MSG Free Paleo Buffalo Chicken Dip
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Learn more →Ingredients
8 servings
For the cashew cream
- 1 cup raw cashews, soaked in water for at least 4 hours, then drained and rinsed
- ½ cup full-fat coconut milk
- 2 tbsp lemon juice
- 1 tsp apple cider vinegar
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp salt
For the dip
- 3 cups cooked chicken breast, shredded
- ½ cup hot sauce (such as frank's redhot)
- 2 tbsp ghee, melted
- 1 tsp dried dill
- ½ tsp smoked paprika
- ¼ tsp black pepper
For serving
- 2 green onions (green tops only), thinly sliced (optional)
- celery sticks, for serving (optional)
Instructions
- 1
Preheat the oven to 375°F (190°C). Lightly grease a 9-inch baking dish and set aside.
- 2
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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