additional 1-2 minutes, until fragrant.
4. Pour in the chicken or vegetable broth and bring to a simmer.
5. Stir in the spinach artichoke parmesan spread until it’s fully combined with the broth.
6. Reduce the heat to low and add the heavy cream, stirring to combine. Cook for 15 minutes or until heated through and thickened.
7. Add the grated Parmesan cheese, stirring until melted and the soup is creamy.
8. Season with salt, pepper, and a pinch of red pepper flakes.
9. Ladle the soup into bowls and garnish with croutons and more parmesan cheese.

• 1 cup Good Foods Spinach Artichoke Parmesan Dip

• 2 tbsp butter

• 1 small onion, finely minced

• 2 garlic cloves, minced

• 3 cups chicken or vegetable broth

• 1 cup heavy cream

• ½ cup grated Parmesan cheese

• Salt and pepper, to taste

• Crushed red pepper flakes

• Crusty bread or croutons, for serving