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Mexican Buffalo Chicken Dip

Mexican Buffalo Chicken Dip
  • Prep 15 min
  • Total 50 min
  • Servings 20
This dip is sure to be a hit at your next game day celebration!
Updated September 9, 2016
Make With
Make With
Old El Paso


  • 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 Frank's™ RedHot™ Original cayenne pepper sauce
  • 2 cups cut-up rotisserie chicken (from a 2-lb chicken)
  • Tortilla chips, celery sticks, veggie sticks or crackers, if desired


  • 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.

  • Top the hot dip with sliced green onions mixed with crumbled blue cheese. Fantastico!

Nutrition Facts

Serving Size: 1 Serving
Calories from Fat
Trans Fat
% Daily Value*:
Vitamin A
Carbohydrate Choice
*Percent Daily Values are based on a 2,000 calorie diet.
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