Ultimate Spinach Artichoke Dip with Cream Cheese

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


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


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.