Canna-Spinach Dip
Canna-Spinach Dip
Time: 2 hours
Who can resist a fresh-from-the-oven, bubbling, cheesy, batch of spinach dip? This take comes with a healthy dose of Cannabis Olive Oil, that makes each bite more potent than the last.
Canna-Spinach Dip goes with just about any finger food you have handy, torn pieces of bread, crackers, nacho chips, and even fresh cut veggies. This is a great dish to share amongst friends, to take the evening up a level.
Ingredients
- 8 oz cream cheese (softened)
- 1/3 cup mayonnaise
- 5 tbsp Infused Olive Oil
- 10 oz. package frozen spinach (chopped)
- 1 can artichoke hearts (chopped)
- 1/2 cup feta cheese
- 1 1/2 cups grated parmesan cheese
- 2 tsp red pepper flakes
- 2 garlic bulbs
- 2 tbsp plain olive oil
Equipment
- Hand mixer, food processor, or stand-mixer
- Tinfoil
- Spatula
- Baking dish
Directions
- Preheat oven to 400°F.
- Leaving the bottom of the bulbs intact, cut the tops off to expose the cloves. Place the bulb in the center of a piece of tinfoil, and drizzle with olive oil (plain). Wrap the tinfoil around the bulb.
- Place garlic in the oven and roast for 45 minutes.
- Allow to cool and remove the cloves from the bulbs.
- While the garlic is roasting, thaw frozen spinach, and drain off excess water.
- Preheat oven to 350°F.
- In the mixer of your choice (hand mixer, food processor, etc.), cream together cream cheese, mayonnaise, Infused Olive Oil, and roasted garlic cloves. Mix until smooth.
- Add chopped and drained spinach, artichoke hearts, ½ cup parmesan cheese (set aside the rest), and red pepper flakes. Gently mix.
- Using a spatula, spoon the mixture into a prepared baking dish. Sprinkle with remaining parmesan cheese.
- Bake for 20 minutes, until caramelized and bubbly on top.
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