Cannacado Cucumber Dip


  • 1 large cucumber peeled and chopped
  • 2 tbsp. fresh dill
  • 1 large avocado pitted and diced
  • 1 tbsp. tahini
  • 2 cloves garlic, blanched in boiling water for 45 seconds and shocked in ice bath
  • 2 tbsp. lemon juice
  • 1/4 cup basil leaves
  • 1/2 cup silken tofu, organic
  • 1/4 cup coconut CannaOil
  • 3/4 tsp. coarse salt


  • 1. In a food processor, add the cucumber and process until almost smooth. Add the herbs, CannaOil, avocado, silken tofu, tahini, garlic, lemon juice and salt.
  • 2. Process until smooth, stopping a few times to scrape down the sides. Season to taste with salt.
  • 3. Place in an airtight container and chill in fridge for at least 1 hour. Serve immediately with chips, crackers, or pita.


Dose Wisely: The CannaOil amount in this recipe is a suggestion, and is highly variable depending on the strength of your CannaOil and the potency you are going for. Use this amount as a guideline to figure out the right amount for your situation. The best way to test for potency is to start with one portion of your meal, wait an hour, see how you feel, then snack on more if it feels right. Listen to your body! Make smart dosing choices and munch wisely!

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