Skip to content
The Kitchen · Baked From Scratch every recipe wears its dose
BAKED ELFCart
Find a recipeDose calculatorMy recipe box
← Back to the Kitchen
5 mg/ ramekinEasy

Spinach Artichoke Dip in Eight Ramekins

Baked Elf Chef
House Kitchen
Adapted from Baked Spinach Artichoke Dip Recipe (VIDEO) (Natasha's Kitchen) — rewritten with the infusion and dose worked in.
0
baked by 0 elves

Ingredients · 8 ramekins · 40 mg total

3 Tbsp unsalted butter (plain, for the green onions)4 Tbsp browned infused butter, total 40 mg THC for the batch — brown about 5 Tbsp infused butter to yield 4 Tbsp½ cup chopped green onions, plus extra for the tops8 oz cream cheese, quartered1 cup sour cream14 oz can quartered artichoke hearts in water, drained well and roughly chopped10 oz frozen chopped spinach, thawed and squeezed bone dry1 cup shredded parmesan1 cup shredded mozzarella, divided1 Tbsp minced garlic1 tsp hot sauce (optional)Fine sea salt and black pepper
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 in Eight RamekinsILLUSTRATION

Steps

  1. Brown the infused butter first: melt it gently in a small pale pan, swirl until the solids turn amber and smell toasty, then scrape all of it — solids too — into a bowl and park it off the heat. Note the total milligrams that went in.
  2. Heat the oven to 165 °C / 330 °F. Butter 8 ramekins lightly and set them on a tray.
  3. Melt the 3 Tbsp plain butter in an oven-safe skillet over medium-low. Add the green onions and cook about 5 minutes, stirring, until soft and fragrant.
  4. Take the skillet off the burner. Add the cream cheese and sour cream and stir until the residual heat pulls everything smooth.
  5. Fold in the artichokes, squeezed spinach, parmesan, half the mozzarella, garlic and hot sauce. Season with salt and pepper, tasting as you go.
  6. Spread the mixture level in the skillet and bake 18–20 minutes, until hot through and bubbling at the edges. No broiler in this lane — we stay under 175 °C / 350 °F.
  7. Let the skillet sit 5 minutes off the heat so it stops actively steaming. Now scrape in the browned infused butter and stir it right through the dip, at least 30 seconds, until the surface looks uniform and no buttery pools remain. This is the dosing step — do not rush it.
  8. Set the ramekins on a scale, weigh the whole batch, divide by 8, and spoon that exact weight into each one. Scatter the remaining mozzarella across the tops and return the tray to the 165 °C oven for 5–8 minutes, just until the cheese melts and blisters faintly.
  9. Cool 10 minutes, finish with the reserved green onion, and lid each ramekin. Reheat later in 30-second microwave bursts or a low oven, always below 175 °C / 350 °F.
  10. Label every ramekin: "Infused Spinach Artichoke Dip — 5 mg THC per ramekin, 40 mg per batch of 8. 21+ only." Date it. One ramekin, then give it time.