Updated: Oct 8, 2020
This cannabis-infused hot wing dip can be served as a dip that’s kept warm in a crockpot or served on a fresh roll with lettuce and blue cheese or ranch dressing. This recipe has a little heat so adjust to your liking by using less butter to make the sauce hotter or more butter to make the sauce less hot.
2 tablespoons cannabutter
1 tablespoon minced garlic
Salt and pepper, to taste
1 cup franks hot sauce
2 cups cook and shredded chicken breast
3 tablespoons cream cheese
1 tablespoon honey
In a medium saucepan, melt the cannabutter over medium-low heat.
Add the minced garlic, salt, and pepper and cook for 2-3 minutes.
Pour the hot sauce into the cannabutter and bring it to a slow simmer while stirring occasionally.
Add the cream cheese and stir until melted.
Add the cook shredded chicken and honey to the hot sauce mixture and bring to a slow simmer.
Partially cover the pot and allow to barely simmer for 8 minutes.