Mexican Buffalo Chicken Dip

  • Prep 15 min
  • Total 50 min
  • Servings 20

Ingredients

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

Steps

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  • 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.

Notes









Tips

Expert Tips

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

Save remaining taco seasoning mix for another use.

Nutritional Information

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories from Fat
70
% Daily Value
Trans Fat
0g
% Daily Value*:
Vitamin A
4%
4%
Exchanges:
Free
Carbohydrate Choice
0
*Percent Daily Values are based on a 2,000 calorie diet.
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