Infused Spinach Artichoke Dip

2 cups parmesan cheese
10 ounces frozen spinach
14 ounces artichoke hearts, drained and chopped
2/3 cup sour cream
1 cup cream cheese
1/3 cup mayonnaise
2 teaspoons minced garlic
3 tablespoons Canna butter

Sauté the frozen spinach with canna butter. Use a low heat because as it is important to not cook off the healing properties. Once completely incorporated add parmesan cheese and artichoke hearts. Once well blended add sour cream, cream cheese, garlic, and mayonnaise. Service hot with your favorite chips; pita bread or we prefer Hawaiian bread.

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