Chipotle Chicken Dip - Grain & Dairy Free
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.
Servings 14
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
Instructions
- Preheat oven to 350 °F.
- 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.