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Buffalo Chicken Dip
15 min prep time
30 min cook time
16servings
Recipe by
DaVita
Photo by
DaVita
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:
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Puree drained red peppers in a blender or food processor to make red pepper sauce.
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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.
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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.
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Serve warm dip with carrots, celery, cucumber, cauliflower for dipping, or make mini roll-ups by wrapping dip inside lettuce or cabbage leaves.
This recipe has been approved as kidney-friendly by DaVita dietitians who believe a kidney-friendly diet can be both nutritious and flavorful. Learn more about DaVita.
Nutrition facts
16 Servings
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Serving Size
1/4 cup
- Amount per serving Calories 85
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Total Fat
6g
- Saturated Fat 3g
- Trans Fats 0.1g
- Cholesterol 30mg
- Sodium 110mg
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Total Carbohydrate
2g
- Dietary Fiber 0g
- Total Sugars 0g
- Added Sugars 0g
- Protein 6g
- Potassium 90mg
- Phosphorous 55mg
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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