Spinach Artichoke Dip

30 minutes Servings: 6
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A rich spinach artichoke dip is a must-have on the appetizer table. Typically not lactose intolerant friendly as it’s loaded with cream cheese and sour cream, we made a few swaps to create a delicious lactose-free version of this ultimate creamy treat. Serve it warm with tortilla chips, baguette slices, or crackers.

Green Valley Organics
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 Organics Lactose-Free Sour Cream

1 cup Green Valley Organics 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. 

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