Roasted Jalapeño Feta Dip
Recipe by Hailey Hessel, Hail's Cooking Kitchen
Ingredients
2 jalapeños
3.4 oz feta
2-3 tbsp plain Greek yogurt, marscapone, or cream cheese
1 clove garlic
1 lemon
Original sublingual oil // 1,000 mg
Salt and pepper to taste
Method
Broil 2 jalapeños until browned, put in bowl and cover with damp towel until you can easily remove skin
Remove skin of jalapeño
In a food processor, add 3.4 oz feta, 2-3 tbsp plain Greek yogurt, marscapone or cream cheese, a garlic clove, the 2 roasted jalapeños (seed removed), and the juice of a lemon
Pulse until smooth and fold in 6 droppers of 1000 mg sublingual CBD oil
Season to taste with salt and pepper
Serve with veggies and crackers
