Mexican Buffalo Chicken Skillet Dip
This super simple stovetop buffalo chicken dip is made in a skillet and is ready in 15 minutes. A great spin on a familiar game-day favorite. By Pillsbury Kitchens
5 Minutes Prep
20 Minutes Total
12 Servings
Ingredient List
- 1 package (8 oz) cream cheese, cut into cubes
- 1/3 cup Frank's™ RedHot™ Original cayenne pepper sauce
- 1 tablespoon Old El Paso™ taco seasoning mix (from 1-oz package)
- 2 cups chopped deli rotisserie chicken
- 1 container (8 oz) sour cream (1 cup)
- 1 container (8 oz) sour cream (1 cup)
Preparation
- In 10-inch nonstick skillet, heat cream cheese, pepper sauce and taco seasoning mix over medium heat 4 to 5 minutes, stirring constantly, until smooth.
- Add chicken, continuing to stir and cook 1 to 2 minutes longer or until starting to bubble. Stir in sour cream; heat 2 to 3 minutes longer or until heated through.
- Serve with tortilla chips and celery sticks.
Expert Tips
- Serve this dip right out of the skillet with tortilla chips and celery sticks.
- Great to add fresh garnishes such as blue cheese crumbles, sliced green onion, chopped fresh jalapeños or a slight drizzle of extra pepper sauce on top.
Nutrition
Calories150(Calories from Fat110),Total Fat12g(Saturated Fat6g,Trans Fat0g),Cholesterol50mgSodium180mgTotal Carbohydrate2g(Dietary Fiber0g Sugars1g),Protein8g;% Daily Value*:Vitamin A8%;Vitamin C0%;Calcium4%;Iron2%; Exchanges:0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 1 Lean Meat; 0 High-Fat Meat; 2 Fat; Carbohydrate Choices:0*Percent Daily Values are based on a 2,000 calorie diet.
