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Mexican Buffalo Chicken Dip

Mexican Buffalo Chicken Dip


  • 1 (16 ounce) can Old El Paso® refried beans (any variety)
  • 2 tablespoons Old El Paso® taco seasoning mix(from 1-ounce package)
  • 1 (8 ounce) package 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-pound chicken)
  • Tortilla chips, celery sticks, veggie sticks or crackers, if desired


  1. Heat oven to 350 degrees F. Spray a 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.
  3. In a medium bowl, mix cream cheese, celery, dressing and hot sauce. Stir in chicken. Spoon chicken mixture over refried beans in casserole.
  4. Bake uncovered for 35 minutes or until heated through.
  5. Let stand for 10 minutes before serving.
  6. Serve with tortilla chips, celery sticks or other veggies or crackers.

Prep time 15 Min | Total time 50 Min | Servings 20

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

Save remaining taco seasoning mix for another use.

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 A4%; Vitamin C4%; Calcium0%; Iron2%

Exchanges:1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 1/2 Lean Meat; 0 High-Fat Meat; 1 Fat

Carbohydrate Choices: 0

* Percent Daily Values are based on a 2,000 calorie diet.

Recipe and photo credit: Betty Crocker.


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