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Spinach ArtiToke Dip

You’ll Need
● ½ cup cannabutter

● ¼ cup oh oh oh coconut oil
● 10 large basil leaves, chopped

● 5 plum tomatoes, diced
● 8 ounces fresh baby spinach
● 8 ounces marinated artichoke hearts, chopped

● 8 ounces cream cheese
● 8 ounces Romano cheese

● 4 tablespoons garlic, minced and divided in half
● 2 tablespoons Balsamic vinegar

● 2 teaspoons kosher salt
● 1 teaspoon fresh ground pepper

● ½ teaspoon red pepper flakes
Steps
1. Preheat your oven to 325°F.
2. In a medium-sized bowl, thoroughly mix the olive oil, tomatoes, 2 tablespoons of garlic,
balsamic vinegar, basil, 1 teaspoon of salt and the black pepper. Cover the bowl, and set
it aside.
3. Heat a sauté pan on medium-high, heat the butter and 2 tablespoons of garlic, 1
teaspoon of salt, and the red pepper flakes, and cook for 1 minute.
4. Remove the pan from heat, and add the spinach. Stir, and set aside to cool.
5. In a large bowl, combine the garlic/spinach mix, cream cheese, Romano cheese, and
artichokes. Mix at medium speed, using either a stand mixer or hand mixer, for 2
minutes.
6. Pour the dip into a baking dish and spread it out evenly. Bake for 25 minutes.
7. Remove the dip from the oven, top it with the tomato mixture, and broil on high for 5
minutes.
8. Remove your Smokin’ Spinach Artichoke Dip from the oven, and let it cool for 5 minutes
before serving. Enjoy!

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