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Creamy Turmeric Chicken Dip (gluten-free, dairy-free, soy-free, grain-free, AIP)

This is not your average chicken dip! It is autoimmune protocol friendly, nightshade-free, creamy without dairy, and so delicious that you can serve it with ease to the masses at your next game-day get-together.


Creamy ChickeCreamy Turmeric Chicken Dip (gluten-free, dairy-free, soy-free, grain-free, AIP)Creamy Turmeric Chicken Dip (gluten-free, dairy-free, soy-free, grain-free, AIP) Dip (gluten-free, dairy-free, soy-free, grain-free, AIP)

Crudite and cassava chips make the perfect AIP-friendly scoops!

Creamy Turmeric Chicken Dip (gluten-free, dairy-free, soy-free, grain-free, AIP)


Print Recipe




Creamy Turmeric Chicken Dip (gluten-free, dairy-free, soy-free, grain-free, AIP)


INGREDIENTS:

  • 2 cups shredded, cooked chicken breast

  • 1 cup coconut cream

  • 2 T coconut aminos

  • 2 T apple cider vinegar

  • 1 T nutritional yeast (this adds that cheesy flavor)

  • 2 tsp turmeric powder

  • 1 tsp ginger powder

  • 1 tsp onion powder

  • 1 tsp garlic powder

  • 1 tsp sea salt

  • 1 T dried parsley, plus more for garnish



DIRECTIONS:

  • Preheat oven to 350 F

  • Place the shredded chicken into a medium baking dish or casserole.

  • Add in the coconut cream, coconut aminos, and apple cider vinegar. Mix with the chicken until everything is thoroughly combined.

  • Add the remaining spices and stir well to combine. Taste and adjust seasonings as needed.

  • Bake for 5-7 minutes to warm.

  • Remove from the oven and garnish with remaining parsley flakes.

  • Enjoy!


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