National Barbecue Month

National Barbecue MonthIt’s no secret that summer will be heating up soon. This is the time for adult-only pool parties, tanning in the sun, and best of all, summer barbecues. While you can begin dreaming about what protein you plan to marinate and put on the grill, there’s one essential ingredient to a proper barbecue—dips. In honor of National Barbecue Month, CULTURE has put together some simple cannabis-infused dip recipes that will bring variety and flavor to your summertime guests this year. We recommend varying levels of cannabis oil and butter, but recommend a quick lesson in microdosing to make sure you’re using the right amount. Choose one of your favorite dip recipes to share with your adult friends and make your next party the highlight of your summer.



1 can chickpeas or garbanzo beans, drained

½ cup tahini

¼ cup cannabis-infused olive oil

2 cloves garlic, peeled

Juice of one lemon

1 teaspoon salt


Mix all ingredients in a food processor. Top with chili flakes and 1 tablespoon oil if desired.



3 cups fresh tomatoes, diced

½ cup onion, chopped

2 cups cilantro, chopped

3 cloves garlic, minced

2 jalapenos, seeded and minced

½ cup cannabis-infused olive oil

Juice of one lime


Mix all ingredients well in bowl and serve.



3 avocadoes, mashed

Juice of half a lemon

¼ cup tablespoons onion, chopped

¼ cup cannabis-infused oil

1 teaspoon salt

1 teaspoon cumin

½ jalapeno pepper, seeded and diced


Incorporate all ingredients in a bowl and serve immediately.



1 cup mayonnaise or Greek yogurt

½ cup buttermilk

½ teaspoon dried chives, dill and parley

1 gram dried hash, ground

¼ teaspoon garlic and onion powders

Salt and pepper, to taste


Mix dry ingredients together, set aside. Mix wet ingredients together, and add dry. Mix well.



¼ cup canna butter

1 ¾ cups artichoke hearts, drained and chopped

1 ¼ cups frozen spinach, thawed

1 ¼ cup sour cream

2 cups cream cheese, softened

1 ½ cup grated parmesan cheese

Garlic salt, to taste


Melt canna butter in a large saucepan. Stir in spinach and artichoke hearts and cook until tender. Mix in cream cheese and sour cream, then add remaining ingredients. Cook 10-15 minutes while stirring occasionally, until thickened. Serve hot.

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