There are only three things you need to take your Super Bowl Sunday experience to the max; cable, good weed, and delicious finger foods. Below, we’ve compiled our favorite cannabis-infused appetizers and dishes to help you and your crew stay lifted, full, and ready to witness the country’s largest sporting event.

Ingredients

½ cup cannabutter

12 ounces 4-cheese Mexican blend, shredded

10 ounces canned Mexican-style diced tomatoes

8 ounces sharp cheddar cheese, shredded

2 cups whole milk

1 cup heavy cream

½ cup Parmesan cheese

½-⅔ cup hot sauce, make it as hot as you want

¼ cup flour

2 tablespoons goat cheese or cream cheese

2 tablespoons chipotle in adobo sauce

1 tablespoon garlic

1 tablespoon chili powder

1 pinch salt

Directions

• In a pan over medium-high heat, melt the cannabutter for 45-60 seconds. Then, add the garlic, chili powder, and flour, and cook for 3-4 minutes.
• Add cream cheese, and cook for 1-2 minutes, stirring constantly. Add milk, and heavy cream, whisk and cook for an additional 2-3 minutes. Add the Parmesan and 4-cheese Mexican blend, and whisk until all the cheeses are well combined.
• Stir in the diced tomatoes, and chipotle, then whisk in your cheddar cheese until smooth. Add the hot sauce and stir thoroughly. Add the hot sauce, stir, and serve.

Ingredients

1/2 cup canna-oil or butter

1 pound center-cut bacon

6 ounces Boursin cheese

12 large, fresh jalapeño peppers

2 tablespoons seasoning salt

Directions

• Preheat your oven to 225°F. Cut the tops off and core the jalapeños, removing seeds and innards.
• Stuff the peppers with Boursin cheese, and wrap them with bacon.
• Coat the peppers with oil or butter and sprinkle them with spices of your choice. Put them into a smoker or air fryer, standing upright, for 1 hour. Cool, and serve.

Ingredients

1 cup canna oil

1lb chicken tenders

3 cups captain crunch

½ cup flour

2 eggs

Directions

• Crush cereal in a bowl.
• Flour the chicken tenders, then dip into an egg wash before tossing in cereal until breaded.
• Add canna-oil to a frying pan on medium-high heat.
• Fry the tenders to a delicious golden brown. Cool, and serve with honey mustard.

Ingredients

6 large potatoes, peeled, cooked, and cubed

1 cup mayo

1/2 cup canna oil

1/2 cup sour cream

4 slices bacon, cooked and crumbled

1/2 cup cheddar cheese, shredded

1/4 cup green onions, chopped

salt and pepper to taste

Directions

• Combine the mayo, canna oil, and sour cream in a large bowl and mix.
• Add potatoes, bacon, cheese, green onions, salt, and pepper. Fold ingredients gently until combined.
• Cover and refrigerate for at least 2 hours before serving.
• Garnish with extra toppings as desired before serving.

Ingredients

2 tablespoons canna oil

2 tablespoons of vegetable oil

4 tablespoons of melted unsalted butter

1 ⅓ cup of all-purpose flour

⅔ cup of cornmeal

⅔ cup of sugar

1 tablespoon of baking powder

½ teaspoon of kosher salt

1 ¼ cup of milk

2 large eggs

Directions

• Preheat oven to 350° F. Spray a 9×13 pan with nonstick cooking spray.
• Whisk the flour, cornmeal, sugar, baking powder, and salt in a large bowl.
• Whisk the melted butter, milk, oils, and eggs together in a large liquid measuring cup.
• Pour the liquid ingredients into the dry and stir together until mixed thoroughly.
• Pour the batter into the prepared pan, and bake for 35 to 45 minutes. Cool, slice into 12 equal portions, and serve.