Creamy Artichoke Dip with Garlic Knots
Recipe by Tastemade
This easy, hot artichoke dip with homemade garlic knots makes the perfect party appetizer. This recipe uses 100% real milk, just without the lactose, so you can impress your guests with creamy artichoke dip and no discomfort.
TOTAL
1 hr 45 min
8 Servings
Ingredients
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 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
LACTAID® Reduced Fat 2% Lactose-Free Milk
Looking for a different LACTAID® dairy product to use in your recipes?
LACTAID® Reduced Fat 2% Lactose-Free Milk
Directions
For the Knots
Cut the ball of dough into 4 equal portions, then flatten each quarter into a 4x5-inch rectangle.
Using a sharp knife or pizza cutter, divide each rectangle lengthwise into 4 long strips. Cut these strips in half to create 8 pieces.
Take one piece at a time and stretch into a 3-inch rope.
Tie each rope into a knot and set aside on parchment lined baking sheets.
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.
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
Set the oven to broil.
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.
Slowly whisk in the LACTAID® Reduced Fat 2% Lactose-Free Milk and continue whisking until the sauce has thickened, about 2 minutes.
Stir in 1 ½ cups of the cheese and stir until melted.
Stir in the artichoke and transfer to the baking dish.
Top dip in baking dish with the remaining cheese and broil until the cheese is golden and bubbling, about 3 to 4 minutes.
Allow to cool for 10 minutes, sprinkle with parsley and serve with the knots.
Nutrition Facts
Serving Size
Amount Per Serving
Calories
Total Fat
Calories from Fat
Saturated Fat
391
25g
-
-
Cholestrol
Sodium
Total Carbohydrate
Dietary Fiber
-
-
24g
3g
Sugars
Protein
Calcium
-
17g
-
Amount Per Serving
Calories
Total Fat
Calories from Fat
Saturated Fat
Cholestrol
Sodium
391
25g
-
-
-
-
Total Carbohydrate
Dietary Fiber
Sugars
Protein
Calcium
24g
3g
-
17g
-
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