Buffalo Chicken Dip

Buffalo Chicken Dip
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.
Recipe Credit: . Photo Credit: DaVita.

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!
  • Prep time
    15 min
  • Cook time
    30 min
  • Servings
    16 Servings
  • Serving size
    1/4 cup
Nutrition Facts

Nutrition Facts

16 Servings

  • Serving Size
    1/4 cup
  • Amount per serving Calories 85

  • Total Fat 6g
    • Saturated Fat 3g
    • Trans Fat 0.1g
  • Cholesterol 30mg
  • Sodium 110mg
  • Total Carbohydrate 2g
    • Dietary Fiber 0g
    • Total Sugars 0g
    • Added Sugars 0g
  • Protein 6g
  • Potassium 90mg
  • Phosphorus 55mg


  • 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


  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.