Buffalo Chicken Dip

Buffalo Chicken Dip

This delicious dip will certainly be a show stopper at any party. Try refrigerating the extra dip and use it for your lunch wraps over the course of a few days.

  • Low sodium
  • Low phosphorus
  • Low potassium
Appetizer Moderate

Serving size

1/4 cup

Makes

16

Ingredients

4 ounces cream cheese

1 cup reduced-fat sour cream

4 teaspoons Tabasco® hot pepper sauce

2 cups cooked, shredded chicken (or can use canned chicken)

Nutrition Info

Makes: 16  Serving size: 1/4 cup

Calories

90.9

Fat

7 g

Cholesterol

29 mg

Carbohydrates

1.2 g

Sugar

0.6 g

Protein

5.6 g

Sodium

112 mg

Calcium

31 mg

Phosphorus

47 mg

Potassium

40.5 mg

Instructions

1. Set the cream cheese out to soften.

2. In a medium bowl mix cream cheese and sour cream together until smooth. Add 2 teaspoons of Tabasco sauce. Stir until combined.

3. Add the chicken and gently mix. Add additional hot sauce 1/2 teaspoon at a time; taste and continue to add hot sauce to the heat level you desire.

4. Place mixture in a slow cooker for 2 to 3 hours on low heat or bake in the oven at 350° F for 30 minutes.

5. Serve warm dip with tortilla chips, carrots, celery, cucumber, cauliflower for dipping, or make mini roll-ups by wrapping dip inside lettuce or cabbage leaves.

 

Recipe contributed by Kathleen Field, MS, RD, LDN from FKC