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.
This recipe has been approved as kidney-friendly by DaVita dietitians who believe a kidney-friendly diet can be both nutritious and flavorful. Enjoy!
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- Prep time
- 15 min
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- Cook time
- 30 min
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- Servings
- 16 Servings
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- Serving size
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1/4 cup
Ingredients
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roasted red peppers (drained)
- 1/2 cup
- 1/2 cup
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cream cheese (softened)
- 4 oz
- 113 g
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reduced-fat sour cream
- 1 cup
- 1 cup
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hot sauce
- 2 tsp
- 2 tsp
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cooked shredded chicken
- 2 cup
- 2 cup
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Directions
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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.