Today on Prep School, Megan Mitchell has a recipe for the ultimate low-carb snack. Before getting baked in the oven (cue the bubbly, golden topping) tender shredded chicken gets tossed in a lip-smacking blender sauce made with ranch dressing, buffalo sauce, coconut milk, and garlic powder. Serve this dip warm with your favorite crunchy crudités for a hearty—and crowd-pleasing—appetizer.
Yield: 6 to 8 servings
Active time: 10 minutes
Total time: 40 minutes
For the dip:
1 can full-fat coconut milk
½ cup cashews, soaked overnight, drained and rinsed
¼ cup ranch dressing
½ teaspoon garlic powder
½ teaspoon sea salt
1 organic rotisserie chicken, shredded
1 cup The New Primal Noble Made Buffalo Sauce, Medium
½ teaspoon ground pepper
2 tablespoons finely minced chives, for sprinkling
1 English cucumber, cut into ¼ inch thick rounds
Celery, cut into 3-inch sticks
Baby heirloom carrots
Preheat oven to 350°F. Scoop the thick, top portion of coconut milk in a blender; save clear liquid for another dish. Add drained and rinsed cashews, ranch dressing, garlic powder, and salt. Start blender on low speed, slowly raising speed to high; blend 1 minute, or until smooth and creamy.
Add shredded chicken to a large bowl and pour cashew mixture over the top. Add buffalo sauce and ground pepper; gently mix. Pour into an oval 11 x 8-inch baking dish and spread in an even layer. Bake 25 to 30 minutes, or until golden on top and bubbly around the edges. Sprinkle with chives and serve with your favorite crudités.
Recipe by Megan Mitchell
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