Minty Coconut Yogurt Dip
- 1 cup plain coconut milk yogurt
- ¼ cup fresh mint leaves, minced
- 2 tablespoons CBG-infused olive oil*
- 2 tablespoons fresh lime juice
- 1-2 cloves garlic, minced
- Pinch sea salt
In small bowl, stir together yogurt, mint, infused oil, lime juice, garlic and salt. Serve with crudites, cassava chips, tortilla chips or toasted naan. Makes 1¼ cups at 45 mg THC based on a 15 percent strain.
Get recipe for cannabutter here.
Recipe by Laura Lagano
Photography by Eva Kolenko
Food styling by Adam Pearson
Prop styling by Stephanie Hanes