Mexican Buffalo Chicken Dip

Name: Mexican Buffalo Chicken Dip
Prep time: PTH15M
Total time: PTH50M
Yield: 20 serving(s)
Ingredients: 1 1 can (16 oz) Old El Paso™ refried beans (any variety); 2 2 tablespoons Old El Paso™ taco seasoning mix (from 1-oz package); 3 1 package (8 oz) cream cheese, softened; 4 1/2 cup chopped celery; 5 1/2 cup blue cheese dressing; 6 1/2 cup hot sauce; 7 2 cups cut-up rotisserie chicken (from a 2-lb chicken); 8 Tortilla chips, celery sticks, veggie sticks or crackers, if desired

This dip is sure to be a hit at your next game day celebration! By Betty Crocker Kitchens

15 Minutes Prep

50 Minutes Total

20 Servings

Ingredient List

1 can (16 oz) Old El Paso™ refried beans (any variety)
2 tablespoons Old El Paso™ taco seasoning mix (from 1-oz package)
1 package (8 oz) cream cheese, softened
1/2 cup chopped celery
1/2 cup blue cheese dressing
1/2 cup hot sauce
2 cups cut-up rotisserie chicken (from a 2-lb chicken)
Tortilla chips, celery sticks, veggie sticks or crackers, if desired

Preparation

Heat oven to 350°F. Spray 1 1/2-quart casserole with cooking spray.
Mix refried beans and 2 tablespoons taco seasoning mix in small bowl; spread in bottom of casserole. In medium bowl, mix cream cheese, celery, dressing and hot sauce. Stir in chicken. Spoon chicken mixture over refried beans in casserole.
Bake uncovered 35 minutes or until heated through. Let stand 10 minutes before serving. Serve with tortilla chips, celery sticks or other veggies or crackers.

Expert Tips

Top the hot dip with sliced green onions mixed with crumbled blue cheese. Fantastico!
Save remaining taco seasoning mix for another use.

Nutrition

1 Serving: Calories 110 (Calories from Fat 70); Total Fat 8g (Saturated Fat 3g, Trans Fat 0g); Cholesterol 30mg; Sodium 490mg; Total Carbohydrate 4g (Dietary Fiber 1g, Sugars 0g); Protein 5g % Daily Value: Vitamin A 4%; Vitamin C 4%; Calcium 0%; Iron 2% Exchanges: 1/2 Starch, 1/2 Lean Meat, 1 Fat Carbohydrate Choices: 0