THC-Infused Game Day Recipes

Kick your game day spread up a notch with these cannabis-infused fan favorites! Each dish adds a plant-based twist to classic tailgate foods with bold flavors, fiery spice, and rich, canna-buttery goodness. Perfect for fueling the football festivities, no matter who you root for.

Cannabis-Infused Queso Dip

Feel relaxed and ready to hit the end zone with this infused take on a fan favorite.

Ingredients

  • Distillate Syringe (TruClear)
  • 2 Tbsp. Butter
  • 12 oz. Cheddar or American Cheese, shredded
  • 4 oz. Pepper Jack Cheese, shredded
  • ½ Cup Tomatoes, diced
  • ½ tsp. Ground Cumin
  • ½ tsp. Cayenne pepper
  • 4-oz. can Fire-Roasted Green Chiles or Jalapeños
  • 1 Tbsp. Flour or Cornstarch, to thicken
  • 12-oz. can Evaporated Milk
  • Tortilla chips, to serve

Instructions

  1. To infuse your butter, melt 2 tablespoons of butter in a saucepan over medium heat. Once melted, add your distillate syringe (Truclear) to the butter and stir to combine.
  2. Next, add in the tomatoes and sauté for about 4 minutes or until soft.
  3. Add the chiles, cumin, and cayenne pepper and cook about 2 minutes until fragrant.
  4. Sprinkle in the flour or cornstarch and stir to coat.
  5. Pour in the evaporated milk.
  6. Bring the mixture to a boil, then stir in the cheeses.
  7. Turn heat down to low and cook, stirring until the cheese melts and turns into a smooth sauce.
  8. Remove from heat and serve immediately with tortilla chips, or keep warm in a crockpot.

Cannabis-Infused Wings

Take flight with upgraded wing sauce that's sure to add a finger-licking boost to your big game buffet.

Ingredients

  • Distillate Syringe (TruClear)
  • 3 lbs. Chicken Wings
  • 8 Tbsp. (1 stick) butter
  • 1 tsp. Salt
  • 1 tsp. Paprika
  • 1 ½ tsp. Black pepper
  • 1 ½ tsp. Garlic powder
  • ¼  tsp. Cayenne pepper
  • 1 Cup all-purpose flour or cornstarch
  • ½  Cup your favorite hot sauce

Instructions

  1. To infuse your butter for the wing sauce, melt 2 tablespoons of butter in a saucepan. Add your distillate syringe (Truclear) to the butter and stir to combine. Heat gently for 2-3 minutes to ensure the distillate is fully activated. Remove from heat and set aside.
  2. In a medium bowl or zipper bag, combine the flour or cornstarch, salt, black pepper, garlic powder, paprika, and cayenne pepper. Mix well.
  3. Toss the wings in the flour and seasoning mixture, make sure each wing is coated.
  4. Arrange wings on an oiled sheet pan while preheating the oven to 400º F.
  5. Once heated, roast the wings about 25 minutes, flipping halfway through, until the coating is golden and crisp and the meat is cooked to an internal temp of at least 165º. Set aside.
  6. To prepare the sauce, melt the remaining 6 tablespoons regular butter over low heat.
  7. Add your canna-butter and hot sauce and stir together until the mixture is well combined.
  8. Add the wings to a large bowl, working in batches if needed, pour over the infused hot sauce mixture and toss to coat. Serve hot and enjoy!

Cannabis-Infused Buffalo Chicken Dip Recipe

Equal parts soothing and spicy to help you scoop and score all game long.

Ingredients

  • Distillate Syringe (TruClear)
  • 2 Tbsp. Butter 
  • 1 lb. Chicken, cooked and shredded
  • 8 oz. Cream Cheese, softened
  • 16 oz. Cheddar Cheese, shredded
  • ½ Cup Ranch or Blue Cheese Dressing
  • ½ Cup Buffalo Sauce
  • ¼ tsp. Garlic powder
  • ¼ tsp. Onion powder
  • ½ tsp. Paprika, regular or smoked
  • ½ tsp. Cayenne pepper, optional for more heat
  • 1 tablespoon chopped green onions (for garnish)
  • Celery sticks or tortilla chips, for serving

Instructions

  1. To infuse your butter for the recipe, melt 2 tablespoons of butter in a saucepan. Add your distillate syringe (Truclear) to the butter and stir to combine. Heat gently for 2-3 minutes to ensure the distillate is fully activated. Remove from heat and set aside.
  2. Prepare the chicken. If you're not using pre-cooked chicken like a rotisserie, you can season it with the spices and above and roast or grill it before shredding. Set aside.
  3. In a large bowl, combine the softened cream cheese, ranch or blue cheese dressing, garlic powder, onion powder, and paprika. Using a hand mixer, mix the ingredients until fluffy.
  4. Stir in the buffalo sauce and infused butter until well-combined.
  5. Next, add the shredded chicken and the cheddar cheese, reserving some cheese for the top.
  6. Transfer the mixture into an oven-safe dish and top with the reserved cheese.
  7. Preheat your oven to 350° F and bake for 20-25 minutes, or until the dip is bubbly and the cheese is melted and golden.
  8. Remove the dip from the oven and let it cool slightly. Garnish with diced green onions and/or fresh cilantro on top. Serve with celery sticks or tortilla chips for dipping.