Monday, November 28, 2016


Art-I-Toke Dip
by: deliciously Dee


1 cup mayo (8 oz)
1 cup sour cream
1 tbsp finely ground cannabis
1 cup grated parmesan cheese
tabasco for taste
2 cans finely chopped artichoke hearts (plain not marinated)

2 bags of chips (your choice)

bake in oven at 350 F for 20 minutes


Mix all together in an oven-safe baking dish.  bake for 20 minutes.
remove from oven
place in serving bowl.  served with chips, bread or whatever makes you happiest!

- deliciously Dee


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About Me

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Birth name Danielle Russell, friends and colleagues call her Dee.  Dee has been making medibles or medicinal edibles with cannabis from 2006 to present.  In 2014 she published the first edition of her cannabis cookbook, The Happy Chef THC, including hip-hop album “The Prescription” from hip-hop artist and MMJ patient B-Real of Cypress Hill. The year 2015 was the year of legalization for medical marijuana for the state of Nevada.  Dee worked as a Canna Chef in the first licensed MMJ Production Kitchen in the state of Nevada located in the fabulous city of Las Vegas - she still continues to make her edibles for the patients in the state today.

Are edibles not your thing?  Maybe you had a bad edible cannabis experience?  Eat too much or not enough - trouble dosing?  Or - perhaps you enjoy cooking with the plant and/or have an interest in joining the cannabis industry as a Canna Chef in an MMK Production Lab.  In with case, HER LATEST CANNA COOKBOOK IS THE ONE YOU NEED!!  Check out her latest EXPERT CANNABIS COOKBOOK - Deliciously Dee The Happy Chef Expert Cannabis Cookbook.  (available on Amazon & iBooks)