Feast your eyes on this lovely creation!
Hmmm, with turkey still in many bellies, is it too early to say “feast?”
I actually haven’t stopped feasting since Thanksgiving, thanks to many, many leftovers… oh well.
And speaking of leftovers, this is an awesome recipe to use up some turkey from Thanksgiving. No turkey to spare? Chicken works just as well!
But seriously, this recipe is a-mazing! I couldn’t stop eating it (hence the “haven’t stopped feasting since Thanksgiving”). And with the house to myself for the next week, I’m in a bit of a paradise right now 🙂
Turkey/Chicken Cheese Dip (Grain-Free)
1 tbsp avocado oil
1 onion, chopped
3 garlic cloves, minced
1/3 cup roasted red peppers, chopped (from jar)
2 tsp dried parsley flakes
1 tsp chili powder
1 tsp cumin
1 tsp dried cilantro
salt and pepper
1 cup unsweetened almond milk
1/4 cup chicken broth
2 tbsp tapioca flour
3/4 cup roasted crushed tomatoes
1 cup shredded cheddar cheese
1 cup shredded mozzarella cheese
2 and 1/2 cups cooked and shredded turkey/chicken
In a deep skillet, heat oil and add in onion, garlic, peppers, parsley, chili powder, cumin, cilantro, salt, and pepper. Sauté for 10 minutes. Add in milk and chicken broth and bring to a boil. With a fork, whisk in tapioca flour and allow to thicken. Put on low heat and add in tomatoes, cheeses, and turkey/chicken. Stir until all mixed together and heated. Serve.