Spicy Spinach, Kale, Artichoke & CBD Dip
This creamy and spicy dip, topped with a golden crispy crust, is perfect to delight your guests. For extra heat, add a few spoonfuls of pickled jalapeños before baking or sprinkle some red chili flakes on top after baking. Serve with chips, raw vegetables, or toasted bread.
Print or download recipeIngredients
| Name | Quantity |
|---|---|
| CBD butter | 60 ml |
| Minced garlic | 15 ml |
| Cream cheese, softened | 225 g |
| Freshly grated Parmesan | 125 g (25 g for topping) |
| Low-fat sour cream | 160 ml |
| Mayonnaise | 60 ml |
| Artichoke hearts | 150 g |
| Chopped pickled jalapeños | 30 ml |
| Salt | 2.5 g |
| Freshly ground black pepper | 2.5 g |
| Nutmeg | 0.5 g |
| Chopped fresh kale | 30 g |
| Frozen spinach, thawed and drained | 30 g |
| Plain breadcrumbs | 30 g |
Preparation
1. Preheat the oven to 165°C (325°F).
2. In a small saucepan, melt the CBD butter over low heat. Add garlic and cook for 2 minutes until lightly golden. Remove from heat and let cool.
3. In a large bowl, mix cream cheese, 100 g Parmesan, sour cream, mayonnaise, artichokes, jalapeños, salt, pepper, and nutmeg.
4. Add kale and spinach. Incorporate the cooled garlic butter and mix well.
5. Pour the mixture into a 1-quart baking dish and top with breadcrumbs and reserved Parmesan.
6. Bake until the top is golden, about 20 minutes.
7. Serve with chips, raw vegetables, or toasted bread.
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