Paleo Edibles: Cannabis Infused Artichoke Dip

Cannabis artichoke dip is vegan, paleo, gluten-free and pretty much just turns to pure muscle and infinite happiness as soon as it enters your body.

Don’t believe me? Then I guess you’re just going to have to eat a bunch of cannabis artichoke dip and head to CrossFit to see if you can crush their daily workout.

I first posted this cannabis artichoke dip as a Thanksgiving (Danksgiving lol) recipe (and if you want some more holiday recipes, check out my eCookbook, High for the Holidays – you’ll be the talk of the night).

cannabis artichoke dip

This recipe is a lot of things… It’s vegan, paleo), gluten-free, warm, creamy, awesome, infused with marijuana, easy, fast and totes amaze.

As a fat kid, artichoke dip was my joint. But as soon as I started to think about what was acceptable to put in my mouth, I almost completely forgot about it. To me, it was something that just magically appeared from behind the swinging doors of a TGIFriday’s. But this simple, homemade, vegan, cannabis-infused appetizer will make you want to thank god that it’s whatever day of the week it is… and then, it’ll probably make you forget whatever day of the week it is.

Have a warm dish ready to get your Thanksgiving started. Make a dish and eat it all week to prepare for Black Friday. It’s time to get dankful.

Frequently asked questions about Cannabis Artichoke Dip

Can I use a different oil instead of walnut oil?

Absolutely. The taste may change a little (for example, coconut oil may be slightly sweeter) but you can adjust the oil base for your dietary needs.

Cannabis Artichoke Dip Recipe

 1. Preheat oven to 375°. In a blender, combine:

1 ½ Cup Raw Cashews (soaked for 2 hrs)

1 ½ cup plain unsweetened almond milk

3-4 tbsp freshly squeezed lemon juice

4 medium-large cloves garlic

2 tsp Nutritional Yeast

1 ½ tsp sea salt

1 tsp dry (ground) mustard

10-12 tsp Green Monster Oil  or Cannabis Infused Walnut Oil 

2. Empty blender into a large mixing bowl. Stir in:

2 cans artichoke hearts, drained and roughly chopped

4 cups Thinly Shredded Swiss or Rainbow Chard (can substitute spinach)

3. Pour into a 9 x 13 baking or casserole dish and bake for 25-30 minutes

or

Pour into a 7 x 11 baking or casserole dish and bake for 30-35 minutes, until top of cannabis artichoke dip is golden and center is warm.

4. If using Green Oil, cool for 15-20 minutes and cut into 10-12 equal portions.

For extra special brownie points… What are you making for danksgiving? Do you have a holiday favorite that you’d like to see infused here on this blog? Let me know!

This cannabis artichoke dip recipe can be found in the second edition of the best cannabis cookbook on the face of the planet (What can I say? I’m biased as shit…).

Let me know what you thought in the comments below or in the Wake and Bake Facebook group.

Much love,

Corinne

Cannabis Infused Artichoke Dip

Print Recipe
Serves: 12 Cooking Time: 1 hour 30 minutes

Ingredients

  • 1 ½ Cup Raw Cashews (soaked for 2 hrs)
  • 1 ½ cup plain unsweetened almond milk
  • 3-4 tbsp freshly squeezed lemon juice
  • 4 medium-large cloves garlic
  • 2 tsp Nutritional Yeast
  • 1 ½ tsp sea salt
  • 1 tsp dry (ground) mustard
  • 10-12 tsp Green Monster Oil  or Cannabis Infused Walnut Oil 
  • 2 cans artichoke hearts, drained and roughly chopped
  • 4 cups Thinly Shredded Swiss or Rainbow Chard (can substitute spinach)

Instructions

1

Preheat oven to 375°. In a blender, combine: Raw Cashews (soaked for 2 hrs), plain unsweetened almond milk, freshly squeezed lemon juice, medium-large cloves garlic, Nutritional Yeast, sea salt, dry (ground) mustard, Green Monster Oil  or Cannabis Infused Walnut Oil 

2

Empty blender into a large mixing bowl. Stir in artichoke hearts, drained and roughly chopped and Thinly Shredded Swiss or Rainbow Chard (can substitute spinach)

3

Pour into a 9 x 13 baking or casserole dish and bake for 25-30 minutes or Pour into a 7 x 11 baking or casserole dish and bake for 30-35 minutes, until top of cannabis artichoke dip is golden and center is warm.

4

If using Green Oil, cool for 15-20 minutes and cut into 10-12 equal portions.

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7 Comments

  • Reply
    Amy
    October 4, 2015 at 7:45 pm

    Yes. Just yes. I would love to get a few copies of your cook book for my brothers for Christmas. They’ll be available before then, right? I’m going to make the oil this week.. and mayybbeee even the lube. who knows!

  • Reply
    Dania
    October 16, 2015 at 1:42 pm

    I have a fabulous idea for you I think. I live in Canada where cannibas has been decriminalized for a few years. I am 50 something with depression to the point where I am not working.

  • Reply
    Dellyne Trumbull
    November 20, 2018 at 12:57 pm

    Can you make this with cannabis infused coconut oil instead of walnut oil? If not what’s your way of infusing walnut oil? Thanks so much for sharing and teaching all you and your staff do! I’m stoked to have found this site after many years of stumbling through the fakes and undereducated pages.

    • Reply
      Corinne
      November 20, 2018 at 3:55 pm

      Absolutely Dellyne 🙂

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  • Reply
    Alyce
    November 24, 2019 at 4:55 pm

    I just love you! Your humor is great and this recipe sounds so yummy. I started eating the paleo way right before I was diagnosed with RA and than started trying cannabis both have been essential to keeping me somewhat pain-free, plus I’m having a blast making creams and many different edibles and now I’m going to try this. Thank you for all your hard work and humor.
    Alyce

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