Infused Smokey Jalapeño Artichoke Dip

Made using my LĒVO C Infused Heavy Cream recipe and incorporating True Terpenes Fresh Lemon Terp Flavor!

Yields: about 3 1/2 cups

Prep time: about 1 hour total

Bake at 375 degrees F for 30-35 minutes

Ingredients:

• 1/2 tablespoon minced garlic

• 1.5 tablespoons minced onion

• 1 large whole jalapeno diced fine

• 1 teaspoon fresh lemon zest

• salt and pepper to taste

• 1 cup chopped frozen spinach, defrosted/drained, you can run a knife across it to break it up finer.

• 3 medium canned artichoke hearts, chopped

• 8 ounces cream cheese, softened

• 2 tablespoons infused heavy cream *

• 1/2 cup smoked gouda

• 1/4 cup shredded parmesan cheese

• 1/2 cup shredded cheddar cheese

• 2 drops Fresh Lemon Up by True Terpenes

For top:

• 1 cup shredded cheddar cheese

• 1/4 cup shredded parmesan cheese

• fresh cracked black pepper and salt to taste

Directions:

1. Prepare infused heavy cream in LĒVO C according to recipe.

2. In medium to large pan, on low heat, with no oil, gently cook moisture from garlic, onions and jalapenos with salt and pepper to taste.

3. Once mixture starts to look less moist, add lemon zest, spinach and artichoke, cook for 2 minutes, remove from heat.

4. Add cream cheese, infused heavy cream and 2 drops Fresh Lemon Up terpenes, mix thoroughly.

5. Add all cheese except cheese for top, salt and pepper again to taste.

6. Spread into baking dish, top with cheese and bake at 375 degrees F for 30-35 minutes or until cheese is golden brown.

*Dosing:

If you follow the Infused Heavy Cream recipe and use the same amount of cannabis with same THC percent, this will equate to approximately 2.5mg THC for every 1/4 cup infused smokey jalapeno artichoke dip.

Dosing Disclaimer and Guide | Sweet Terpenes

Save 10% at LEVOOil.com with coupon code "SWEET_TERPENES" at checkout!

Save 10% at TrueTerpenes.com with coupon code "sweetterpenes" at checkout!