Roasted Red Pepper Chicken Dip

For the Chicken

1. Place your chicken breast into a pot and fill with water until it about covers the chicken.
2. Place over low heat and cover. Cook for 30-45 minutes until cooked through.
3. Once cooked, allow it to cool and then process it down into an almost minced form. This can be done with a knife and cut it into very small pieces, or what I do is place the cooled chicken into a stand mixer with a paddle attachment and let it beat it up until it reaches the correct form.
4. If you use precooked chicken, 300g worth is the correct amount to obtain.

For the Dip

1. Place a blender container over a scale and add in all of the ingredients minus the chicken. You could put the chicken in here as well but during testing of this recipe I thought leaving it in small pieces made for a more enjoyable bite.
2. Blend the ingredients until smooth and pour into a large bowl.
3. Add the chicken and stir until combined. Adjust flavors with salt, pepper, or hot sauce as needed.

Storage

1. Place the dip into a storage container and keep in the fridge for the week. This will last 5-7 days.
2. My total yield was 890g so each serving is 89g. You can pair this with crackers or a variety of vegetables to dip in.