My Favorite Appetizer Gets Its Legs
Get it? Because it’s a walking taco.
But seriously, this appetizer is the next level. Mixing my favorite party food, buffalo chicken dip, with the portability of a walking taco might be one of my greatest ideas to date. It’s spicy, creamy, crunchy, zesty, and chickeny… What else could you want?
I can’t wait to make these for my next tailgate, Saturday with friends, or honestly just a random night at home. It’s such a fun twist on the classic walking taco that it feels really special, but has the familiarity of buffalo chicken dip that everyone loves!
Tips for Making Buffalo Chicken Walking Tacos
I love this recipe and want you to love it too! When you make your buffalo chicken walking taco, here are a few tip I recommend to make it delicious:
Keep your buffalo chicken dip warm
- The dip is the only warm component to the walking taco, so I can’t stress enough that it needs to be warm. The consistency will be that much creamier, plus walking tacos are best served when it’s cold out! The warm dip will keep everyone’s hands warm!
Make the ranch dip zesty
- If you taste the sour cream dip on it’s own, it should taste pretty zesty. This is by design, the rest of the creamy, salty, spicy flavors will taste that much better with a tangy, zesty topping!
Set up a “build your own” bar
- This recipe makes for a great build your own bar. Set out the ingredients and let your family or guests make their own. Hosting a larger group? You could easily double (or triple!) the recipe.
Use scissors to cut open the Frito’s Corn Chip bags
- Rather than popping the bags open, use a pair of scissors to cut off the top of each bag. This will help you avoid accidentally tearing the bag and having your chips fall out.
While your scissors are out…
- Rather than getting out your cutting board, use kitchen shears to cut the chives. It’s faster for a small amount, saves time on dishes, and you can cut the chives directly over the top of each bag.
Recipe Details
When it comes down to it, this recipe is mostly assembly! If you’re making your buffalo chicken dip at home, add all of your ingredients to a crockpot about 30 minutes before you’re ready to serve (no need to bake it in the oven before). The only other prep required will be to mix the sour cream with the ranch seasoning mix. Once mixed together, set aside until your ready to serve.
Once you’re ready to serve the walking tacos, cut the tops off each individual bag of Frito’s Corn Chips. Then, you’re ready to assemble! Start by scooping a quarter of a cup of the warm buffalo chicken dip into each bag. Dollop the top of each bag with a scoop of the sour cream ranch dip, and then sprinkle with the blue cheese and chives. Serve right away while the dip is warm and enjoy!
If you make these buffalo chicken walking tacos, let me know! I’d love to hear how they turn out and see your photos!
Buffalo Chicken Walking Tacos
Description
Everything you love about creamy, spicy buffalo chicken dip with the crunch and portability of a walking taco.
Ingredients
Instructions
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Heat the buffalo chicken dip in a crockpot for 30 minutes or microwave in a microwave safe dish for 1-2 minutes, until warmed through.
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Mix 1 cup of sour cream and the ranch dressing seasoning until combined. Set aside or refrigerate until ready to serve.
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Using a pair of kitchen shears, cut each bag of Frito’s Corn Chips across the top, leaving the chips in the bottom of each pouch.
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Scoop ¼ cup of buffalo chicken onto the top of the chips in each bag.
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Dollop a tablespoon of the sour cream ranch mix on top of each.
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Crumble the blue cheese over each serving.
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Sprinkle the sliced chives on each bag, serve, and enjoy!
