Salami Crackers and Dairy-free Chicken Dip

October 1, 2019 by Leanne Vogel September 14, 2019

Crispy no carb meat crackers alongside a dairy-free chicken dip. Recipe from The Keto Diet Cookbook by Leanne Vogel.

Ingredients

• 8 ounces (225 g) salami, cut crosswise into 24 slices or just purchase salami already sliced

Buffalo Chicken Dip

• 1 cup (240 ml) full-fat coconut milk
• 3/4 cup (140 g) shredded cooked chicken
• 1/3 cup (22 g) nutritional yeast
• 1 tablespoon coconut aminos
• 1 tablespoon hot sauce
• 2 teaspoons onion powder
• 1 1/2 teaspoons garlic powder
• 1 teaspoon turmeric powder
• 1/2 teaspoon finely ground sea salt
• 1/4 teaspoon ground black pepper
• 1/4 cup (17 g) roughly chopped fresh parsley

Instructions

1. Preheat the oven to 400°F (205°C). Line 2 rimmed baking sheets with parchment paper or silicone baking mats.
2. Set the salami slices on the lined baking sheets. Bake for 8 to 10 minutes, until the centers look crisp and the edges are just slightly turned up.
3. Meanwhile, make the dip: Place the dip ingredients in a small saucepan. Bring to a simmer over medium-high heat, then reduce the heat to medium-low and cook, uncovered, for 6 minutes, or until thickened, stirring often.
4. Transfer the salami chips to a serving plate and the dip to a serving bowl. Stir the parsley into the dip and dig in!

Notes

Keep the chips and dip in separate airtight containers in the fridge. The dip will keep for up to 3 days; the chips, up to 5 days.

Nutrition Information Per Serving