Cannabis-infused Recipe: Artichoke Dip

November 2, 2021   |   By "Aunt Sandy" Moriarty

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Marshall's Favorite Dip

Yield:

12 cups

Equipment:

  • 13 by 9-inch glass or ceramic baking dish

Ingredients:

  • 1 cup Ranch Dressing with cannabis
  • 4 cans (14-ounce cans) of artichoke hearts, cut into small pieces
  • 3 small cans (4-ounce cans) of jalapeno peppers, diced
  • 4 cups shredded mozzarella cheese

INSTRUCTIONS:


  • Preheat oven to 350 degrees.
  • Use about 25% of the artichoke hearts making a thin layer in a 13 by 9-inch baking dish.
  • Do the same with 25% of the jalapenos
  • Spread 1/4 cup of the cannabis Ranch Dressing over the artichoke/jalapenos.
  • Top with 1 cup of the mozzarella cheese.
  • Repeat in the same order, making four identical layers.
  • Finish with a layer of cheese.
  • Bake for 45 minutes. Remove when the edges are slightly brown.
  • Serve warm with tortilla chips or bread.

If storing, let it cool and place in an airtight container in the refrigerator.

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About "Aunt Sandy" Moriarty

Aunt Sandy is widely known as the first published author and teacher of cannabis cooking. For years, Sandy has taught the Methods of Ingestion class at the famed Oaksterdam University in Oakland, California. Her cookbook, Aunt Sandy's Medical Marijuana Cookbook, is published by Quick Trading Publishing Co. and is a #1 Best Seller on Amazon. A Contributing Editor for CULTURE Magazine -- writing recipes for each issue--Sandy can also be heard on KVMR radio out of Nevada City (CA) on The Patricia Smith Show.

All posts by "Aunt Sandy" Moriarty