Cannabis Edibles: Vegan Artichoke Dip for Your Big Game Football Party
The Big Game is right around the corner, and whether you’re hosting a party or attending one (or just watching the game in your favorite gear), you’ll want to have something delicious to eat. Why not bring some extra fun to the game this year with a cannabis-infused edible treat. When I go to a “bring a dish” party (420 friendly or otherwise), I prefer to bring some sort of appetizer. My main reasoning is that appetizers are usually easier to make than a main dish or a side, and I’m just not a huge fan of cooking. But I also drift toward appetizers because they tend to blend in with the environment.
Take party dips, for example. If someone tries my friend Carol’s chicken wing dip and likes it, they can go back for more (and more and more). But if that same person tries my guacamole and thinks it’s the pits, no one is any the wiser. That person just stops eating the guac. There’s so much less pressure when the food you bring isn’t the main draw.
But I digress. I present to you, for your cooking, sharing, and consuming pleasure, a healthy pot-infused recipe (seriously, it’s vegan, paleo, and gluten-free) that will make your Big Game party the high point of everyone’s football season. (Except Bills fans. You just can’t top breaking a 17-year Playoff drought.)
Cannabis-Infused Artichoke Dip
Step 1.
Preheat the oven to 375 Degrees
In a blender, combine the following ingredients:
- Raw cashews (1.5 cups, soaked for two hours)
- Plain unsweetened almond milk (1.5 cups)
- Freshly squeezed lemon juice (3-4 Tbsp)
- Medium to large cloves garlic (4)
- Nutritional yeast (2 tsp)
- Sea salt (1.5 tsp)
- Dry (ground) mustard (1 tsp)
- Green Monster Oil (AKA cannabis-infused coconut oil) or cannabis-infused walnut oil (make your own) (10-12 tsp)
Blend using the “Mix” level on your blender.
Step 2.
Empty the contents of the blender into a large mixing bowl. Stir in:
- Artichoke hearts, drained and roughly chopped (2 cups)
- Thinly shredded Swiss chard or rainbow chard (can substitute spinach) (4 cups)
Step 3.
Pour into a dish and bake as follows:
- For a 9×13 baking or casserole dish, bake for 25-30 minutes
- For a 7×11 baking or casserole dish, bake for 30-35 minutes, until the top of your dip is golden and the center is warm (I’m not drooling, you’re drooling)
Step 4.
Let it cool (for up to 20 minutes if you use coconut oil) and serve with your favorite tortilla chips!
PS: For the original recipe and many others like it, check out Wake + Bake.
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