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September is the start of football season, and that means gatherings with friends to watch the game. Our recipe this month is the perfect addition to any tailgating or watch party spread: Buffalo Chicken Dip.

This recipe was adapted by Dialysis Clinic, Inc. from the American Kidney Fund.

Total Time: 40 minutes

Ingredients
Makes 10 servings

  • 4-ounces cream cheese, softened
  • 1 cup reduced-fat sour cream
  • 4 teaspoons Tabasco® hot pepper sauce, divided
  • 2 cups chicken (fresh or canned), cooked and shredded
  • ½ teaspoon garlic powder (optional)

Instructions

  1. In a medium bowl, mix cream cheese and sour cream together until smooth. Add 2 teaspoons of Tabasco® sauce. Stir until combined.
  2. 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.
  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 dip warm with tortilla chips, carrots, celery, cucumber or cauliflower.

Nutrition Facts per serving

Calories: 142.20
Protein: 7.55 g
Cholesterol: 40.50 mg
Calcium: 46.79 mg
Sodium: 122.09 mg
Potassium: 121.03 mg
Phosphorus: 73.70 mg
Fiber: 0.02 g
Fat: 11.38 g

*Always check with your nutritionist before incorporating new foods or recipes into your diet to make sure it is right for you.