Paleo Buffalo Chicken Dip
By HARPER
Yield 6 servings
Ingredients:
- 1 cup cashew nuts, soaked three hours
- 1 tbsp nutritional yeast
- 1 ½ tbsp lemon juice
- 2 garlic clove, minced
- 1 ½ cups shredded cooked chicken
- 1 red chili
- 1 tsp vinegar
- 2 tbsp water
- ½ tsp cayenne pepper
- 1 egg yolk
- ½ cup macadamia oil
- 1 tbsp chopped fresh chives
- salt, pepper to taste
Method:
- Place the cashew nuts in a glass bowl, cover with water and soak for three hours. Place the chili, vinegar, water and pinch of salt in a blender and blend until smooth. Let rest for an hour, then strain .
- Set the chili sauce aside. To make the mayonnaise, in a small bowl whisk the egg yolk. Add slowly half of oil, drop by drop whisking constantly. Then add ½ tbsp of lemon juice and mix well. Add the rest of oil in a slow stream and continue whisking until all of the oil is incorporated. Transfer in an airtight container and refrigerate until ready to use.
- Preheat oven to 350 F. Drain the cashew nuts well and place them in a blender with the remaining lemon juice, nutritional yeast and minced garlic and process until smooth and thick. Add the chili sauce and cayenne pepper and mix well to combine.
- In a small baking dish, combine the shredded chicken, mayo and cashew mixture. Taste and adjust salt and pepper if necessary. Bake for 20 minutes. Sprinkle with chives and serve warm with your favorite veggies.
