Lactose-free artichoke dip with crispbread

Name: Lactose-free artichoke dip with crispbread
Total time: 40 min
Yield: 6 people
Ingredients: 400 g artichoke hearts in water; 3 tbsp pine nuts plus a few extra for garnish; 200 g lactose-free greek yogurt; 2 tbsp flat-leaf parsley (finely chopped); 2 tbsp virgin olive oil; Zest from half a lemons; 100 g wheat flour; 100 g rye flour; 1 tsp sea salt; ½ tsp baking powder; 1 tbsp olive oil; 2 tbsp pumpkin seeds; 2 tbsp poppy seeds; 2 tbsp sesame seeds; 1 tsp garlic powder; 1 tsp onion powder

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!

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

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!