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
Makes: 16 Serving size: ¼ cup
- In a medium bowl, mix cream cheese and sour cream together until smooth. Add 2 teaspoons of Tabasco® sauce. Stir until combined.
- 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.
- 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.
- Serve warm dip with tortilla chips, carrots, celery, cucumber, cauliflower for dipping.
Recipe contributed by Kathleen Field, MS, RD, LDN from FKC