Servings: Makes 16 servings per 1/4 cup serving size

Ingredients

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

Directions

1. Set the cream cheese out to soften.
2. Drain the red peppers and measure ½ cup. Puree in a blender of food processor to make red pepper sauce.
3. In a medium bowl mix cream cheese & sour cream 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 ½ teaspoon at a time; taste & continue to add hot sauce to the heat level you desire.
5. Place mixture in a slow cooker for 2-3 hours on low heat, or bake in the oven at 350 degrees F for 30 minutes.
6. Serve warm dip with celery, cucumber, cauliflower for dipping or make mini roll-ups by wrapping dip inside lettuce or cabbage leaves.

Nutritional Facts (per 1 serving)

Calories: 86      
Carbohydrate: 2g                             
Potassium: 89mg
Protein: 6g                             
Sodium: 109mg                                             
Phosphorus: 56mg

Recipe adapted from Davita

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