Ingredients:

  • 450g cooked chicken, shredded
  • 120ml compliant buffalo sauce
  • 120ml avocado oil mayonnaise
  • 60ml full-fat coconut cream
  • 15ml fresh lemon juice
  • 5g garlic powder
  • 5g onion powder
  • 2g dried dill
  • 2 green onions, thinly sliced

Instructions:

  1. Preheat the oven. Set your oven to 190°C and place the rack in the center. Note: This ensures even heat distribution for a consistent crust.
  2. Shred the chicken. Pull the 450g of cooked chicken into bite-sized pieces using two forks. Until the meat is flaky and separated.
  3. Whisk the sauce base. In your large bowl, combine the 120ml mayo, 120ml buffalo sauce, 60ml coconut cream, and 15ml lemon juice. Until the color is a uniform, piquant orange.
  4. Incorporate the spices. Stir in the garlic powder, onion powder, and dried dill. Note: Adding spices to the liquid first prevents clumping in the meat.
  5. Fold in the protein. Add the shredded chicken to the sauce. Until every strand is thoroughly coated and glistening.
  6. Transfer to the dish. Pour the mixture into your 20cm baking dish and smooth the top. Note: A flat surface browns more evenly than a lumpy one.
  7. Bake the dip. Place in the oven for 20 minutes. Until the edges are sizzling and the top is slightly darkened.
  8. Monitor the sizzle. Watch for the coconut fats to begin bubbling at the periphery. Until you hear a faint crackling sound.
  9. Garnish and rest. Remove from the oven and sprinkle with the sliced green onions. Note: Resting for 5 minutes allows the emulsion to firm up for better scooping.
  10. Serve immediately. Bring the dish to the table while it’s still piping hot and the aroma is at its peak.