"If I dip, you dip, we dip" do you remember those lyrics? If so, you are my people. I love any and every artichoke dip that has existed; actually, I pretty much love all dips. I came up with this decadent dip to quench my cravings for the dairy version in restaurants that don't work with my body. But this one is full of probiotics, which seem to trick my body into thinking I am doing something.
Don't miss this decadent spicy artichoke dip with a probiotic twist. Utilizing probiotic dairy products make this dip that much better. Serves great with crostini, tortilla chips, and veggies.
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Ingredients
- Artichoke Hearts (14oz can), drained and chopped
- Serrano or jalapeno peppers, thinly sliced or diced (remove stem and seeds for a less spicy version)
- Green onions, chopped and divided (optional)
- Cheddar cheese, shredded (or Monterey jack and parmesan cheese)
- Garlic granules or fresh garlic cloves (one clove, finely minced)
- Salt
- Cream cheese, Nancy's probiotic
- Sour cream, Good Culture probiotic and lactose-free
- Avocado oil
Instructions
- Preheat oven to 350˚ degrees. Lightly oil a small baking pan or cast-iron skillet. Set asideAdd drained and chopped artichokes, sliced serranos, half of the green onion, cheddar cheese, garlic granules, and salt in a medium-sized bowl. Mix well to combine. Set aside.
- In another bowl, add room temperature cream cheese, sour cream, and mayonnaise. Mix well until combined. Add your artichoke mix to the bowl. Combine. Lightly oil your baking dish and spread serrano artichoke dip evenly into the baking dish; bake dip for 20 minutes. Garnish with remaining green onion. Serve with crostini, tortilla chips, and cut veggies.
- Note: Starting with room temp cream cheese will make the process easier. You can safely leave cream cheese on the counter for two hours before making the dip.
Substitutions
- Real Deal Dairy - yes, you can use real cream cheese and real sour cream as substitutes for probiotic and lactose free dairy
- Vegan and Dairy-Free - substitute with Tofutti cream cheese and sour cream and Violife cheese shreds
- Less Spicy - if you still want a kick, but want to make this dip a lot less spicy, substitute the serranos with fresno chilies, remove seeds and viens.
Variations
- Spicy Artichoke Spinach Dip - want to add spinach, do it. Take frozen chopped spinach, defrost it, and add it to a clean kitchen towel. Ring out as much water as you can. The drier your spinach the better texture in your dip.
- Deluxe - add panko breadcrumbs to the top of your dip before baking it. Take ½ cup panko and mix it with 2-3 tablespoons olive oil. Stir until well mixed and panko pieces are coated in olive oil. Sprinkle over top of dip and bake according to the recipe directions.
Equipment
- Large bowl or food processor
- Small cast iron skillet or baking dish
Storage
You can refrigerate and reheat leftovers for up to four days. Just keep dip in an air tight container in the refrigerator.
Top tip
This dip can be made one day ahead and baked before serving. Please note if you choose to do this, the dip will be spicier because the serranos will have time to release their oils into the dip.
FAQ
Yes! I suggest a small slow cooker meant for dips.
Technically, yes. The texture will change slightly and the dip may become a little watery, but for some this is not a big deal. For me, it would be a pass, I'd rather just make it before serving.
Absolutely! This dip can be made one day ahead and baked before serving. Please note if you choose to do this, the dip will be spicier because the serranos will have time to release their oils into the dip.
Serrano Artichoke Dip - Lactose Free Recipe
Equipment
- 1 Oven
Ingredients
- 14 oz can of artichokes drained and chopped
- 2 serrano peppers thinly sliced or diced (remove stem and seeds for a less spicy version)
- ½ cup green onion chopped and divided (optional)
- ½ cup shredded cheddar cheese or Monterey jack and parmesan
- 1 teaspoon garlic granules or powder
- ½ teaspoon salt
- 8 oz probiotic cream cheese Nancy's is the best
- ½ cup probiotic sour cream Good Culture is a personal favorite
- ¼ cup mayonnaise
- 1 teaspoon avocado oil
Instructions
- Preheat oven to 350˚ degrees. Lightly oil a small baking pan or cast-iron skillet. Set aside, Add drained and chopped artichokes, sliced serranos, half of the green onion, cheddar cheese, garlic granules, and salt in a medium-sized bowl. Mix well to combine. Set aside.
- In another bowl, add cream cheese, sour cream, and mayonnaise. Mix well until combined. Add your artichoke mix to the bowl. Combine. Lightly oil your baking dish and spread serrano artichoke dip evenly into the baking dish; bake dip for 20 minutes. Garnish with remaining green onion. Serve with crostini, tortilla chips, and cut veggies.
Notes:
- Starting with room temp cream cheese will make the process easier. You can safely leave cream cheese on the counter for two hours before making the dip.
- Refrigerate and reheat leftovers.
- This dip can be made one day ahead and baked before serving. Please note if you choose to do this, the dip will be spicier because the serranos will have time to release their oils into the dip.
Video
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Pairing
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Food safety
We sometimes take for a granted that we have years (or decades) of cooking experience, that the average visitor may not. Add to, or remove from, the list below with health and safety tips.
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
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