Cranberry Wheaton Toasts with Spinach Artichoke Jalapeno Dip

from Butter and Flower

This recipe is easier than discussing politics while stoned (or sober). My husband’s family is from Northern Ireland, and a bread called “wheaten” that tastes like whole wheat banana-free banana loaf, is always on the table. These toasts taste similar, and they’re even better slathered with homemade spinach artichoke dip.

Suggested Mood/Strain: Pot of Gold seems like a good strain for an Ireland-inspired recipe.

Makes 60 toasts with ¼ cup infused olive oil (about 1 mg THC per piece) – see book for detailed instructions on infusing olive oil with cannabis. 



½ cup bread flour or all-purpose flour

½ cup whole wheat flour

1 tsp baking soda

1 tsp coarse salt

½ cup sesame seeds

1/3 cup pepitas

¼ cup cranberries, dried

1 Tbsp poppyseeds

A few pinches of fresh thyme

¾ cup buttermilk

¼ cup infused extra virgin olive oil


½ box (150 g) frozen spinach, thawed and drained

½ box (125 g) light cream cheese

½ cup onion-flavoured sour cream dip

½ cup canned artichoke hearts, chopped

1/3 cup Asiago cheese, shredded

1/3 cup mozzarella cheese, shredded

2 Tbsp diced pickled jalapenos

Salt and pepper to taste



Preheat oven to 350F. In a medium mixing bowl, use a wooden spoon to combine the dry ingredients. Stir in the buttermilk and infused olive oil. 

Spray down a square pan and then press the dough into 6 square sections (a 9×5 inch loaf pan will also work. Bake for about 25 minutes until a tester comes away clean. Allow the square/loaf to cool, and then place in a plastic zipper bag and freeze until very solid,  ideally overnight. 

Preheat oven to 300F. Using a very sharp, slim unserrated knife, slice each square very thin. (I was able to get about 10 crackers out of each square.) If using a loaf pan, slice thin and then slice again into squares.

Spread the crackers on a baking sheet. Bake for about 15 minutes, flip each cracker and bake for 5 minutes more, until all sides are gently browned.


Let the spinach thaw, and then squeeze all water out through a layer of cheesecloth (or a fine sieve, but that won’t work quite as well). Otherwise, there’s no magic here. Combine all ingredients in an oven-safe dish.

Before serving, preheat oven to 350F. Bake dip for about 15 minutes, until the cheese is melted and gooey.

Serve warm with toasts.

Nada’s Tips & Tricks: I’m not a connissour of cannibas but have many family members who are and they loved the idea of this recipe. The crackers were a little tricky but worked well with the dip.

Recipe by Ann Allchin from Butter and Flower, copyright © 2022 by Ann Allchin. Reprinted with permission of TouchWood Editions.