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5 mg/ ramekinEasy

Spinach Artichoke Dip, Divided Eight Ways

Baked Elf Chef
House Kitchen
Adapted from Baked Spinach Artichoke Dip (Wyse Guide) — rewritten with the infusion and dose worked in.
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Your dose · per ramekin

Written at 5 mg per ramekin. Pick yours and the ingredients, steps and label below follow — floored to 0.1 mg, never rounded up.

Ingredients · 8 ramekins · 40 mg total

3 tbsp infused butter, totalling 40 mg THC for the batch2 tbsp neutral oil, for the artichokes1 can (14 oz) artichoke hearts, drained and patted properly dry8 oz cream cheese, softened⅓ cup mayonnaise½ cup sour cream1 bag (10 oz) frozen chopped spinach, thawed and squeezed hard2 tsp Worcestershire sauce½ tsp kosher salt½ tsp freshly ground black pepper¾ cup grated Parmesan, divided4 oz shredded Swiss cheese1 tsp lemon zest + 2 tsp lemon juiceCrostini or crackers, to serve
Tweak This Recipe
Stoney says: start low, go slow — the forest isn't going anywhere. Wait 90 minutes before seconds.
Illustration of Spinach Artichoke Dip, Divided Eight WaysILLUSTRATION

Steps

  1. Heat the oven to 350 °F / 175 °C. Line up 8 matching ramekins with lids and set a scale on the counter.
  2. Heat the neutral oil in an 8-inch oven-safe skillet over medium. Add the dried artichoke hearts and let them sit undisturbed until the edges brown, turning once, 6–8 minutes total. Slide them out and roughly chop; wipe the skillet.
  3. Press the cream cheese smooth in a bowl, then whisk in the mayonnaise and sour cream until creamy — an electric mixer is fair game if it's stubborn. Fold in the artichokes, squeezed spinach, Swiss, ½ cup of the Parmesan, Worcestershire, salt, pepper, lemon zest and juice.
  4. Spread the mixture back into the skillet, level the top, and scatter on the remaining Parmesan. Bake 15–18 minutes, until bubbling at the edges and freckled brown on top.
  5. While it bakes, brown the infused butter: medium-low heat, swirl constantly, off the burner as soon as the solids go golden and it smells like toasted nuts. Scrape all of it into a small bowl, pan included.
  6. Pull the dip from the oven and let it sit 5 minutes so it stops bubbling. Off the heat, pour in every drop of browned infused butter and fold it through the whole dip — down to the bottom corners, 30 seconds of real stirring. The browned top will mottle a little; that's the price of even dosing and it's worth it.
  7. Weigh the total and divide by 8 (roughly 90 g each), scaling each ramekin so all eight are identical. Scrape the skillet clean into the portions.
  8. Lid them once cool and refrigerate up to 3 days. Rewarm a single ramekin in 30-second microwave bursts, stirring between, or in a low oven — stay under 175 °C / 350 °F.
  9. Label every ramekin: Spinach Artichoke Dip · 40 mg THC total · 5 mg per ramekin · 8 ramekins · made [date] · 21+ only.