BUFFALO CHICKEN DIP
FREE chicken)
ThaiChickenEasy20 minBy Northstar
Ingredients
Servings
6
- 1 cup (240 ml) full-fat coconut milk
- ¾ cup (140 g) shredded cooked chicken
- ⅓ cup (22 g) nutritional yeast
- 1 tablespoon coconut aminos
- 1 tablespoon hot sauce
- 2 teaspoons onion powder
- 1½ teaspoons garlic powder
- 1 teaspoon turmeric powder
- ½ teaspoon finely ground sea salt
- ¼ teaspoon ground black pepper
- ¼ cup (17 g) roughly chopped fresh parsley
Instructions
- 1
Place the dip ingredients in a small saucepan.
- 2
Bring to a simmer over medium-high heat, then reduce the heat to medium-low and cook, uncovered, for 6 minutes, or until thickened, stirring often.
- 3
Transfer the salami chips to a serving plate and the dip to a serving bowl.
- 4
Stir the parsley into the dip and dig in!
Tags
thaiketo-diet-cookbookketolow-carb