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Buffalo Chicken Dip

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How to Make Buffalo Chicken Dip

Enjoy this warm, savory dip with raw veggies for a low-carb appetizer or snack. It’s perfect for entertaining, or enjoy it is a snack or side dish for lunch.


15 min prep time


30 min cook time


16servings


1/4 cup

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Step-By-Step Instructions:

  1. Puree drained red peppers in a blender or food processor to make red pepper sauce.

  2. In a medium bowl mix cream cheese and sour cream together until smooth. Add pureed peppers and 2 teaspoons of Tabasco sauce. Stir until combined. Add the chicken and gently mix. Taste and add additional hot sauce if desired.

  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 carrots, celery, cucumber, cauliflower for dipping, or make mini roll-ups by wrapping dip inside lettuce or cabbage leaves.

Kidney-Friendly
Low Sodium
CKD Dialysis
CKD Non-Dialysis
Holidays & Entertaining
Appetizers
Snacks
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Nutrition facts

16 Servings



  • Serving Size

    1/4 cup


  • Amount per serving



    Calories





    70

  • % Daily value*

  • Total Fat
    4.5g

    6%

    • Saturated Fat
      2g

      10%
    • Trans Fats
      0g

  • Cholesterol
    25mg

    8%

  • Sodium
    110mg

    5%

  • Total Carbohydrate
    2g

    <1%

    • Dietary Fiber
      0g

      0%
    • Total Sugars
      1g
    • Added Sugars
      0g

      0%

  • Protein
    6g

  • Potassium
    97mg
    2%

Ingredients

roasted red peppers (drained)
1/2 cup

cream cheese (softened)
4 oz

reduced-fat sour cream
1 cup

hot sauce
2 tsp

cooked shredded chicken
2 cup

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