Grind the cannabis into a fine powder. In a medium saucepan over medium heat, melt the butter. Add the cannabis and stir constantly for 5 minutes. Strain the butter through cheesecloth to remove the cannabis and return the butter to the pan. Mix in the cornstarch, making sure to remove all the lumps. Stir in the sour cream. When the mixture becomes hot and bubbly, mix in the cheddar cheese and salsa. Continue stirring until the cheese has melted and the mixture begins to thicken, about 10 minutes. Makes about 2 cups.
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