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Starting from Lager and Cheddar Dip in Eight Little Crocks by Baked Elf Chef. Swap an ingredient or change a step — your variation publishes as its own recipe, listed under the original, and lands in your recipe box. Only after a different dose? Set it on the recipe's page instead.

Your variation's dose

The original is 5 mg per ramekin (about ¼ cup) (40 mg across 8). Pick a dose per ramekin (about ¼ cup): the batch total and every dose figure in the recipe below follow it. The serving count stays at 8 unless you change it below.

Custommg

5 mg/ ramekin (about ¼ cup)same as the original · 40 mg in the batch

So far this is Lager and Cheddar Dip in Eight Little Crocks unchanged, which isn't a new recipe. For a dose of your own, set it on the recipe's page — it restates the recipe and its label and saves to your box. To publish a variation, change an ingredient or a step below.

A variation of Lager and Cheddar Dip in Eight Little Crocks by Baked Elf Chef. Its "Adapted from" credit carries over.

Title

ServingsTotal THC (mg)Infusion

DifficultyCategory

Steps

Ingredients:
- 3 tbsp infused butter, totalling 40 mg THC for the batch
- 6 oz lager (skip a hoppy IPA; it turns bitter in cheese)
- ½ tsp mustard powder
- ½ tsp Worcestershire sauce
- 4 oz cream cheese
- 4 oz Monterey Jack, grated from the block
- 4 oz sharp cheddar, grated from the block
- Pinch of cayenne
- Pinch of garlic powder
- Kosher salt, to taste
- Soft pretzels or pretzel sticks, to serve

Steps:
1. Grate both cheeses and set out 8 lidded ramekins and a scale before you start — this sauce comes together in under 15 minutes and you don't want to be hunting for dishes mid-whisk.
2. Brown the infused butter in a small pale pan over medium-low, swirling, and lift it off the heat the second the solids turn golden and nutty, about 2–3 minutes. Scrape all of it, toasted bits included, into a small bowl to cool.
3. Bring the lager, mustard powder and Worcestershire to a simmer in a small saucepan over medium heat and let it bubble 1–2 minutes to cook off the raw edge. Turn the heat to low.
4. Whisk in the cream cheese until it melts smooth, then add the Jack and cheddar in small handfuls, whisking each one away before adding more. Keep the heat low and never let it boil, or the sauce will go grainy on you.
5. Season with cayenne, garlic powder and salt.
6. Slide the pan off the burner and rest it a minute. Add all of the browned infused butter and whisk hard for 30 seconds until the sauce looks glossy and uniform — every ramekin needs the same share.
7. Weigh and divide into the 8 ramekins (roughly 60 g apiece), topping up the light ones until the scale agrees across all eight. The sauce thickens noticeably as it cools, so portion while it's still pourable.
8. Lid and refrigerate up to 4 days. Rewarm one ramekin in 30-second microwave bursts with a stir between each, loosening with a splash of milk if needed; keep it well under 175 °C / 350 °F and don't let it bubble.
9. Label every ramekin: Lager and Cheddar Dip · 40 mg THC total · 5 mg per ramekin · 8 ramekins · made [date] · 21+ only.

ILLUSTRATION

Your variation wears the original's illustration unless its ingredients change the plate — then it gets one of its own. A photo of your own bake, once approved, replaces either.

Dose math, live

40 mg ÷ 8=5 mg/ ramekin (about ¼ cup)

Gentle and social. Nice.

Before you publish

✓ Dose chip — 5 mg per ramekin (about ¼ cup)

✓ A step telling people to label the finished food with its dose

Educational, not medical — no health claims.

21+ audience. Start low, go slow.