Creamy Artichoke Dip With Garlic Knots

For the Knots

1 ball store-bought pizza dough, at room temperature

1 tablespoon olive oil

2 tablespoons margarine, melted

2 teaspoon garlic powder

2 tablespoons Italian seasoning

1 teaspoon Kosher salt

For the Dip

2 tablespoons margarine

3 cloves garlic

2 tablespoons all-purpose flour

1 cup LACTAID® Reduced Fat 2% Lactose-Free Milk

1 teaspoon Kosher salt

2 cups grated Swiss cheese

1 can artichokes, drained and chopped

1 tablespoon chopped fresh parsley

Special Equipment: 2-quart baking dish

For the Knots

1. Cut the ball of dough into 4 equal portions, then flatten each quarter into a 4x5-inch rectangle.

2. Using a sharp knife or pizza cutter, divide each rectangle lengthwise into 4 long strips. Cut these strips in half to create 8 pieces.

3. Take one piece at a time and stretch into a 3-inch rope.

4. Tie each rope into a knot and set aside on parchment lined baking sheets.

5. Brush the knots with the olive oil, cover with a clean kitchen towel and allow to rise until they double in size, about 1 hour.

6. Preheat the oven to 400 degrees F. Brush the tops the knots with margarine and sprinkle with garlic powder, Italian seasoning and salt and bake until they are puffed and golden brown, about 15 minutes. Transfer the knots to a wire rack to cool.

For the Dip

1. Set the oven to broil.

2. Melt the butter in a medium saucepan over medium-high heat. Add the garlic and cook just until fragrant, about 30 seconds, then whisk in the flour until a paste forms.

3. Slowly whisk in the LACTAID® Reduced Fat 2% Lactose-Free Milk and continue whisking until the sauce has thickened, about 2 minutes.

4. Stir in 1 ½ cups of the cheese and stir until melted.

5. Stir in the artichoke and transfer to the baking dish.

6. Top dip in baking dish with the remaining cheese and broil until the cheese is golden and bubbling, about 3 to 4 minutes.

7. Allow to cool for 10 minutes, sprinkle with parsley and serve with the knots.