Buffalo Chicken Mini Dip Bowls

Buffalo Chicken Mini Dip Bowls

Get Buffalo chicken dip in a portable, party-friendly mini taco bowl with this easy recipe.
  • 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


  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

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