Rasta Pepper and Artichoke Dip
Heat oven to 350 degrees Fahrenheit. Drain and chop the roasted red peppers and the artichoke hearts. In a medium saucepan, melt the cannabis butter slowly on low heat. Saute the diced leek in the saucepan on low heat until it becomes tender. Stir in the artichoke hearts, roasted red peppers, parmesan cheese and mayonnaise. Place in an 8 inch glass round or square baking dish. Bake for thirty minutes, or until the top of the dip is bubbly and lightly browned. Serve with warmed Marijuana Flat Bread or tortilla chips.