Spinach Artichoke Dip

Prep time: 30 minutes Servings: 6
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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

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 Lactose-Free Sour Cream

1 cup Green Valley Lactose-Free Cream Cheese

2 cloves garlic, minced

  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.
A bread bowl with artichoke dip

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

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