This creamy, spicy dip starts with a blender-smooth cashew cream base, built from soaked raw cashews, coconut milk, and a bright hit of lemon juice and apple cider vinegar that gives it real tang without any dairy in sight. Shredded chicken gets folded into that cream along with a fiery hot sauce mixture, dried dill, and smoked paprika, then everything bakes up bubbling and lightly golden in the oven. The texture lands exactly where you want it — thick, scoopable, and rich enough to feel indulgent while still being built entirely from whole-food ingredients. A scatter of fresh green onion on top adds color and a little crunch, and celery sticks on the side keep things classic. It's the kind of game-day dip that disappears fast, and it's a genuinely solid choice for a lactose free spread since every component is dialed in from scratch. Serve it warm, straight from the baking dish, for the best melty, spoonable texture.
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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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