Cannabis Guacamole Recipe

Preparation time

3 min

Cooking Time

15 min



Dips & Sauces

Long before marijuana was made illegal in the United States, it was used by Mexican workers to relax after a long day in the fields. Why not carry on that tradition of Mexican relaxation with a bowl of cannabis guacamole? Why not make it an entire fiesta with cannabutter smothered elotes (a delicious traditional roasted corn) and some weed ice cream to top it off? Nothing sounds better for a summertime gathering, especially if you want to elevate the experience with cannabis.


Guacamole has long been a shared meal staple. It’s the make-at-the-last minute appetizer that everyone defaults to when they need something for a dinner party. But who’s complaining? Creamy avocados, cilantro, garlic and all the fixings are a crowd pleaser. It’s an addicting appetizer and not because of the weed.

Guacamole is the Ultimate Crowd Pleaser

Weed just made the guacamole better. Adding a little (or a lot) of cannabis-infused olive oil into the guacamole is a perfect way to start of the rest of the meal. To set the stage for the evening. It’s a way to get the munchies before the main dish and to really appreciate the full flavors and experiences.

Our cannabis guacamole recipe itself is simple but lends it itself well to a lot of experimentation. Add a little extra spice with minced jalapeno, or maybe you like to add some corn kernels to the finished product. If you are one of those people who absolutely cannot stand cilantro? Leave it out! Get creative when you make this THC heavy edible, and then immediately start scooping with a good corn chip. We promise you it will be a hit at your next dinner party.




Cannabis Oil
1 Tablespoons
2 Pound
Chopped Tomatoes
1 Cup
Chopped Onions
0.25 Cup
Chopped Cilantro
0.25 Cup
Lemon Juice
2 Tablespoons
Jalapeno Pepper, Seeded, Minced (Optional)
1 Whole

Cooking Steps

Step 1

Mash avocados in a bowl until creamy.

Step 2

Mix tomatoes, Cannabis oil, onion, cilantro, lemon juice, and jalapeno pepper into mashed avocado until well combined; season with salt and black pepper.

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