Mexican Buffalo Chicken Dip Recipe 465

MEXICAN BUFFALO CHICKEN SKILLET DIP

Steps:

• In 10-inch nonstick skillet, heat cream cheese, pepper sauce and taco seasoning mix over medium heat 4 to 5 minutes, stirring constantly, until smooth.
• Add chicken, continuing to stir and cook 1 to 2 minutes longer or until starting to bubble. Stir in sour cream; heat 2 to 3 minutes longer or until heated through.
• Serve with tortilla chips and celery sticks.

BUFFALO CHICKEN BEER CHEESE DIP

Steps:

• Heat oven to 350°F.
• In large microwavable bowl, microwave cream cheese, sour cream, sauce, beer and seasoning mix uncovered on High 1 minute. Stir well. Add chicken and cheeses; stir. Spread in ungreased 8-inch square (2-quart) baking dish. Sprinkle bread crumbs on top.
• Bake about 20 minutes or until hot and bubbly.

MEXICAN BUFFALO CHICKEN SKILLET DIP RECIPE - (4.3/5)

Steps:

• In 10-inch nonstick skillet, heat cream cheese, pepper sauce and taco seasoning mix over medium heat 4 to 5 minutes, stirring constantly, until smooth. Add chicken, continuing to stir and cook 1 to 2 minutes longer or until starting to bubble. Stir in sour cream; heat 2 to 3 minutes longer or until heated through. Serve this dip right out of the skillet with tortilla chips and celery sticks. Note: Great to add fresh garnishes such as blue cheese crumbles, sliced green onion, chopped fresh jalapeños or a slight drizzle of extra pepper sauce on top.

MEXICAN BUFFALO CHICKEN DIP RECIPE - (4.6/5)

Steps:

• Heat oven to 350°F. Spray 1 1/2-quart casserole with cooking spray. 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. Bake uncovered 35 minutes or until heated through. Let stand 10 minutes before serving. Top the hot dip with sliced green onions mixed with crumbled blue cheese. Serve with tortilla chips, celery sticks or other veggies or crackers.

BUFFALO CHICKEN DIP

Steps:

• Heat chicken and hot sauce in a skillet over medium heat, until heated through. Stir in cream cheese and ranch dressing. Cook, stirring until well blended and warm. Mix in half of the shredded cheese, and transfer the mixture to a slow cooker. Sprinkle the remaining cheese over the top, cover, and cook on Low setting until hot and bubbly. Serve with celery sticks and crackers.

MEXICAN BUFFALO CHICKEN DIP

Steps:

• Heat oven to 350°F. Spray 1 1/2-quart casserole with cooking spray.
• 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.
• 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.