Even if you’re not one for televised sports, Super Bowl is still a time for friendship, food, and drinking beer while smoking joints. Some time ago, I started a tradition of The Stoner Bowl, where getting super-duper high was a part of the festivities. Infusing the THC into the food has become it’s own part of the celebration.
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If you don’t have a small crock pot and either entertain or cook with cannabis often, you should really consider adding it to your kitchen tool kit. The smaller sizes are fab for infusing in jars or vac bags, and also make excellent dip warmers for parties. Mine was certainly affordable and has lasted longer than eight years.
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Picking the perfect dip has to please a lot of partygoers. Mexican inspired dips with fresh tomatoes and black beans are always a hit, and the spicy and rich flavors mask cannabis almost completely. Use either infused oil or add decarbed concentrates directly to get the party jumping or slumping, depending on the mood.
Black Bean Chili Dip
- 1 whole red onion
- 1 jalapeño
- half a head of garlic
- 3 ripe tomatoes
- 1 can black beans
- 1 Sazon seasoning packet
- salt and pepper to taste
- 2 Tbs cannabis olive oil (can be plain if you’re doing concentrates)*
- 1 c grated Monterrey Jack cheese
- (Optional) ground beef or veggie crumbles
Mince onion, garlic, and jalapeno and sauté in oil until just softened, on very low heat if you’re using weed oil. Stir in Sazon and stir until absorbed in the onion pretty well. If using beef or veggie crumbles, stir in and saute until browned.
Stir in tomatoes and beans and just heat through. Mix in cheese and concentrate if using and serve in a crock pot or ceramic serving dish.
*Cannabis Olive Oil:
Note: If using concentrates directly, decarboxylate at 225 for 10 minutes in a sealed container before mixing directly into food.
Decarboxylate 3.5g of finely ground cannabis at 225 degrees for 20 minutes in a tightly sealed, oven safe container. Put in lidded mason jar or vacuum sealed bag with cannabis and 1 stick of unsalted butter or four ounces of olive oil. Heat in water bath just under boiling for at least 1 hour. Strain and chill to use in recipes.
You can use this as a base for any Mexican-inspired fare you want, whether dip, baked onto nachos, burrito filling, taco base, or even in a salad for extra flavor. By using fresh tomatoes and chilis, you get that store bought taste without the tinny or overly acidic side effects of canned tomatoes. When you don’t ‘cook’ them and just heat them through, you get a juicy umami bite throughout the dip, instead of a ketchup-ey sweetness.
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This Sunday, you can celebrate the NFL (and TV commercials’) big moment with tasty eats. Adding the strength directly into the munchies means less lighter clicking and more paying attention, if that’s what you’re in to.
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