Paleo Ranch Chicken Dip

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Prep Time: 3 hours 15 minutes
Cook Time: 30 minutes
Total Time: 3 hours 45 minutes
Servings: 8
Author: Justin + Erica Winn
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  • 2 cups cashews - soaked in water to soften
  • 1-1/2 lbs of organic chicken thighs (you can use breasts also but we think the thighs have better flavor for the dip)
  • 2 cups chicken stock or broth
  • 4 cloves garlic - peeled
  • 3 Tbsp ranch seasoning (our recipe is linked to above in post)
  • 2 Tbsp hot sauce
  • 1 Tbsp spicy brown mustard


  • Start by placing your cashews in a bowl or container and covering them with water. Set aside. Note: you can soak your cashews overnight to make a creamier texture, but the recipe turns out great just soaking them for the 3 hours it takes the chicken to cook.
  • Place your chicken in a crock pot and pour the chicken stock in. Cook on high for 3 hours.
  • Once the chicken has finished cooking, place it in a bowl. Shred with two forks until all of the chicken is in small shreds.
  • Preheat your oven to 350 degrees.
  • Next, place the cashews, garlic, ranch seasoning, hot sauce and mustard in a food processor. Process until everything has reached a smooth consistency.
  • Add the cashew/ranch mixture to the shredded chicken. Mix well until the cashew mixture and chicken is evenly combined. Using a fork works well to mix things together evenly.
  • Place in a 9-inch shallow baking dish. Bake in the oven for 30 minutes.
  • Remove from oven and allow the dip for a few minutes.
  • Ok - dig in!