Hot Artichoke Dip - Bloom Medicinals Recipe

Recipe – Hot Spinach Artichoke Dip by Dorothy Rourke-Stiver 

Dorothy-Rourke Stiver
One of the joys of being part of the cannabis community is meeting wonderfully talented people. One such woman is Dorothy-Rourke Stiver who has been gracious enough to share her original recipes.


Hot Spinach Artichoke Dip 

PLEASE NOTE: Dorothy typically uses RSO (Rick Simpson Oil of Full Extract Cannabis Oil) for several reasons:

  • It is ready to use; decarboxylation is not necessary
  • It is easier to combine with other ingredients
  • It is easier on the gastrointestinal system
  • Cannabutter or cannaoil made from flower and/or concentrates may be substituted. 1 gram of RSO = 1/4 oz of flower
  • MCT oil is processed coconut oil that remains liquid at all times. She buys it from Amazon, but you can buy it at several local stores.
  • In all the recipes, if you are new to cannabis usage, please start with 1 syringe or 1 gram of RSO. For those with serious medical conditions or seasoned users, increase the amount.

Dorothy also highly recommends purchasing an Immersion Blender if you plan to make edibles on a regular basis. They are inexpensive and one of the most versatile kitchen tools available.

● 1 14 oz can artichoke hearts
● 2 tsp garlic
● 1 10 oz box Spinach, frozen
● ⅓ cup mayonnaise
● 8 oz cream cheese
● 2 cup parmesan cheese
● ⅔ cup sour cream
● 1 tsp MCT oil
● RSO syringe – amount is personal preference

Preheat oven to 350 degrees

In a medium bowl mix cream cheese, parmesan cheese, sour cream and garlic
together. Add RSO to the MCT oil in a separate container and add to the mayonnaise. Mix in
with the above mixture. Gently add in the thawed spinach and artichokes.

Put the mixture in a glass dish and put in the oven for 25-30
minutes or until bubbly and lightly browned.


BIOGRAPHY:

Dorothy Rourke-Stiver is the owner/operator of Airmid Outreach, a cannabis outreach service in suburban Chicago. She has been a medical cannabis patient for 4 years, since the Illinois Medical Cannabis Program began. She has been a cannabis consumer for 43 years. Her passion is to educate as many people as possible about the many ways that medical cannabis can be used to improve health and quality of life. One aspect of her business is infusing various types of foods and hosting cooking classes where she shows patients how to make their own medicine. She is dedicated to continually pushing the boundaries of infusing all types of foods, tinctures and topicals. She wants patients to realize that there are many different ways in which to medicate. She believes it is important for the rapidly growing cannabis community to continue to be innovative.