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Warm Chicken Peanut Satay Dip

All the comforting flavors of Chicken Peanut Satay in dip form! My Warm Chicken Peanut Satay Dip comes out of the oven puffed, golden, and gorgeous. It's so inviting with slices of naan on the side.
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Prep Time 10 minutes
Cook Time 20 minutes
Servings: 8 as appetizer
Course: Appetizer
Cuisine: Thai
Ingredients Method

Ingredients
  

  • 2 cups rotisserie chicken breast
  • 1 cup ricotta
  • 1/4 cup light coconut milk
  • 3 tbsp creamy all natural peanut butter
  • 1 tbsp Thai red curry paste
  • 1 tbsp soy sauce
  • 1 tbsp light brown sugar
  • 1 tsp lime zest
  • 1 tbsp lime juice
  • 1 tbsp fresh ginger, grated
  • 2 cloves garlic, grated
For the salad on top
  • 3 tbsp dry roasted peanuts, roughly chopped
  • 1/4 cup cilantro leaves, torn
  • 1 tbsp fresh mint
  • 2 tbsp scallions, thinly sliced
  • 1 squeeze fresh lime
  • dippers like naan, carrots, celery, cucumber, pita chips

Method
 

  1. Preheat the oven to 375ºF. Prepare a small baking dish, pie plate, or small cast iron skillet (whatever you'd like to serve in) with cooking spray.
  2. In a medium mixing bowl, whip together the ricotta and coconut milk until smooth. Add the peanut butter, red curry paste, soy sauce, brown sugar, lime zest, lime juice, ginger, and garlic to the bowl. Mix until everything is combined. Fold in the chicken to combine.
  3. Spread the mixture evenly in the prepared baking dish. Bake 20-22 minutes until puffed and golden.
  4. Remove from the oven and top with peanuts, cilantro, mint, scallions, and a squeeze of lime. Serve warm with naan or other dippers.