Ultimate Girl Dinner? Some artichoke dip, and maybe a little cannabis. The latter is up to you–your body, your choice. Creamy, cheesy, and downright addictive, this dip will have you coming back for seconds (and thirds).
Spinach Artichoke Dip
INGREDIENTS
½ box (150 g) frozen spinach, thawed and drained
½ box (125 g; 4 oz) light cream cheese
½ cup (125 mL) onion-flavoured sour cream dip
½ cup (138 g) canned artichoke hearts, chopped
⅓ cup (28 g) Asiago cheese, shredded
⅓ cup (38 g) mozzarella cheese, shredded
2 Tbsp diced pickled jalapeños
Salt and pepper to taste
RECIPE
Let the spinach thaw, and then squeeze all water out through a layer of cheesecloth (or a fine sieve, but that won’t work quite as well). Otherwise, there’s no magic here. Combine all ingredients in an oven-safe dish.
Before serving, preheat oven to 350°F. Bake dip for about 15 minutes, until the cheese is melted and gooey.
Serve warm with toasts.
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Recipe by Ann Allchin from Butter & Flower: Cannabis-Infused Recipes and Stories for the Cannacurious, text copyright © 2022 by Ann Allchin.