1⁄4 cup cannabutter
1 tablespoon chopped garlic
8 ounces cream cheese, softened
11⁄4 cups freshly grated Parmesan cheese, 1⁄4 cup reserved for topping
2/3 cup low-fat sour cream 1⁄4 cup mayonnaise
3⁄4 cup chopped canned, jarred, or frozen artichoke hearts (thawed and drained if frozen)
2 tablespoons chopped pickled jalapeños
1⁄2 teaspoon salt (kosher or sea)
1⁄2 teaspoon freshly ground black pepper
Pinch of ground nutmeg
1 cup finely chopped fresh kale leaves (any variety), stems discarded
1 cup frozen spinach, thawed and drained
1⁄4 cup plain bread crumbs
Preheat the oven to 325°F.
In a small saucepan, melt the cannabutter over low heat.
When the butter has melted, add the garlic and cook for 2 minutes, until it has colored slightly. Remove the pan from the heat and let the garlic butter cool.
In a large bowl, stir together the cream cheese, 1 cup of the Parmesan, sour cream, mayonnaise, artichokes, jalapeños, salt, pepper,
Stir in the kale and spinach.
Add the cooled garlic butter and mix thoroughly.
Pour the dip into an oven-safe dish (1 quart) and top with the breadcrumbs and reserved Parmesan.
Bake until the top is golden brown, about 20 minutes.