Mexican Buffalo Chicken Dip

Prep Time: 15 Min.
Total Time: 50 Min.
Servings: 20

Share this recipe with friends or keep it for yourself!

This dip is sure to be a hit with any fiesta celebration!

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.) PHILADELPHIA Original 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

Nutrition

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 A 4%; Vitamin C 4%; Calcium 0%; 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.

Preparation

  1. Heat oven to 350°F. Spray 1 1/2-quart casserole dish 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.