Culinary Cannabis

Baked Spinach Artichoke Dip Story
Hello Everyone!
Thanks for stopping by today to spend some Ɵme with me. With the holidays right around the corner
and football season in full swing, what better time than the present for a hot, gooey, cheesy dip. You can
even tell yourself it is healthy. After all, it’s got a whole package of spinach in the dip.
Dips and spreads today are standard fare at all sorts of gatherings…holiday meals, tailgating at sporting
events or binging TV shows, but they are a relatively recent addition to the American culinary scene, first
gaining traction in the early 1950’s. The loosening of dining standards, such as eaƟng dinner in front of
the TV, lead to the search for easier to eat items, maybe even things that needed no utensils to eat, such
as dips and spreads. GI’s returning from World War II brought back with them a taste for ingredients
they may have eaten for the first time in Europe, Africa or the Middle East, such as artichokes, parmesan
or even olive oil. A perfect storm for the ‘invention’ of spinach artichoke dip.
If you’re making an infused version of the dip, opt for the 9×13 casserole dish. Spreading the dip in a
thinner layer will allow it to heat through more quickly, minimizing the possibility of degrading the THC
or CBD you worked so hard to get into your infusion. The extra layer of cheese on the top of the
casserole is further insurance against over-heating the dip and losing potency. An extra tip from me to you…If you’re using cooking spray to grease the casserole dish, spray it over the
sink to avid slick and slippery spots on the floor.

Ingrediants

Baked Spinach Artichoke Dip
4 oz cream cheese
8 oz shredded Swiss cheese
½ c grated parmesan cheese
8 oz shredded mozzarella cheese, divided
1 12 oz jar marinated Artichoke hearts, chopped
½ c diced onion
2 garlic cloves, minced or pasted
1 10-12 oz package frozen chopped spinach, thawed, drained and squeezed dry
2 T minced fresh herbs (think dill, parsley, basil or cilantro)
½ c infused mayonnaise
1/3 c sour cream
½ t black pepper
Preheat oven to 350 F. Grease a 9×9 or 9×13 casserole dish with cooking spray or butter.
In large bowl, with an electric mixer, beat the cream cheese, Swiss cheese and half of the mozzarella
cheese Until well combined. Add garlic, onion, mayonnaise, sour cream, pepper and mixed fresh herbs
and mix well.
Stir in Artichoke hearts and spinach by hand. Add mixture to prepared casserole dish. Sprinkle
remaining mozzarella cheese.
Bake for 20 minutes or Until hot and melty.
Serve with pita or bagel chips, Tortilla chips, veggie sticks or use as the base of a white French bread
pizza!

As with any infused dish start light with the infusion till you learn your tolerance. Keep out of reach if children and pets

Culinarily Yours in Cannabis,

Mary Ann