Mexican Buffalo Chicken Dip

This dip is sure to be a hit at your next game day celebration! By Betty Crocker Kitchens
Clock icon
15 Minutes Prep
50 Minutes Total
Pie Icon
20 Servings


Ingredient List
  • Small check mark in a circle icon 1 can (16 oz) Old El Paso™ refried beans (any variety)
  • Small check mark in a circle icon 2 tablespoons Old El Paso™ taco seasoning mix (from 1-oz package)
  • Small check mark in a circle icon 1 package (8 oz) cream cheese, softened
  • Small check mark in a circle icon 1/2 cup chopped celery
  • Small check mark in a circle icon 1/2 cup blue cheese dressing
  • Small check mark in a circle icon 1/2 cup hot sauce
  • Small check mark in a circle icon 2 cups cut-up rotisserie chicken (from a 2-lb chicken)
  • Small check mark in a circle icon Tortilla chips, celery sticks, veggie sticks or crackers, if desired
Preparation
  1. Heat oven to 350°F. Spray 1 1/2-quart casserole with cooking spray.
  2. 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.
  3. 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