Creamy, spicy, and packed with shredded chicken, this dip layers a smooth cashew cream base — blended with coconut milk, lemon juice, and a touch of apple cider vinegar — under a bold hot sauce and melted ghee coating that gets baked until bubbling and lightly golden. Smoked paprika and dried dill round out the flavor, giving it a little extra depth beyond the classic buffalo kick. It bakes up thick and scoopable, perfect for spooning onto crisp celery sticks or piling onto your favorite gluten free crackers. A scatter of fresh green onion on top adds color and a little sharpness to balance the heat. This one is a great pick for a gluten free spread, whether it's game day, a potluck, or just a craving for something warm and spicy.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
