Cannabis-Infused Creamy Spinach & Artichoke Dip Skillet

Warm, bubbling spinach artichoke dip baked in a cast iron skillet with cream cheese, roasted garlic, parmesan, and a drizzle of cannabis-infused olive oil. Served with toasted bread or crackers for the perfect cozy rainy-day finger food.

Terpene Pairing & Strain Suggestions

Myrcene – pairs with creamy rich dairy flavors
Caryophyllene – enhances roasted garlic and savory herbs
Limonene – adds brightness to the rich dip

Suggested strains:
Gelato • Garlic Cookies • OG Kush • Lemon Skunk

Step 1 — Decarboxylation

Ingredients

3 g cannabis flower

Method

1. Preheat oven to 230°F (110°C)
2. Break cannabis into small pieces
3. Spread evenly on parchment-lined baking sheet
4. Bake 35–40 minutes
5. Allow cannabis to cool completely

Step 2 — Cannabis-Infused Olive Oil

Ingredients

½ cup olive oil
Decarboxylated cannabis

Method

1. Add oil and cannabis to a small saucepan.
2. Heat gently between 160–180°F.
3. Infuse 2 hours, stirring occasionally.
4. Strain through cheesecloth.
5. Store oil in a sealed jar.

Step 3 — Dip Base

Ingredients

8 oz cream cheese (softened)
½ cup sour cream
½ cup mayonnaise
2 cloves garlic (minced)
1 cup chopped spinach
1 cup chopped artichoke hearts
1 cup shredded mozzarella
½ cup grated parmesan
½ tsp salt
½ tsp black pepper

Method

1. Preheat oven to 375°F.
2. Combine cream cheese, sour cream, and mayonnaise in a bowl.
3. Add garlic, spinach, artichokes, mozzarella, parmesan, salt, and pepper.
4. Mix until smooth.

Step 4 — Bake

Ingredients

Dip mixture
1 tbsp cannabis-infused olive oil

Method

1. Spread mixture into a cast iron skillet.
2. Drizzle infused olive oil over top.
3. Bake 18–20 minutes until bubbling and golden.

Step 5 — Serve

Ingredients

Toasted bread
Crackers
Tortilla chips

Method

1. Serve dip hot directly from skillet.
2. Scoop with bread, crackers, or chips.