Buffalo Chicken Dip
Description
Fall is in full swing, and that means we’re also in the midst of football season! This mouth-watering buffalo chicken dip is the perfect combination of spicy and savory, and it is sure to be the star of the show for all those tailgates! Not only is it delicious, it’s low in potassium and sodium, and versatile. Serve it with veggies, low-sodium chips or use the leftovers and make a wrap for lunch. Cheer on your team as you enjoy this scrumptious kidney-friendly snack!
Ingredients
- 4 oz cream cheese (softened)
- 1 cup reduced-fat sour cream
- 4 tsp Tabasco® hot pepper sauce, divided
- 2 cups chicken (fresh or canned)
- 1/2 tsp garlic powder (optional)
Instructions
- In a medium bowl, mix cream cheese and sour cream together until smooth. Add 2 teaspoons of Tabasco® sauce. Stir until combined.
- Add 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 dip warm with tortilla chips, carrots, celery, cucumber or cauliflower.
Nutrition Facts
Servings 10
- Amount Per Serving
- Calories 142kcal
- % Daily Value *
- Total Fat 11g17%
- Saturated Fat 5g25%
- Trans Fat 0.2g
- Cholesterol 41mg14%
- Sodium 122mg6%
- Potassium 121mg4%
- Total Carbohydrate 2g1%
- Sugars 1g
- Protein 8g16%
- Calcium 46.78 mg
- Phosphorus 74 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Read it online:
https://www.dciinc.org/recipe/buffalo-chicken-dip/