Swiss Chard, Kale and Artichoke Dip

  • 2 tablespoons olive oil
  • ¼ cup red onion, finely diced
  • ¼ cup red, orange or yellow bell pepper, finely diced
  • 2 cloves garlic, minced
  • 1 cup Swiss chard, chopped
  • 1 cup Tuscan or lacinato kale, chopped
  • One 14-ounce can artichoke hearts, drained and chopped
  • 8 ounces ricotta cheese
  • ½ cup pecorino Romano cheese
  • ½ cup avocado oil mayonnaise
  • ¼ cup CBG-infused cannabutter, softened*
  • ¼ cup pine nuts, coarsely chopped

Heat oven to 350 F.

In saucepan, heat oil over medium heat. Add onion and bell pepper; cook until they begin to soften. Add garlic, chard and kale; cook, stirring once or twice until wilted. Cool to room temperature.

In medium bowl, gently combine artichokes, ricotta, Romano cheese, mayonnaise and cannabutter. Add chard mixture; stir to combine. Transfer to shallow baking dish just large enough to hold it; sprinkle with pine nuts. Bake 30-35 minutes, until nicely browned. Serve warm with toasted pita, cassava chips, tortilla chips or crudites. Makes 6 cups at 69.3 mg THC based on a 15 percent strain.

Get recipe for cannabutter here.

Recipe by Laura Lagano

Photography by Eva Kolenko

Food styling by Adam Pearson

Prop styling by Stephanie Hanes


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