Ingredients
Scale
- 2 cups shredded chicken breast, pre-cooked
- 1 cup coconut cream
- 2 tbsp coconut aminos
- 2 tbsp apple cider vinegar
- 2 tsp nutritional yeast
- 2 tsp turmeric powder
- 1 tsp ginger powder
- 1 tsp onion powder
- 1 tsp garlic powder
- 3/4 tsp sea salt
- 1/2 tsp black pepper (omit for AIP)
- 2 tsp fresh parsley
- OPTIONAL for non-AIP – 1/4 cup Franks Red Hot Sauce (this is an AIP, nightshade free dip, but this sauce is the best option to spice it up if you’re not AIP!)
- TO SERVE – Sliced carrots and celery
Instructions
- Preheat oven to 350 F
- Add the shredded chicken to a medium baking dish
- Pour in the coconut cream, coconut aminos, and apple cider vinegar and mix to combine well with the chicken.
- Add the spices as seasonings (reserving the parsley) and stir well to combine
- Taste the dip to ensure flavor is to liking, and add more ginger, black pepper or the optional hot sauce if more spice is desired
- Place in the preheated oven for 5-7 minutes to lightly heat
- Remove from the oven and top with fresh parsley
- Serve with sliced carrots and celery, and enjoy!
Notes
All nutritional information are estimations and will vary. Estimations do not include optional ingredients.
Nutrition
- Serving Size: 1 serving
- Calories: 226
- Fat: 2.4g
- Carbohydrates: 4.1g
- Fiber: 0.6g
- Protein: 21.6g