Rasta Pepper and Artichoke Dip

By Lindsey Merkin | May 25, 2012 5:42:56 CST


  • 2 tbsp potent cannabis butter
  • 2 jars marinated artichoke hearts (6.5 oz)
  • 1 leek, diced
  • 3 tbsp mayonnaise
  • 1 jar roasted red peppers (7 oz)
  • 3/4 cup grated parmesan cheese
  • Directions:

    Heat oven to 350 degrees Fahrenheit. Drain and chop the roasted red peppers and the artichoke hearts. In a medium saucepan, melt the cannabis butter slowly on low heat. Saute the diced leek in the saucepan on low heat until it becomes tender. Stir in the artichoke hearts, roasted red peppers, parmesan cheese and mayonnaise. Place in an 8 inch glass round or square baking dish. Bake for thirty minutes, or until the top of the dip is bubbly and lightly browned. Serve with warmed Marijuana Flat Bread or tortilla chips.

    CannaConnoisseur | Mar 30, 2012
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    Sounds waaaayy bomb, although I don't know what a leek is lol.
    lindzzz | Mar 30, 2012
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    Lol, I believe leeks are in the onion family. If it isn't available to you, one bunch of green onions would be an okay substitute, or spinach if you don't like onions. I love spinach and artichoke dip, and this one closely resembles the flavors.
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