Come and get a hit of this deliciously baked Cannabis Crab and Jalapeno Dip. You can spice this dish up or down to your liking, and it’s the perfect warm and gooey appetizer every game day needs.
- 4-6 Fresh Jalapenos
- 8 Ounces Cream
- 3/4 Cup Sour Cream
- 1/4 Cup Mayo
- 1 Tsp Old Bay
- 1 Tsp Salt
- 1/8 tsp Paprika
- 1 Cup Cheddar
- 1 Cup Mozzarella
- 3/4 Cup Parmesan
- 2 Garlic Cloves Minced
- 1 Tbs Chopped Onion
- 2 Cans Crab Meat
- 2 Tbs Butter
To Sprinkle on Top
- 1 Cup Panko
- 3 Tbs Cannabis Butter, melted
- 1/4 Cup Parmesan
Preheat the oven to 375°F.
Wash and cut Jalapenos. If you prefer your dip on the milder side, avoid the seeds and core. A trick I use is to chop up the jalapeno vertically in thin slices around the core.
The spicier you want the recipe to be, the more seeds you can include.
Next dice the jalapenos.
Mix cream cheese, mayo, sour cream, and butter until light and fluffy.
Add in salt, paprika, Old Bay, garlic, and onion and combine thoroughly.
Fold in 1 cup cheddar, 1 cup mozzarella, 3/4 cup Parmesan, jalapenos, and crab meat.
Spread evenly into the baking dish and smooth top.
Combine the bread crumbs, three tablespoons melted cannabis-infused butter, and 1/4 shredded Parmesan.
Sprinkle the topping evenly over the cream cheese mixture.
Bake 25 minutes until breadcrumbs are golden brown. Allow to cool and enjoy!