Cream Cheese Dip with Buffalo Chicken

Course Appetizer
Servings 16
Calories 73kcal


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


  • Set the cream cheese out to soften.
  • Drain the red peppers and measure 1/2 cup. Puree in a blender or food processor to make red pepper sauce.
  • 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. Add additional hot sauce 1/2 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 warm dip with carrots, celery, cucumber, cauliflower for dipping, or make mini roll-ups by wrapping dip inside lettuce or cabbage leaves.


Calories: 73kcal | Carbohydrates: 2g | Protein: 5g | Fat: 5g | Cholesterol: 25mg | Sodium: 66mg | Potassium: 81mg | Fiber: 0g | Calcium: 31mg | Phosphorus: 47mg

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