Spinach and Artichoke Dip

Artichoke dip


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.