Homemade Edibles: Cannabis-Infused Dips

The football season has kicked off (pun intended), and the appetite for scrumptious game-day munchies is hitting its peak. We've been experimenting with how to amp up your snack game, customizing cannabis-infused treats to match your dosage requirements. Yes, you heard it right: we're focusing on homemade edibles, in the form of dips and spreads. If you aim to add some extra zest to your football viewing parties, these weed-infused delights are the way to go. Whether it's savory dips or a delectable dessert, infusing cannabis into your menu will amplify your touchdown celebrations and also provide symptom relief.

Ready to up the ante on your autumn snacking? Scroll down for our top picks for cannabis-infused dips! And a quick note: always make sure to label your THC-infused items clearly to prevent unintended consumption, particularly for those in medical-only markets.

A Primer on Infusion Techniques

Before we get to our highly recommended recipes, let's spend a moment discussing the art of infusion. It's not as straightforward as merely mixing in some flower or tincture. The key to achieving a uniform distribution of cannabinoids in edibles is to use a fatty carrier agent.

Popular choices for this are cannabutter and cannaoil, as they blend well into most recipes that call for butter or oil. These fatty carriers can be infused with either flower, distillate, or RSO, depending on your taste preferences. While flower and RSO offer a more pronounced cannabis flavor, distillate is far more discreet. One advantage of using RSO and distillate oils is their higher precision in cannabinoid content.

When using flower, decarboxylation involves some calculations to activate THC and measure its total milligrams. On the other hand, distillate and RSO are pre-activated, sparing you that extra step and the math that goes with it!

Lastly, it's crucial to determine the desired mg per dose. For instance, if you're preparing a recipe that makes 2 cups and you want each 2 tablespoon serving to contain 20mg of THC, you'd need:

10mg × 32 (16 tablespoons per cup) = 320mg total THC

Now that we have the math down, scroll on for the easiest cannaoil and cannabutter recipes, then dive into some of our new favorite creations: cannabis-infused jalapeño popper, queso, buffalo chicken, guacamole, Muhammara, and pumpkin dips!

Simple Cannaoil

---

Prep Time: 20 minutes - 5 hoursYield 1 cup

Prep time have you second-guessing your infusing? Don't be discouraged, the range is wide to cover flower, distillate, or RSO infusing! Concentrates are arguably the faster options, but for those who prefer to work with pure, whole flower, we have you covered. Remember, when infusing your carrier, keep in mind the amount of oil required for each recipe:  

• Your favorite oil, think vegetable or olive oil
• Your favorite strain of flower, Plus Distillate, or RSO
• A double boiler, or a saucepan and oven-safe bowl
• A baking sheet, for flower
• Parchment paper, for flower

---

For Flower:

1. Decarboxylate your flower by grinding it with your fingers, spreading it evenly on a baking tray lined with parchment paper, then bake at 225°F for 40-45 minutes, until it starts to turn a little brown.
2. Remove your cannabis flower to cool for about 20 minutes, then snag your double boiler or saucepan and oven-safe bowl.
3. Add an inch of water to the bottom of the double boiler or saucepan, placing it over low heat.
4. Affix the top portion of the double boiler or bowl and add your preferred oil.
5. Once the water starts to simmer (you'll hear it bubbling), add the cannabis flower.
6. Let the oil and flower simmer over low heat, topping off the water in the bottom boiler or saucepan when needed, for 4-5 hours, stirring occasionally.
7. Remove from heat and let cool.
8. Using a strainer, strain the flower out of the oil.  Strain again using cheesecloth, ensuring to squeeze any oil out of the flower.
9. Infuse into your favorite recipes and enjoy!

  For Distillate or RSO:

1. Put a small amount of water in the bottom of the double boiler or saucepan over low heat.
2. Put the top piece of the double boiler in place, or oven-safe bowl if going that route.
3. Add the oil to the bowl and wait for the water in the double boiler to come to a simmer (you'll hear it).
4. Once the water is simmering, add your distillate or RSO and stir consistently.
5. Let the oil and distillate or RSO simmer and incorporate together for ~5-10 minutes, stirring occasionally.
6. Once light bubbling occurs on the edges of the oil, remove from heat and let cool.
7. Infuse into your favorite recipes!

Simple Cannabutter

---

Prep Time: 20 minutes - 5 hoursYield 1 cup

If you're an avid baker like this writer, cannabutter will become a staple in your infusion cookbook. Like cannaoil, the lengthier prep times are related to flower infusions, shorter to distillate and RSO. You'll need. You'll need:  

• Two sticks of your favorite butter
• A double boiler, or a saucepan and oven-safe bowl
• A baking sheet, for flower
• Parchment paper, for flower
• Strainer, for flower
• Cheesecloth, for flower

---

For Flower:

1. Decarboxylate your flower by grinding it with your fingers, spreading it evenly on a baking tray lined with parchment paper, then bake at 225°F for 40-45 minutes, until it starts to turn a little brown.
2. Remove your cannabis flower to cool for about 20 minutes, then snag your double boiler or saucepan and oven-safe bowl.
3. Add an inch of water to the bottom of the double boiler or saucepan, placing it over low heat.
4. Affix the top portion of the double boiler or bowl and add your preferred oil.
5. Add the butter and let it melt.
6. Once the butter has melted, add the flower and incorporate.
7. Let the flower simmer in the butter for 4-5 hours to ensure incorporation of cannabinoids.
8. Remove from heat and let cool, but don't let it solidify.
9. Using a strainer, strain the flower out of the oil.  Strain again using cheesecloth, ensuring to squeeze any butter out of the flower.
10. Let the butter cool completely and solidify.
11. Infuse into your favorite recipes and enjoy!

  For Distillate or RSO:

1. Put a small amount of water in the bottom of the double boiler or saucepan over low heat.
2. Put the top piece of the double boiler in place, or oven-safe bowl if going that route.
3. Add the butter to the saucepan or bowl and let melt.
4. Once the butter has melted, add your distillate or RSO and stir consistently.
5. Let the oil and distillate or RSO simmer and incorporate together for ~5-10 minutes, stirring occasionally.
6. Once light bubbling occurs on the edges of the oil, remove from heat and let cool completely and solidify.
7. Infuse into your favorite recipes!

Cannabis-Infused Jalapeño Popper Dip

---

Prep Time: 30 minutesYield 12 servings

Nothing packs a punch of flavor like jalapeño popper dip. Bring the heat in a new way by infusing this delicious dish with cannabutter. Trust us, you won't regret it. Gather:  

• 2 (8 oz) packages of cream cheese, softened
• 1 c mayonnaise
• 1 1/4 c shredded cheddar cheese
• 1/2 c cannabis-infused butter, melted
• 4-6 jalapeños, seeded and finely chopped
• 1/4 c grated Parmesan cheese
• 1 cup sliced bacon (for topping)
• Salt and pepper to taste
• 2 tbsp chives (optional)

---

Recipe Directions:

1. Preheat your oven to 375°F (190°C).
2. In a large mixing bowl, combine the softened cream cheese, mayonnaise, 1 c shredded cheddar cheese, and finely chopped jalapeños.
3. Stir in the melted cannabis-infused butter.
4. Season the mixture with salt and pepper to taste.
5. Transfer the mixture to an oven-safe baking dish.
6. In a separate bowl, combine the grated Parmesan cheese, remaining cheddar cheese, and chopped bacon.
7. Sprinkle the cheese and bacon mixture evenly over the dip. For extra heat, add a few jalapeño slices, too!
8. Bake for 20-25 minutes or until the top is golden and the dip is bubbling.
9. Remove from the oven and let it cool for a few minutes, then add chopped chives.
10. Serve your cannabis-infused jalapeño popper dip with tortilla chips or vegetable sticks. Enjoy!

Easy Canna Queso Dip

---

Prep Time: 15 minutesYield 12 servings

Ready for the easiest queso you'll ever make? Velveeta might not be the first "cheese" that comes to mind for queso, but trust us when we say it makes for a creamy, delectable dip you'll want to throw together for any celebration. And did we mention there are just three ingredients besides your cannabutter? Grab:  

• 1 c milk
• 16 oz Velveeta cheese
• 10 oz Rotel, in your preferred heat
• 1/2 c cannabutter

---

Recipe Directions:

1. In a large saucepan or pot, melt the cannabis-infused butter over medium heat.
2. Add the milk to the saucepan and stir until well combined with the butter.
3. Add the cubed Velveeta cheese to the saucepan. Stir frequently until the cheese is fully melted.
4. Once the cheese is melted, add the drained Rotel tomatoes and green chilies.
5. Continue to cook, stirring occasionally, until all ingredients are well combined and the dip is smooth.
6. Serve and enjoy!

Buffalo Chicken Cannabis Dip

---

Prep Time: 30 minutesYield 3 cups

Buffalo chicken dip is a staple, a classic for all things football. Spruce up this go-to option with a dose of cannabis, and feel the touchdowns as if you made them yourself! You'll need:  

• 2 c cooked and shredded chicken breast - rotisserie chicken works beautifully
• 8 oz cream cheese, softened
• 1/2 c buffalo sauce
• 1/2 c ranch or blue cheese dressing
• 1/2 c shredded cheddar cheese
• 1/2 c cannabis-infused butter, melted
• Salt and pepper to taste

---

1. Preheat your oven to 375°F (190°C).
2. In a large mixing bowl, combine the shredded chicken, softened cream cheese, buffalo sauce, and ranch or blue cheese dressing.
3. Stir in the melted cannabis-infused butter.
4. Add the shredded cheddar cheese to the mixture.
5. Season with salt and pepper to taste.
6. Transfer the mixture to an oven-safe baking dish.
7. Optional: Sprinkle additional shredded cheddar cheese on top for extra cheesiness.
8. Bake for 20-25 minutes or until the dip is hot and bubbly.
9. Optional: Garnish with sliced green onions and blue cheese crumbles before serving.
10. Serve hot with tortilla chips, celery sticks, or bread slices and enjoy your cannabis-infused buffalo chicken dip!

Cannabis-Infused Guacamole

---

Prep Time: 20 minutesYield 4 servings

 

• 3 ripe avocados, peeled and pitted
• 1 small onion, finely chopped
• 1-2 cloves garlic, minced
• Juice of 1 lime
• 1 small tomato, diced
• 1-2 tbsp cannabis-infused olive oil
• Salt and pepper to taste

---

1. n a mixing bowl, mash the peeled and pitted avocados using a fork or a potato masher.
2. Add the finely chopped onion, minced garlic, and lime juice to the mashed avocados.
3. Stir in the diced tomato.
4. Add 1-2 tbsp of cannabis-infused olive oil. Start with a smaller amount and adjust to your liking.
5. Season with salt and pepper to taste.
6. Optional: Add the finely chopped jalapeño and fresh cilantro for extra flavor and heat.
7. Mix all the ingredients thoroughly until well combined.
8. Cover with plastic wrap, pressing it directly onto the surface of the guacamole to minimize oxidation.
9. Refrigerate for at least 30 minutes to let the flavors meld together.
10. Serve your cannabis-infused guacamole with tortilla chips, or use it as a topping for tacos, burritos, or salads. Enjoy!

Cannabis-Infused Muhammara

---

Prep Time: 40 minYield 6 servings

Spice up your recipe book with cannabis-infused Muhammara. This roasted red pepper dip as roots in the Middle East, and is favored as a dip or spread. To achieve this tastebud feat, you'll need:  

• 2 c roasted red peppers, drained if using jarred
• 1 c walnuts, toasted
• 1/4 c breadcrumbs
• 2-3 cloves garlic
• 1-2 tbsp pomegranate molasses (or grenadine syrup)
• 1-2 tbsp cannabis-infused olive oil
• 1 tsp ground cumin
• Salt and pepper to taste
• Optional: 1/2 teaspoon red pepper flakes for extra heat
• Optional: cilantrol for topping

---

1. Add the roasted red peppers, toasted walnuts, breadcrumbs, and garlic cloves to a food processor.
2. Pulse until the ingredients are coarsely chopped.
3. Add the pomegranate molasses (or grenadine syrup), cannabis-infused olive oil, and ground cumin.
4. Process until smooth, or leave it a bit chunky if you prefer.
5. Season with salt and pepper to taste.
6. Optional: Add red pepper flakes for extra heat.
7. Transfer the dip to a serving bowl and allow it to sit for at least 30 minutes to let the flavors meld together. Top with optional cilantro, if desired.
8. Enjoy your cannabis-infused Muhammara dip with pita bread, vegetable sticks, or as a spread on sandwiches!

Cannabis Pumpkin Dip

---

Prep Time: 10 minutesYield 3 1/2 cups

We couldn't write a recipe post without at least one dessert! This cannabis-infused pumpkin dip is a sweet treat perfect for fall. You'll need:  

• 1 can (15 oz) pumpkin puree
• 8 oz cream cheese, softened
• 1/2 c cannabis-infused butter, melted
• 1/2 c brown sugar, packed
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• Optional: a pinch of salt

---

1. In a large mixing bowl, beat together the softened cream cheese and melted cannabis-infused butter until smooth.
2. Add the pumpkin puree to the mixture and blend well.
3. Stir in the brown sugar, vanilla extract, ground cinnamon, ground nutmeg, and ground cloves.
4. Optional: Add a pinch of salt to enhance the flavors.
5. Mix all the ingredients thoroughly until well combined.
6. Cover and refrigerate for at least 1 hour to allow the flavors to meld together.
7. Serve your cannabis-infused pumpkin dip with graham crackers, apple slices, or cinnamon pita chips and enjoy!

Stay Game-Day Ready with Homemade Edibles

Crafting your own edibles is a foolproof method for customizing both flavor and dosage to your liking. Armed with our straightforward guides for making cannabutter and cannaoil, we aim to turn you into a culinary wizard of cannabis-infused creations! Eager for more? Navigate to our specially curated Recipes section and keep your eyes peeled for upcoming scrumptious additions.