Marijuana,Spinach & Artichoke Dip
Creamy, decadent, and loaded with taste!
Servings: 8
Cost: 40
Equipment
- Mixing Bowl
- Hand Mixer
- Sharp Knife for chopping
- Cutting Board
- Spatula
- Oven Safe cake or brownie pan - 9 x 9 inches
- Large serving plate or platter
Ingredients
- 8 oz Cream Cheese Full fat.
- 2/3 cup Sour Cream Full fat.
- 1/3 cup Mayonnaise You guessed it! Full fat.
- 4-6 tbsp Cannabutter The more Cannabutter, the more possible buzz!
- 2 cups Mozzarella cheese split in half - some you'll use later
- 2 cloves Garlic - Fresh Minced
- 1/2 cup Parmesean Cheese Fresh, grated. Don't skimp here!
- 1/2 cup Gruyere Cheese
- 10 oz Frozen Chopped Spinach Towel dry to remove extra moisture
- 14 oz Artichoke Hearts Marinated & Chopped
- 1 whole Pumpernickle Bread - Freshly Baked Save for later.
Instructions
- Preheat oven to 375 degrees F.
- In a bowl combine cream cheese, sour cream, cannabutter, mayonnaise and garlic with a hand mixer until fluffy
- Stir in parmesan cheese, 1 cup mozzarella cheese, gruyere cheese, spinach, and artichokes.
- Place into a 9x9 oven safe dish, and top with remaining 1/2 cup mozzarella cheese.
- Bake 25-30 minutes or until bubbly and cheese is browned.
- While your dip is baking, you can cut a hole on the top of your bread, making sure you don't cut all the way through - this is where your dip will be put into - so you want a good thick base at the bottom so the dip doesn't run out!
- Gently remove the "lid" and inside pieces and tear the bread up into small little chunks - perfect for dipping later on.
- Place the bread on a large plate, and put the bread chunks around the edges.
- Once your dip is ready, let it cook for just a few minutes, and then transfer it over into the bread bowl.
- You can add a little more cheese on top if you like, and you can always include tortilla chips, rice crackres, veggie sticks or anything else you like to dip! Enjoy!