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5 mg/ ramekinEasy

Spinach Artichoke, Eight Small Dishes

Baked Elf Chef
House Kitchen
Adapted from Best Spinach Artichoke Dip Recipe (Cooking Classy — Jaclyn Bell) — rewritten with the infusion and dose worked in.
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baked by 0 elves

Ingredients · 8 ramekins · 40 mg total

8 oz (227 g) cream cheese, very soft1/4 cup sour cream1/4 cup mayonnaise1 garlic clove, minced (1 tsp)2/3 cup (76 g) finely shredded parmesan1/2 cup (56 g) finely shredded mozzarellaBlack pepper, to taste1 can (14 oz) quartered artichoke hearts, drained hard, squeezed, chopped6 oz frozen spinach, thawed and squeezed very dry4 Tbsp (56 g) infused butter, to be browned — carrying 40 mg THC total (≈10 mg per Tbsp; top up with plain butter if yours runs stronger)
Tweak This Recipe
Stoney says: start low, go slow — the forest isn't going anywhere. Wait 90 minutes before seconds.
Illustration of Spinach Artichoke, Eight Small DishesILLUSTRATION

Steps

  1. Heat the oven to 160 °C / 325 °F — a little gentler than the original, deliberately. Lightly grease 8 small ramekins.
  2. Brown the infused butter in a small pan over medium-low, swirling until the solids turn golden-brown and smell toasted, 3–5 minutes. Off the heat at once, scraped into a bowl, and left to cool to barely warm.
  3. Squeeze the artichokes and spinach again. Wet vegetables mean a watery dip and uneven portions.
  4. In a large bowl, stir the cream cheese, sour cream, mayonnaise, garlic, parmesan, mozzarella and pepper until completely smooth — no lumps, because lumps mean uneven dosing.
  5. Pour in the cooled browned infused butter and beat it through for a full minute until the base is one colour throughout.
  6. Fold in the chopped artichokes and the spinach, distributing them evenly.
  7. Weigh the bowl's contents, divide by 8 (roughly 110 g each) and scale that exact amount into each ramekin. Level the tops.
  8. Bake at 160 °C / 325 °F for 18–22 minutes, until hot through and bubbling at the edges. Small dishes heat fast — pull them before they brown hard.
  9. Cool 5 minutes before eating, or cool fully, lid, and refrigerate. Reheat gently: low oven or 30-second microwave bursts, never above 175 °C / 350 °F.
  10. Label: lid and mark each one "Infused spinach artichoke — 5 mg THC per ramekin, 40 mg per batch, 21+ only," plus the date. Keep them cold.