Buffalo Chicken Mini Dip Bowls

Get Buffalo chicken dip in a portable, party-friendly mini taco bowl with this easy recipe.
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20 Minutes Prep
55 Minutes Total
Pie Icon
12 Servings


Ingredient List
  • Small check mark in a circle icon 1 tablespoon butter, melted
  • Small check mark in a circle icon 3 tablespoons Frank's™ RedHot™ original sauce
  • Small check mark in a circle icon 1 package Old El Paso™ Taco Bowls™ mini soft flour tortillas (12 bowls)
  • Small check mark in a circle icon 1/4 cup ranch dressing
  • Small check mark in a circle icon 1 cup chopped cooked chicken
  • Small check mark in a circle icon 4 oz cream cheese (from 8-oz package), softened
  • Small check mark in a circle icon 1/2 cup shredded mozzarella cheese (2 oz)
  • Small check mark in a circle icon 2 tablespoons finely chopped celery
Preparation
  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 recipe using rotisserie chicken, but any cooked chicken works fine.
  • Can’t take the heat? Opt for Frank's™ Buffalo Wings sauce, which is not as hot as the original sauce