Mexican Buffalo Chicken Dip

The cool tang of blue cheese gets a south of the border kick in this dip made with refried beans and taco seasoning. Try serving with a sprinkle of blue cheese crumbles or a little cayenne pepper.

Cook time: 35 min | Prep time: X min | Serves: (X) | Yields: X
  • 1 can (16 oz.) Old El Paso® refried beans (any variety)
  • 2 Tbsp. 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 hot 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 Tbsp. taco seasoning mix in small bowl; spread in
  3. 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.
  4. 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.

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