Labor Day Edibles

It’s a fact: there’s no better time for grillin and chillin than Labor Day. Yes, it’s true that we’ve been throwing delicious infused snack, appetizer, cookout, and general party recipes at you all year—but we know when it’s time for a few more.

Labor Day Weekend is that time.

So here are some awesome favorites for your infused Labor Day celebration, or anytime.

Get Started

Let’s start out with some tasty snacks!

Dijon-Bacon Dip

This is so decadent. It’s deadly with soft, hot baked pretzels, and still amazing with the standard kind.

  • 1 cup mayonnaise
  • ½ cup sour cream
  • ½ cup Dijon mustard
  • 2 tablespoons cannabutter
  • ½ cup crumbled cooked bacon, infused if you like (use our recipe!), or bacon bits
  • Prepared horseradish to taste
  • Pretzels or other chips for serving

Combine the mayonnaise, sour cream, mustard, cannabutter, bacon, and horseradish in a bowl. Cover and refrigerate. Serve cold with pretzels or other chips.

Pickle Sushi

Yeah, I said it. This old-school throwback is so good, and it infuses well—plus hides any plant-y taste with a flavor bomb.

  • 2 ounces softened cream cheese
  • 3 tablespoons plus 1 tablespoon mayonnaise, infused (see our recipe)
  • ½ cup cheddar, grated
  • 1 teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • ¼ teaspoon cayenne pepper
  • Sea salt to taste
  • 1 jar whole dill pickles, deli style, sliced lengthwise
  • 2 ounces salami, in a matchstick-style dice
  • 1 teaspoon or more grainy or deli-style mustard, to taste

Mix together cream cheese and 3 tablespoons mayonnaise in a small bowl until smooth. Blend in cheddar, smoked paprika, garlic powder, cayenne, and salt. Chill for at least 15 minutes, covered.

Spread a pickle slice with about 1 teaspoon of the cheese mixture. Add salami and roll into “sushi” roll. Repeat until rolls are made. Mix remaining tablespoon of infused mayo with mustard to create homemade dijonnaise. Serve rolls with dijonnaise for dipping.

On the Side

You know you’re going to be grilling something, but what about some awesome sides?

Parmesan Tater Tots

Tots! Plus cheese, and chili pickle sauce?! Yes, please.

  • 6 tablespoons mayonnaise, infused if you like
  • 4 tablespoons chili sauce, such as Sriracha sauce
  • 2 tablespoons infused cooking oil
  • 2 tablespoons brown or yellow mustard
  • 2 tablespoons sweet pickle relish or 1 sweet pickle, chopped
  • 1 (2 pound) bag frozen potato tots
  • 2 tablespoons cooking oil
  • 1 and ½ teaspoons garlic powder
  • ½ cup Parmesan, grated

In a bowl, mix mayonnaise, chili sauce, infused cooking oil, mustard, and sweet pickles. Chill until ready to serve.

Line a baking sheet with parchment paper. Preheat oven to temperature specified on package. Toss tots, regular cooking oil, and garlic powder on prepared sheet. Roast tots for about 25 minutes or until nearly done. Remove tots from oven and toss with Parmesan. Return to oven and roast 3 to 5 minutes more. Serve with chilled dipping sauce.

BLT Cups

How keto of you!

  • 12 slices bacon (infused if you like, use our recipe!)
  • ½ cup Greek yogurt
  • 4 tablespoons infused mayonnaise or cannaise (use our recipe)
  • 2 tablespoons chopped chives, plus more for garnish
  • 2 teaspoons lemon juice
  • Sea salt
  • Freshly ground black pepper
  • 1 head romaine lettuce, chopped
  • 2 cups cherry tomatoes, halved
  • 1 avocado, diced
  • 2 slices sourdough toast, quartered

Preheat oven to 400°F. Place an upside down muffin tin on a large, rimmed baking sheet.

Cut 8 slices of bacon in half crosswise. Criss-cross each halved slice of bacon across each of 4 inverted muffin tin cups. Weave two more half pieces of bacon, one on each side, like a basket. Finally, wrap the whole cup with one of the 4 whole bacon slices. Make 3 more cups the same way.

Bake cups until crispy right on top of the inverted tin. This should take about 20 minutes at 400°F. Let the cups cool for 5 minutes before removing them from the tin—but remove them before they get too cold or they can stick.

In a medium bowl, whisk together dressing from Greek yogurt, infused mayonnaise or cannaise, chives, lemon juice, and salt and pepper to taste. Add lettuce tomatoes, and avocado and toss to coat.

Fill cups with salad and dressing. Serve with toast quarters and more chives as garnish.

Sour Cream and Onion Potato Salad

If you love the chips, you’ll love this side.

  • 2 pounds potatoes, ideally baby Yukon Golds, chopped coarse
  • Ample sea salt for boiling, plus more for seasoning
  • ¾ cup full fat sour cream
  • ¼ cup infused mayonnaise or cannaise
  • 1 tablespoon Dijon mustard
  • 1 tablespoon onion powder
  • 1 teaspoon freshly ground black pepper
  • 1 to 4 cloves garlic, crushed, to taste
  • 1 bunch chives, thinly sliced
  • ½ small red onion, grated and patted dry
  • 1 cup sour cream and onion potato chips, crumbled for topping

Place potatoes in a large pot, cover with well-salted water, and bring to a boil. Reduce heat to a simmer once water reaches a rolling boil, and cook potatoes about 15 to 20 minutes, until fork-tender.

Drain and reserve about ½ cup of cooking liquid. Let cool 10 minutes or until easy to handle.

In a large bowl, combine cup sour cream, infused mayo, Dijon mustard, onion powder, black pepper, garlic, and half of the sliced chives. Stir in half the grated red onion once it is patted dry. Reserve the other half of the chives and the red onion for serving.

Mix potatoes while they are still warm with dressing and about half the reserved potato cooking liquid. The dressing looks a bit watery at first, but it will end up creamy and delicious. Taste and season as desired.

Top potatoes with reserved red onion, chives, and sour cream and onion potato chips.

Picnic Tomatoes

These are deceptively delicious!

  • 3 or 4 heirloom tomatoes, aim for 2 pounds, sliced ¼” thick
  • Flaky sea salt
  • Fresh ground black pepper
  • 3 tablespoons mayonnaise
  • 1 tablespoon each fresh basil, oregano, and parsley, coarsely chopped (3 tablespoons total)
  • 2 tablespoons infused EVOO (use our recipe)

Arrange sliced tomatoes on a serving platter and season with salt and pepper. Spread a thin layer of mayonnaise each tomato slice evenly. Rearrange slices so they are in an overlapping circle.

Toss fresh herbs in a small bowl and cover tomatoes with herbs. Drizzle tomatoes with infused oil.

What About Dessert?

We love s’mores at a cookout, but we also love options, so let’s do s’mores a few ways:

Chocolatey S’mores

Just layer and enjoy:

  • Chocolate wafer cookies
  • Nutella spread on cookies
  • Marshmallows, toasted
  • Squares of either milk or dark chocolate

Peanut Butter S’mores

Just layer and enjoy:

  • Cinnamon graham crackers
  • Squares of either milk or dark chocolate
  • Marshmallows, toasted
  • Bananas, sliced
  • Creamy peanut butter

Strawberry S’mores

Just layer and enjoy:

  • Our awesome chocolate chip cookies (use our recipe)—or whatever kind you like from the store
  • Marshmallows, toasted
  • Ripe strawberries, sliced

Final Thoughts on Labor Day Edibles

Hey, we’ve all been working hard enough lately. Put your feet up and have a nice, elevating cookout this Labor Day with some amazing infused edibles!

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