Home » Spicy Artichoke, Kale, & Spinach Dip

Spicy Artichoke, Kale, & Spinach Dip


  • 1⁄4 cup of Cannabis Infused Butter
  • 1 tablespoon chopped garlic
  • 8 ounces cream cheese, softened
  • 1 cup freshly grated Parmesan cheese
  • 1⁄4 cup set aside for topping
  • 2/3 cup low-fat sour cream 1⁄4 cup mayonnaise
  • 3⁄4 cup chopped artichoke hearts (thawed and drained if frozen)
  • 2 tablespoons chopped pickled jalapeños
  • 1⁄2 teaspoon salt
  • 1⁄2 teaspoon freshly ground black pepper
  • Pinch of ground nutmeg
  • 1 cup finely chopped fresh kale leaves (any variety), no stems
  • 1 cup chopped frozen spinach, thawed and drained
  • 1⁄4 cup plain bread crumbs


  1. Preheat the oven to 325°F.
  2. Mix the bread crumbs and the 1/4 cup of Parmesan cheese for the topping in a separate dish, then set them aside. You’ll use them for the topping later.
  3. In a small saucepan, melt the Cannabutter over low heat. Add the garlic and cook for 2 minutes or until it colors slightly, then remove the pan from the heat and let the garlic butter cool.
  4. In a large bowl stir together the cream cheese, the other cup of Parmesan, sour cream, mayonnaise, artichokes, jalapeños, salt, pepper, and nutmeg. Stir in the kale, spinach, and the cooled garlic butter. Mix thoroughly.
  5. Pour the dip into an oven-safe dish, then pour the bread crumb and Parmesan topping over the top of the dip. Try to get it to cover the top as much as possible. Bake about 20 minutes or until the topping is golden brown.