Chipotle Chicken Dip - Grain & Dairy Free | Chris Cooks

If I were a little more aware of what sports things happen when, I probably would have posted this a few weeks ago. But really, a good dip is always good. And this one is good. Free from grain, gluten, dairy, soy, egg - so creamy, a touch of spice, and lots of flavor.

If you're one of those people who track macros (full disclosure, I am), then this one's pretty solid at only 234 calories per serving (6.5g carbs, 11.9g fat, 22.8g protein). Veggies as the dipping vessel and you can make it a full meal at less than 300 calories (which I've done a couple of days this week).

Cast Iron Pan | Task Lamp | Dish Towel | Kitchen Sources

I love the jalapeño in this, and it's really easy to adjust the spice level up and down by either cutting the ribs of the jalapeño out (that's where the majority of the heat resides). Leave it in for a steady burn, or even opt for 2 Serrano peppers instead to really kick it into gear.

Chipotle Chicken Dip - Grain & Dairy Free

Recipe by Chris

0.0 from 0 votes

Course: Appetizer

Servings

14

Prep time

0

minutes

Cooking time

0

minutes

Calorieskcal

So much flavor, but free of several major allergens. Make this for your next gathering and don't even feel like you need to tell anyone it's allergy-friendly. They won't know.

Ingredients

• 1 1/2 tbsp olive oil

• 1 1/2 cup onion diced

• 1 large jalapeno diced

• 1 tsp salt

• 4 mini sweet bell peppers diced

• 4 cloves garlic finely chopped

• 2 1/2-3 lbs shredded chicken one pack of the pulled rotisserie chicken from Costco is what I use

• 1 cup vegan queso blanco

• 7 oz dairy free cream cheese

• 7 oz vegan mozzarella

• lime juiced

• 1 tbsp onion powder

• 2 tsp garlic powder

• 1/4 cup smoked Tabasco sauce

• 1 cup fresh cilantro chopped

Directions

• Preheat oven to 350.
• In a medium-to-large cast iron skillet, heat the olive oil over medium heat. Add the onion, jalapeño, sweet peppers, and salt and sauté until translucent. Remove from heat.
• Add all the ingredients except for the cilantro into a bowl. Using an electric hand mixer, mix until uniform. Add the mix to the cast iron pan used for the vegetables. Cover and put in the oven for 45 minutes. Uncover and broil for 5-10 minutes, until the top begins to brown and crisp.
• Remove from the oven and allow to cool for 10 minutes. Add the cilantro, stir to combine and serve with additional lime wedges if desired.