Buffalo Chicken Dip

Portions:
16

Serving Size:
1/4 cup

    Diet Types:
  • CKD non-dialysis
  • Diabetes
  • Dialysis
  • Gluten-free

Ingredients

  • 4 ounces cream cheese
  • 1/2 cup bottled roasted red peppers
  • 1 cup reduced-fat sour cream
  • 4 teaspoons Tabasco® hot pepper sauce
  • 2 cups cooked, shredded chicken

Preparation

  1. Set the cream cheese out to soften.
  2. Drain the red peppers and measure 1/2 cup. Puree in a blender or food processor to make red pepper sauce.
  3. 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.
  4. Add the chicken and gently mix. Add additional hot sauce 1/2 teaspoon at a time; taste and continue to add hot sauce to the heat level you desire.
  5. 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.
  6. Serve warm dip with carrots, celery, cucumber, cauliflower for dipping, or make mini roll-ups by wrapping dip inside lettuce or cabbage leaves.

Helpful hints

  • Look for bottled or canned roasted red peppers with 85 mg or less sodium per ounce, or roast fresh red peppers to puree. Trader Joe’s fire roasted red peppers contain only 60 mg sodium per ounce.
  • Hot sauce brands and varieties vary greatly in sodium content. Stick to the original Tabasco® hot pepper sauce because it’s much lower in sodium. Increase to 6 teaspoons if you like more heat.
  • Serve with raw vegetables. Lower potassium choices include carrots, celery, cucumber, cauliflower for dipping, or lettuce or cabbage leaves for wraps.
  • If serving at a party bake then place in a small slow cooker to keep warm.

Nutrients per serving

Calories 86

Protein 6 g

Carbohydrates 2 g

Fat 6 g

Cholesterol 29 mg

Sodium 109 mg

Potassium 89 mg

Phosphorus 56 mg

Calcium 26 mg

Fiber 0 g

Renal and renal diabetic food choices

  • 1 meat

Carbohydrate choices

0

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