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.

Serving size

¼ cup

Makes

10 servings

Prep time: 15min
Cook time: 30min
Total: 45min

Ingredients

4-ounces cream cheese, softened

1 cup reduced-fat sour cream

4 teaspoons Tabasco® hot pepper sauce

2 cups chicken (fresh or canned), cooked and shredded

½ teaspoon garlic powder (optional)

Nutrition Info

Makes: 10 servings  Serving size: ¼ cup

Calories

157

Fat

8 g

Saturated Fat

4 g

Trans Fat

0 g

Cholesterol

61 mg

Carbohydrates

4 g

Sugar

4 g

Fiber

0 g

Protein

18 g

Sodium

109 mg

Calcium

51 mg

Phosphorus

151 mg

Potassium

197 mg

Instructions

  1. In a medium bowl, mix cream cheese and sour cream together until smooth. Add 2 teaspoons of Tabasco® sauce. Stir until combined.
  2. Add the chicken and gently mix. Add additional hot sauce ½ teaspoon at a time; taste and continue to add hot sauce to the heat level you desire.
  3. 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.
  4. Serve warm dip with tortilla chips, carrots, celery, cucumber, cauliflower for dipping.
Recipe contributed by Kathleen Field, MS, RD, LDN from FKC

You can wrap the dip inside lettuce or cabbage leaves to make exciting mini roll-ups for a party or picnic.