Lactose-free artichoke dip with crispbread
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Lactose-free artichoke dip with crispbread

40 min
Our creamy, crowd-pleasing lactose-free artichoke dip with crispbread is more than delicious. It is a versatile snack or light appetiser that will soon become your new favourite. Crunchy crispbreads are easy to make, and they complement the creamy texture of the dip, turning this into a showstopper of a snack. Our recipe brings pine nuts and lactose-free Greek yogurt to the mix because everyone deserves perfectly creamy dipping sauce!
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https://www.arlafoods.co.uk/recipes/lactose-free-artichoke-dip-with-crispbread/

Instructions

  • Preheat oven to 150°C.
  • Mix wheat flour and rye flour with salt and baking powder. Stir in olive oil and enough water to make a firm dough. Roll out very thinly.
  • Mix seeds, garlic powder and onion powder and spread evenly over the dough. Roll it into the dough until it is completely mixed with the dough.
  • Cut the dough into squares or rectangles and place them on baking sheets lined with parchment paper. Let them bake for 30 minutes until golden and firm. Cool completely and store in a sealed container until ready to serve.
  • To make the dip, place artichokes, lemon zest, pine nuts, yoghurt, parsley, and olive oil in a food processor and puree until smooth. Transfer dip to a serving bowl and dress with toasted pine nuts and additional parsley. Enjoy!
Enjoy!
Tips

Do you know what we love? Small variations. You can serve this delicious appetizer at different temperatures, and it will still taste incredible. The difference between hot artichoke dip and cold artichoke dip is small, but there is enough difference in texture and taste for you to give both versions a try! Either temperature promises a delightful flavour experience that will keep everyone talking and asking for more.

Questions about lactose-free artichoke dip

Intrigued by our delicious recipe? Before making your lactose-free artichoke dip, read our questions and answers below – then get cooking and enjoy your delicious snack!

Can you use fresh artichokes for a lactose-free artichoke dip?
We opted for canned or jarred artichokes in this recipe to make it easier and quicker, but you can also use fresh artichokes. With fresh ones, use approx. 1.3-1.6 kg. Rinse them under cold water and pull off any small or discoloured lower petals. Cut stems close to the base, then cut off the top quarter and any spiky tips of petals. Steam, boil, or pressure cook them until tender. Let them cool, cut in half, and scoop out the fuzzy centre as well as any small, purple leaves. They are now ready to use in the dip!
Can you freeze lactose-free artichoke dip?
We do not recommend freezing our lactose-free artichoke dip, but it is not impossible. Freezing it might make it separate and change the texture in general, making becoming watery. So, it is better to whip up a new batch when you are in the mood for more instead of saving your leftovers in the freezer! However, it will keep for up to 3-4 days stored in the fridge.
What to serve with lactose-free artichoke dip?
With its creamy texture and rich flavour, lactose-free artichoke dip is best served with something crunchy. The classic is crispbread! Its subtle nuttiness brings a great balance to the rich and tangy flavour that comes with the dip, and they are also easy to make as well! You can also serve it with crunchy vegetable sticks, chips, or the like.

Ingredients

For artichoke dip
Artichoke hearts in water
400 g
Pine nuts plus a few extra for garnish
3 tbsp
Lactose-free greek yogurt
200 g
Flat-leaf parsley (finely chopped)
2 tbsp
Virgin olive oil
2 tbsp
Zest from half a lemons
For crispbread:
Wheat flour
100 g
Rye flour
100 g
Sea salt
1 tsp
Baking powder
½ tsp
Olive oil
1 tbsp
Pumpkin seeds
2 tbsp
Poppy seeds
2 tbsp
Sesame seeds
2 tbsp
Garlic powder
1 tsp
Onion powder
1 tsp
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Make a flavourful artichoke dip without lactose

Make an impression with delicious lactose-free artichoke dip! Because of its inherently rich and earthy taste, the dip packs a flavourful punch without being overpowering. Take the combination of Greek yogurt and flat-leaf parsley. Together, they add a fresh kick, cutting slightly through the dip’s richness, and making sure your guests keep coming back for seconds! And with the addition of pine nuts and olive oil, you are bound to reach the desired thick consistency that, on top of crispbread, feels like heaven in your mouth.

Serve with seeded crispbread

Creamy and crunchy is a combination we all love and adore, so why not scoop up delicious artichoke dipping sauce with seeded crispbread? The combination will enchant everyone with the combination of the dip’s subtle tang and creamy texture and the crispbread’s selection of flavourful pumpkin seeds, poppy seeds, and sesame seeds.

The crispbread is delicious with any dip or spread. Go Greek with a bowl of lactose-free tzatziki for an afternoon snack or serve with a lactose-free yogurt dip with kale and pesto.

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