Lit Leafy Spinach & Artichoke Dip

Prep Time: 45 min Yield ~3.5 cups Servings: 56

Ingredients

• 1 c frozen chopped spinach, thawed and drained

• 1 1/2 c artichoke hearts, drained and chopped

• 1/2 c mayonnaise

• 1/2 c sour cream

• 1 1/2 c grated Parmesan cheese

• 1 c shredded mozzarella cheese

• 1 tsp minced garlic

• 1/4 c olive oil

• .125g to .25 g RSO/FSO (Available in Dispensary)

• Salt and pepper to taste

Instructions

1. Preheat your oven to 375°F.

2. In a sauce pan combine Olive oil and RSO/FSO on low heat for 5 to 10 mins mixing periodically. Let cool

3. In a medium mixing bowl, combine the thawed chopped spinach, chopped artichoke hearts, mayonnaise, sour cream, and 1 cup grated Parmesan cheese.

4. Add minced garlic, cannabis-infused olive oil, and half of the shredded mozzarella to the mixture.

5. Mix well and season with salt and pepper to taste.

6. Transfer the mixture to a baking dish and top with the remaining mozzarella and parmesan cheese. Bake for 25-30 minutes or until the top is golden and bubbly. Remove from the oven and let it cool for a few minutes before serving.

7. Enjoy with baguette, tortilla chips, pretzels, or pita chips!