Serrano Artichoke Dip - Lactose Free Recipe
A decadent spicy artichoke dip with a lactose free probiotic twist, since some of us aren't as lucky as others, but still love a hit of dairy goodness. Based on the more traditional Artichoke Spinach dip, we basically are substituting spinach with spice!
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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