2 cups parmesan cheese
10 ounces frozen spinach
14 ounces artichoke hearts, drained and chopped
2/3 cup sour cream
1 cup cream cheese
1/3 cup mayonnaise
2 teaspoons minced garlic
3 tablespoons Cannabutter
- Sauté the frozen spinach with cannabutter. Use a low heat because as it is important to not cook off the healing properties.
- Once completely incorporated add parmesan cheese and artichoke hearts.
- Once well blended add sour cream, cream cheese, garlic, and mayonnaise.