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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Paleo Spicy Chicken Enchilada Dip

Servings 4

Total Time: 55 minutes

Prep Time: 15 minutes

Cook Time: 25 minutes

Passive Time: 15 minutes


  • 1 cup(s) poblano pepper
  • 1 tablespoon(s) ghee melted, divided
  • 1/2 cup(s) cauliflower florets
  • 1/4 cup(s) cashews soaked, drained
  • 1/4 cup(s) coconut cream
  • 2 tablespoon(s) nutritional yeast
  • 1 lime juiced
  • 1 teaspoon(s) chili powder
  • 1 teaspoon(s) paprika
  • 1 teaspoon(s) garlic powder
  • 1/2 teaspoon(s) cumin
  • salt to taste
  • pepper to taste
  • 5 ounce(s) chicken shredded
  • 2 tablespoon(s) tomato(es) diced
  • 1/4 cup(s) cilantro chopped


  1. Preheat oven to 425°F.
  2. On a baking sheet, rub the poblano with 1/2 tablespoons of melted ghee.
  3. On the other half of the sheet pan, toss the cauliflower with the remaining 1/2 tablespoon of ghee.
  4. Roast the vegetables for 18-20 minutes, turning halfway through. Remove them from the oven and transfer the poblano to a covered bowl for 10 minutes.
  5. In a blender, combine the drained cashews, 1/4 cup coconut cream, roasted cauliflower, nutritional yeast, 1/4 cup water lime juice, chili powder, paprika, garlic powder, cumin, salt, and pepper to taste.
  6. Remove the skin and seeds from the poblano and discard. Dice the remaining poblano.
  7. In a skillet, combine the chicken, diced poblano, and “cheese” sauce. Cook over medium heat for 3-4 minutes, until warmed through.
  8. Garnish with diced tomatoes and cilantro. Serve immediately.