Ingredients

The following ingredients have 4 Servings
  • 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

Instruction

  • 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!