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


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