Spinach Artichoke Dip

30 minutes Servings: 6
Back to all recipes

For people who are sensitive to lactose, your favorite chip dip is now back on the table. We perfected the traditional recipe of this creamy treat with a few simple swaps and created a delicious lactose-free version. Serve it warm with veggies, tortilla chips, or crackers.

Green Valley Creamery
Ingredients

1 ½ cups Parmigiano-Reggiano cheese*, grated

1 (10 oz.) box chopped frozen spinach, thawed

1 (14 oz.) can artichoke hearts, drained well and chopped

⅔ cup Green Valley Creamery Lactose-Free Sour Cream

1 cup Green Valley Creamery Lactose-Free Cream Cheese

2 cloves garlic, minced

Instructions
  1. Preheat oven to 375°F. In an oven-safe bowl, combine Parmigiano-Reggiano cheese, spinach, and artichoke hearts. Add remaining ingredients and mix together until well combined.
  2. Bake for 22-25 minutes until the edges of the dip are slightly golden brown. Serve warm.


*Lactose is transformed into lactic acid at the very beginning of the maturation process making Parmigiano-Reggiano cheese lactose free.

Get Our Latest News!

New Products • Latest Recipes • Current Events • Research