Hot Snacks Summer 1: Infused Dip Flight

Yeah, we know—it’s practically over! But we’re not ready to give up on our summer yet. And today we’re here to convince you that the very best way to enjoy your summer is to microdose your way through it with some tasty infused snacks.

So often we here in the edibles world get hung up on how to make edibles stronger, but many people who make their own edibles do so in order to microdose or just carefully control how much cannabis they consume (not to mention its quality). We wanted to create a little mini series for this season, because we know delicious infused snacks are something we should all be able to get behind.

Here in Part One we’ll take you on an Infused Dip Flight! So many options.

In Part Two, we’ll talk Infused Finger Foods.

And finally in Part Three, we’ll give you Cannabis-infused Tapas—just in case you’re really hoping for a party!

Why Microdose?

Microdosing is taking a substance that is normally known for being psychoactive in doses so tiny that it does not produce all of its typical effects. Typically, the goal of microdosing is to provide benefits and produce a cellular response without a complete mind and body effect.

Microdosing is more frequently associated with psychedelics such as LSD, mushrooms, and other hallucinogenics. The aim of taking these psychedelics in tiny amounts is to avoid a full trip with symptoms such as hallucinations while reaping some of the benefits of the substance.

Although distinct from microdosing psychedelics in several ways, cannabis microdosing is becoming just as trendy on a similar path. Medical marijuana is a perfect choice for many people, but it’s not an option for many, and many can’t or don’t want to get high. The tremendous growth of the CBD industry just proves how hungry people are for products that offer therapeutic effects without being intoxicating.

However, THC also has promising medical benefits, not just CBD. In fact, because of the synergy between the various cannabinoids, THC and CBD both probably work better together.

Microdosing cannabis allows users to avoid classic cannabis effects, good and bad, while benefitting from the plant’s therapeutic effects. By taking small doses, users can avoid feeling anxious or paranoid, yet still feel happier or more creative.

Okay, But Why Microdose Edibles?

Once cannabis prohibition is over, microdosing with infused edibles may well become the most popular method people choose for getting their greens. But right now, people who want to microdose cannabis face two big challenges: finding the perfect microdose, and then finding cannabis products that deliver that dose.

Finding the perfect microdose isn’t that easy, because each person’s dose is different. For most traditional medications, there’s a bell curve. Most people fall somewhere in the middle in terms of the dose that works for them, but one person might be highly sensitive, and another will need much more of the same medication to get any effect at all.

There’s no majority response to cannabis doses, so using edibles is a really good way to systematically work out what your ideal microdose is.

Infused edibles let you slowly work your way up to higher doses, but only if you need to. One of the biggest issues with edibles is too much too soon, so less experienced users in particular should start slow with a microdose anyway, and work up to higher doses—only if needed to achieve the results you want.

Various states require that cannabis edibles come in 5 to 10mg serving sizes to avoid the problem of users getting too much in a serving. However, this is still much higher than a microdose for many users, especially less frequent users. For those states catering to less experienced consumers with marijuana tourism, this is of particular importance.

Ingesting in small amounts can help many users increase creativity, relieve anxiety, and produce a relaxing effect—for much longer than smoking or vaping. This is an excellent alternative for people in high stress lines of work, or who otherwise want to stay in control of their mind and avoid feeling high.

Take Me On An Infused Dip Flight!

Are you that person who has trouble deciding which slice of pie they want after the big dinner? Are you tempted to ask for “just a sliver” of all three kinds? If so, the dip flight is the perfect snack for you.

Dip flights are also perfect for infusing, because they give you the option to offer a microdose, low dose, medium dose, and even high dose choice to anyone you want right on the same table with minimal effort.

Microdose Dips

These babies just get a little something extra.

Jalapeńo Dip

In a blender or food processor, whip 2 fresh jalapeños, deseeded, with 2 tablespoons of sour cream, 3 cloves garlic, and part of a bunch of fresh cilantro—to taste—until smooth. Stir into ¾ cup cream cheese, softened, and ½ cup sour cream to make a smooth, creamy dip. Add one tablespoon of lime juice and salt to taste. Drizzle with 1 tablespoon of infused cooking oil, preferably olive oil or canola oil, and stir to blend.

7 Layer Black Bean Dip

Make our 7-layer dip with black beans!

Onion Dip

Everyone loves the classic onion dip. It’s perfect with virtuous veggies, but even better with chips. Find out how we infuse it here, and lighten your dose until it’s minimal.

Low Dose Dips

These guys can have a little more cannabis in them, as you see fit.

Texas Trash Dip

  • 1 cup sour cream
  • 1 8-ounce package cream cheese, softened
  • 2 16-ounce cans refried beans
  • 1 small can chopped green chiles drained
  • Taco seasoning mix (or if you use the kind in a jar, about 12 teaspoons)
  • 2-3 tablespoons of infused oil, with a neutral flavor
  • 4 cups shredded Mexican cheese blend divided in half, or about 2 cups of cheddar cheese, 1 cup of monterey jack cheese, and 1 cup of asadero or queso quesadilla cheese
  • Black olives, sliced, for garnish
  • Green onion, chopped, for garnish

Preheat oven to 350°F. Mix sour cream and cream cheese large bowl until smooth. Mix in refried beans, green chiles, taco seasoning, infused oil, and the first half of the cheese. Combine well.

Spread mixture into ungreased 13 by 9-inch baking dish, and sprinkle with the rest of the cheese. Bake 20 to 28 minutes or until cheese melts to your liking. Garnish with black olives and green onions. Serve with tortilla chips.

Blue Cheese Dip

  • 4 ounces blue cheese, in crumbles (more, if you love it)
  • ⅓ cup cream cheese, softened
  • 4 tablespoons sour cream
  • 1 teaspoon white vinegar
  • 2 tablespoons infused cooking oil with neutral flavor
  • Green onion, chopped
  • 1 tablespoon dried parsley
  • 2 cloves garlic, crushed or minced
  • Black pepper to taste
  • Optional: Worcestershire powder to taste

Mix blue cheese, cream cheese and sour cream in a large bowl. Add the vinegar and infused oil and blend well. Add green onion, parsley, garlic, black pepper, and Worcestershire powder if using. Stir and for best results, refrigerate overnight to allow flavors to develop before serving.

Can you use your homemade canna-cheese? Yes, for part of it! Watch your potency.

Pub Beer Cheese

In a bowl, blend 2 softened blocks cream cheese and 2 cups sharp cheddar, shredded, along with 2 or 3 tablespoons infused oil, ¼ cup of beer, 1 tablespoon of garlic, 1 tablespoon of chives, 1 teaspoon of caraway seeds, and salt and freshly ground black pepper to taste. Chill and enjoy!

Medium Dose Dips

Up the ante with these babies.


Have you made our amazing hummus yet? Try it here!

Pretzel Ring Beer Cheese Dip

This looks super deluxe and hard, but if you use refrigerator biscuits, it’s way easier.

  • 2 cups shredded cheddar, divided
  • ½ cups shredded mozzarella
  • 1 8-ounce block cream cheese, softened
  • 2 tablespoons chives, chopped, plus more for garnish
  • 2 tablespoons Dijon mustard
  • 1 tablespoon garlic powder
  • ¼ cup light ale
  • 3 tablespoons infused cooking oil
  • Sea salt to taste
  • Black pepper to taste
  • 1 can refrigerator biscuits
  • 2 tablespoons baking soda
  • 1 large egg, beaten with 1 tablespoon water, (egg wash for biscuits)
  • Coarse salt

Preheat oven to 350°. Mix all cheddar except for ¼ cup, mozzarella, cream cheese, chives, Dijon mustard, garlic powder, and ale in a large bowl. Add salt and pepper to taste. Remove from heat and stir in infused oil, blending well. Set dip aside until pretzel ring is done.

Bring 2 cups water and baking soda, whisked to dissolve in the water, to a boil in a large pot. Separate biscuits and cut them in half. Roll each half into a ball, then slice an X across the top.

Reduce heat under boiling pot to maintain a simmer. Boil biscuits in batches until puffy, about 1 minute each. Remove quickly with a slotted spoon. Form a ring along the inside edge of a 10″ or 12″ ovenproof skillet with the boiled dough balls, brush with egg wash, and sprinkle generously with coarse salt. Your dough balls are now almost ready to bake into pretzels.

Pour dip into center of ring in skillet and sprinkle with remaining cheddar. Bake at 350° until dip is bubbly and biscuits are golden, 33 to 35 minutes. Remove from oven, sprinkle with extra chives, and serve hot.

(Don’t feel like doing that much? You can put your dip in the slow cooker and buy pretzel bites if that’s your thing!)

Greek Fondue

  • 1 tablespoon olive oil, not infused
  • 2 cloves, minced
  • 1 8-ounce block cream cheese, softened
  • ¼ cup milk (infused if you like)
  • 1 cup mozzarella, shredded
  • 1 cup feta, crumbled
  • 1/3 cup Greek yogurt
  • 2 tablespoons fresh dill, chopped, plus more for garnish
  • 2 tablespoons lemon juice
  • 1 tablespoon parsley, chopped, plus more for garnish
  • 1 teaspoon lemon zest
  • ¼ teaspoon red pepper flakes
  • Sea salt, to taste
  • Black pepper, to taste
  • 1 cup cherry tomatoes, halved
  • ½ cup kalamata olives, sliced
  • infused olive oil, at least 3 tablespoons, for drizzling and serving

Heat olive oil in a small saucepan over medium heat, and cook garlic about 1 minute, stirring often, until fragrant.

Stir in cream cheese and cook until smooth and melted. Stir in milk and cook until mixture is warm again.

Add mozzarella, feta, yogurt, dill, lemon juice, parsley, lemon zest, and red pepper flakes. Cook until the fondue is smooth, about 5 minutes, and season to taste with salt and pepper.

Remove from heat, then drizzle with infused olive oil—or drizzle individual servings so you’re sure how much you’re getting. Garnish with parsley, reserved dill, kalamata olives, and tomatoes.

Serve warm with veggies, corn chips, pita chips, and whatever else you like for dipping.

High Dose Dips

Sometimes you do need to do that dose. If so, these are friendly to your higher dose infusions (and see our blog for more tips and tricks for infusing your foods and saving the flavor).

Pretzel Ring Beer Cheese Dip with Homemade Biscuits

This cheese dip is strong enough to stand more infused oil if you want it in there. And bonus tip! Use our own homemade biscuit dough—made with cannabutter—to really amp up this recipe.

Greek Feta Dip

This dip is fast and easy—and it has a strong flavor that can outdo a little plant-y taste if you need it to.

  • 12 ounces feta cheese
  • 1 cup Greek yogurt
  • 1 8-ounce block cream cheese, softened
  • ¼ cup infused extra-virgin olive oil, plus more for drizzling
  • Juice and zest of 1 lemon
  • Crushed red pepper flakes to taste
  • Sea salt to taste
  • 2 tablespoons fresh dill, chopped, plus more for garnish
  • ½ cup halved cherry tomatoes
  • ½ cup chopped cucumber

Using a hand mixer and a large bowl or the paddle attachment of a stand mixer, beat feta, yogurt, cream cheese, infused oil, and lemon zest, and lemon juice until dip looks fluffy. Season with red pepper flakes and salt and gently stir in dill.

Serve in bowl topped with tomatoes, cucumber, reserved dill, and drizzled infused oil.

Cannoli Dip

It’s not all salty! Sometimes you need something sweet.

  • 2 cups infused heavy cream
  • 1/3 cup powdered sugar
  • 1 ½ cup whole milk ricotta
  • 1 cup mini chocolate chips
  • 2 teaspoons cinnamon
  • Pinch of nutmeg
  • Cannoli shells, broken into “chips,” for serving

Using a hand mixer, beat infused cream and sugar in a large bowl. Fold in ricotta to make a smooth mixture.

Stir in chocolate chips, cinnamon, and nutmeg. Serve immediately or chill until serving with cannoli shell chips.

Final Thoughts on Infused Dips

We love dip flights. You get a flavor parade and you can choose as much or little—of cannabis, food, everything—that you want. It’s the perfect treat anytime, but definitely for keeping summer fun and flying high.

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