Spicy Spinach, Kale, Artichoke & CBD Dip

This creamy and spicy dip, topped with a golden crispy crust, is perfect to delight your guests. For extra heat, add a few spoonfuls of pickled jalapeños before baking or sprinkle some red chili flakes on top after baking. Serve with chips, raw vegetables, or toasted bread.

Ingredients

• CBD butter : 60 ml
• Minced garlic : 15 ml
• Cream cheese, softened : 225 g
• Freshly grated Parmesan : 125 g (25 g for topping)
• Low-fat sour cream : 160 ml
• Mayonnaise : 60 ml
• Artichoke hearts : 150 g
• Chopped pickled jalapeños : 30 ml
• Salt : 2.5 g
• Freshly ground black pepper : 2.5 g
• Nutmeg : 0.5 g
• Chopped fresh kale : 30 g
• Frozen spinach, thawed and drained : 30 g
• Plain breadcrumbs : 30 g

Instructions

1. Preheat the oven to 165°C (325°F).
2. In a small saucepan, melt the CBD butter over low heat. Add garlic and cook for 2 minutes until lightly golden. Remove from heat and let cool.
3. In a large bowl, mix cream cheese, 100 g Parmesan, sour cream, mayonnaise, artichokes, jalapeños, salt, pepper, and nutmeg.
4. Add kale and spinach. Incorporate the cooled garlic butter and mix well.
5. Pour the mixture into a 1-quart baking dish and top with breadcrumbs and reserved Parmesan.
6. Bake until the top is golden, about 20 minutes.
7. Serve with chips, raw vegetables, or toasted bread.