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
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
- 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.
- 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.