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Thanksgiving Is Always Better With Bean Dip and Naan



Dips and spreads—I love them! The variety of flavors and textures offers endless possibilities for toppings and receptacles. It’s a classic move to help stave off the hunger of your guests by providing a spread of countless vegetables, fruits, crackers and breads. That being said, one of my favorites is a White Bean Canna-Curry Dip—thick and hearty, this dip recipe is bursting with spices that will tantalize your taste buds and keep hunger at bay. It’s wonderful. The added addition of infused cannabis oil will ensure that your guests will remain more than content, and possibly even further relaxed as a result!

A dip isn’t quite complete without the perfect way to scoop it all up though. Garlic naan is the perfect base for this spread. It crisps up in the oven, and is the perfect complement to a bowl of velvety blitzed beans and the often underappreciated crunchiness of sliced radish (but many vegetables can play the part here). While it is available in many popular supermarkets, it’s also pretty easy to make at home as well, as you’ll see below.

In this recipe, I used the limonene-rich Berry White strain to accentuate the lemon in the dip. The best part of this recipe is that when the spices are used to their fullest potential, there will be little to no cannabis taste at all.

As always, it’s important to stick to low dosing, and abide by the rule “less is more,” but you can infuse a few pieces of naan for the folks who prefer a higher dose. Just brush the naan with a bit of cannabis-infused butter and heat for 10 minutes in an oven set at 350 degrees F. Also be sure to remind your guests that double dipping is expressly prohibited—not just because of new common practices that have evolved due to the pandemic, but also because c’mon, it’s just common courtesy.

White Bean Canna-Curry Dip


(Makes 3 cups, serving size 1/3 cup)

Two 15-oz cans cannellini beans, drained and rinsed

2 large cloves garlic, minced

2 tsp. curry powder

1 tsp. ground cumin

1/2 tsp. salt

1/2 tsp. sweet paprika

1/2 tsp. white pepper

3 tbsp. cannabis-infused oil (5-9mg THC per serving)

1 tbsp. olive oil

1 tbsp. lemon juice

2 tsp. lemon rind

Parsley, chopped

Olive oil for garnish

Radish slices (or other sliced vegetables)


1.      Using a food processor, pulse the beans, garlic, curry powder, cumin, salt, sweet paprika and white pepper.

2.      In a measuring cup, combine the infused cannabis oil, olive oil, lemon juice and lemon rind.

3.      With the machine running add the oil mixture through the feed tube, scraping down the sides a time or two. Blend for a couple of minutes.

4.      Transfer the dip to a serving bowl, top with the parsley, radish, and a drizzle of oil.

Garlic Naan

(Makes approximately 10 servings)


1 tsp. active dry yeast

1/4 cup water, room temperature

2 tbsp. sugar

4 cups all-purpose flour

1 tsp. baking powder

1 tsp. baking soda

3/4 cup milk

3/4 cup yogurt, plain

5 cloves of garlic, grated or minced (more or less depending on preference)

1/2 cup unsalted butter


1.      Combine yeast, sugar and lukewarm water in a bowl, and let sit for 10 minutes, or until the yeast has activated and the mixture contains bubbles and a slight yeast scent.

2.      In a separate bowl, mix flour, baking soda and baking powder.

3.      To create the dough, combine yeast mixture with yogurt and milk, and then add to the bowl of dry ingredients.

4.      In a greased bowl, add the dough and let sit for 1-2 hours, or until doubled in size.

5.      Remove dough from bowl and knead until 1/4 inch thick. Cut into 10 sections and roll them out again.

6.      In a small bowl, combine microwaved butter with minced garlic. Brush each serving with garlic butter.

7.      Using a cast iron skillet on medium high heat, cook each serving for 1-2 minutes on both sides until golden brown and the dough appears puffy. Alternatively, if you want extra crispness, you can put the finished naan under a broiler for 1-2 minutes.