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, One Ramekin Each

Baked Elf Chef
House Kitchen
Adapted from Cheesy Baked Spinach Artichoke Dip (The Original Dish) — rewritten with the infusion and dose worked in.
0
baked by 0 elves

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

60 g (about 4 tbsp) infused butter of known potency, totalling 40 mg THC360 ml (1½ cups) mayonnaise1 tbsp Dijon mustard4 cloves garlic, minced½ tsp kosher salt⅛ tsp cayenne2 cans (400 g / 14 oz each) quartered artichoke hearts, drained and roughly chopped60 g (2 oz) fresh spinach, roughly chopped225 g (½ lb) mozzarella, shredded25 g (¼ cup) grated parmesan, plus a little extra for the tops4 green onions, thinly sliced2 tbsp chopped parsleyToasted bread 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, One Ramekin EachILLUSTRATION

Steps

  1. Heat the oven to 175 °C / 350 °F and lightly oil a 25 cm (10") oven-safe skillet or baking dish. Set out 8 identical lidded ramekins and a scale.
  2. Whisk the mayonnaise, Dijon, garlic, salt and cayenne in a big bowl until smooth.
  3. Fold in the artichokes, spinach, mozzarella, parmesan, green onions and parsley until everything is coated.
  4. Spread the mixture into the dish and bake 30–35 minutes, until bubbling at the edges and hot in the middle. Let it sit 10 minutes — it should be hot, not scorching, before the butter goes in.
  5. While it bakes, brown the infused butter: low heat, small pan, swirl until the solids go amber and smell toasty, then pour it all into a bowl, brown flecks and all.
  6. Scrape the baked dip into a large bowl, pour in every drop of the browned infused butter, and stir hard for a full minute until no streaks remain. Start low, go slow — an evenly stirred batch is what makes each ramekin honest.
  7. Weigh the bowl, subtract the bowl's own weight, divide by 8, and scale that exact amount into each ramekin. Dust the tops with the extra parmesan.
  8. If you want melty tops, return the filled ramekins to a 160 °C / 325 °F oven for 5 minutes only — never hotter. Cool, lid and chill what isn't eaten.
  9. Label each lid: Spinach Artichoke Dip · 40 mg THC total · 5 mg per ramekin · 8 ramekins · made [date] · 21+ only.