Chicken Dip
FREE chicken)
ThaiChickenEasy20 minBy Northstar
Ingredients
Servings
6
- 8 oz (225 g) salami, cut crosswise into 24
- 1 cup (240 ml) full-fat coconut milk
- 0.8 cup (140 g) shredded cooked chicken
- 1/3 cup (22 g) nutritional yeast
- 1 tbsp coconut aminos
- 1 tbsp hot sauce
- 2 tsp onion powder
- 1½ teaspoons garlic powder
- 1 tsp turmeric powder
- 0.5 tsp finely ground sea salt
- 0.3 tsp ground black pepper
- 0.3 cup (17 g) roughly chopped fresh parsley
Instructions
- 1
Preheat the oven to 400°F (205°C). Line 2 rimmed baking sheets with parchment paper or silicone baking mats. Set the salami slices on the lined baking sheets. Bake for 8 to 10 minutes, until the centers look crisp and the edges are just slightly turned up. Meanwhile, make the dip: Place the dip ingredients in a small saucepan. 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. Transfer the salami chips to a serving plate and the dip to a serving bowl. Stir the parsley into the dip and dig in!
Tags
keto-diet-cookbookketolow-carb