Buffalo Chicken Mini Dip Bowls

Buffalo Chicken Mini Dip Bowls

Is everyone gathering around the fan-favorite buffalo dip? Try out this recipe for individual buffalo chicken dips for a portable party-friendly appetizer. Mini buffalo chicken dip bowls use Old El Paso™ Mini Flour Tortilla Taco Bowls brushed with butter and hot sauce. Add your chicken mixture and enjoy a dip where every bite is full of your favorite buffalo sauce flavors. All it takes is 20 minutes of prep before you serve up buffalo chicken dip taco bowls for a fun and flavorful party appetizer.
  • 20 Minutes Prep
    55 Minutes Total
  • 12 Servings

Ingredient List

  • 1 tablespoon butter, melted
  • 3 tablespoons Frank's™ RedHot™ original sauce
  • 1 package Old El Paso™ Taco Bowls™ mini soft flour tortillas (12 bowls)
  • 1/4 cup ranch dressing
  • 1 cup chopped cooked chicken
  • 4 oz cream cheese (from 8-oz package), softened
  • 1/2 cup shredded mozzarella cheese (2 oz)
  • 2 tablespoons finely chopped celery
Recipe Continues Below


  1. Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray. In small bowl, mix melted butter and 1 tablespoon of the sauce. Brush butter mixture on all sides of bowls; place in baking dish. Bake 10 minutes.
  2. In large bowl, mix dressing and remaining 2 tablespoons sauce. Stir in chicken and cream cheese.
  3. Spoon mixture into bowls. Sprinkle with mozzarella cheese.
  4. Bake 20 to 25 minutes or until mixture is hot (at least 165°F) and cheese is melted. Top with celery.

Expert Tips

  • We tested this buffalo chicken mini boat recipe using rotisserie chicken, but any cooked chicken works fine.
  • Prefer a more mild taste? Opt for Frank's™ Buffalo Wings sauce, which is not as hot as the original sauce.
  • For extra Buffalo flair, top buffalo chicken dip taco bowls with crumbled blue cheese.

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