This creamy, spicy dip is built on shredded chicken breast folded into a rich cashew cream, tangy with lemon juice and a splash of apple cider vinegar. Smoked paprika and dried dill add depth to the buffalo flavor, while a hot sauce and ghee mixture gets whisked in for that classic tangy heat everyone loves in a good buffalo dip. It bakes up bubbling at the edges with a lightly golden top, then rests just long enough to set before you dig in with celery sticks. Sliced green onion tops finish it off with a fresh, sharp bite that cuts through the richness. Since every component here is measured and made from scratch, you know exactly what's going into it, which makes this one a solid, crowd-pleasing option to bring to the table when you're keeping an eye on added salt.
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Learn more →8 servings
Preheat the oven to 375°F (190°C). Lightly grease a 9-inch baking dish and set aside.
Drain and rinse the soaked cashews, then add them to a high-speed blender or food processor along with the coconut milk, lemon juice, apple cider vinegar, garlic powder, onion powder, and salt. Blend on high until completely smooth and creamy, about 2 minutes, scraping down the sides as needed. The mixture should be thick and pourable with no visible cashew pieces.
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