Paleo Spicy Chicken Enchilada Dip

Spice up your non-dairy dip game with this creamy skillet dip.

This addicting dip is made from tender chicken, roasted poblanos, and a silky “cheese” sauce. A combination of classic enchilada spices and freshly roasted poblano peppers add a spicy and flavorful kick.

The trick to building flavor is getting a good char on both the poblano and cauliflower. Roasting these vegetables draws out their natural sweetness and adds to the complex flavors we expect from a cheesy dip. It also adds to the velvety texture. Be sure not to skip the “turning halfway through” part so each side gets its time. When the veggies are done, quickly stash the poblano in a heat-proof container with a lid and leave it covered for 10 minutes. This allows it to steam, which will make peeling a breeze. The skin should slip right off. When the pepper is ready, discard the skin and seeds, and then dice the remaining poblano. This adds some heat, so if you’d prefer a milder dip, only add half.

I love serving this with raw vegetables or Paleo-friendly tortilla chips!

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