This dip blends tender shredded chicken, creamy cheese, and a mild homemade buffalo sauce. By skipping added salt and using low-sodium swaps, you get all the bold flavor without the extra sodium. It’s simple to prepare, budget-friendly, and perfect for game day or family gatherings.

Ingredients Needed

• 2 cups cooked chicken breast: shredded, no salt added
• ¾ cup low-sodium buffalo sauce: homemade or store-bought, mild heat
• 8 oz cream cheese: softened, reduced sodium
• ½ cup low-sodium ranch dressing: or homemade Greek yogurt ranch
• 1 cup low-sodium shredded cheddar cheese: divided
• Celery sticks: fresh, crunchy for dipping
• Low-sodium crackers (optional): whole grain or unsalted

How To Make Low Sodium Buffalo Chicken Dip

Make Buffalo Mixture:
Heat shredded chicken and low-sodium buffalo sauce in a skillet over medium heat until warmed through.

Add Creamy Base:
Stir in cream cheese and low-sodium ranch. Cook until smooth and creamy.

Mix Cheese & Transfer:
Add half of the cheddar cheese, stir, then transfer to a baking dish or slow cooker.

Top & Heat:
Sprinkle remaining cheese on top and heat on low until bubbly and warm.

Serve:
Enjoy warm with celery sticks or low-sodium crackers.

Recipe Tips

• Use fresh chicken breast instead of canned for less sodium.
• Choose low-sodium cheese or reduce cheese amount for heart health.
• For milder flavor, reduce buffalo sauce and add extra Greek yogurt ranch.
• Serve with fresh veggies like carrot sticks or cucumber slices.

How to Store & Reheat

• Room Temperature: Keep out no more than 2 hours.
• Fridge: Store in airtight container for 3–4 days.
• Freezer: Freeze up to 1 month; thaw overnight in fridge and reheat in oven at 350°F until warm.

Nutrition Facts (Approx. per ¼ cup serving)

• Calories: 90
• Sodium: 120 mg
• Protein: 7 g
• Fat: 6 g
• Carbs: 2 g
• Fibre: 0 g
• Sugar: 1 g

FAQs

Can I make this dip ahead of time?
Yes. Assemble the dip, refrigerate, and heat before serving. This keeps it creamy and heart-healthy.

What is the best low-sodium hot sauce to use?
Look for sauces labeled “no added salt” or make your own with vinegar, cayenne, and unsalted butter for balanced flavor.

Can I use Greek yogurt instead of cream cheese?
Yes. Greek yogurt reduces fat and adds protein while staying kidney-friendly.

What veggies go well with this dip?
Celery, carrots, cucumber, and bell pepper slices all pair well for a DASH diet snack.

Try More Recipes:

• Low Sodium Angel Food Cake
• Low Sodium Zucchini Muffins
• Low Sodium Cheese Dip

Low Sodium Buffalo Chicken Dip

Recipe by Evelyn ReedCourse: AppetizersCuisine: AmericanDifficulty: Easy

Servings

20

servings

Prep time

15

minutes

Cooking time

40

minutes

Calories

90

kcal

Creamy, tangy, and salt-conscious — perfect for game day or parties.

Ingredients

• 2 cups cooked chicken breast, shredded, no salt added
  

• ¾ cup low-sodium buffalo sauce
  

• 8 oz cream cheese, reduced sodium
  

• ½ cup low-sodium ranch dressing
  

• 1 cup low-sodium shredded cheddar cheese, divided
  

• Celery sticks, for serving
  

• Low-sodium crackers (optional)

Directions

• Heat chicken and buffalo sauce in skillet until warm.
  
• Stir in cream cheese and ranch; cook until smooth.
  
• Mix in half the cheddar cheese and transfer to slow cooker or baking dish.
  
• Sprinkle remaining cheese on top.
  
• Cook on low until bubbly; serve with celery or crackers.