This Halloween Buffalo Chicken Dip is a fun and spooky twist on the classic recipe! Transform this creamy, cheesy favorite into a Jack-‘O-Lantern for the perfect party appetizer everyone will love.
A BOO-falo Chicken Dip is always the center of attention on the snack table. I make Buffalo chicken dip for just about every occasion, football games, potlucks and now Halloween parties! It’s so easy to throw together, and everyone digs in especially buffalo wing lovers.
Shaping it into a pumpkin is simple because all you need is a round tray to make the circular shape. Then, use blue tortilla chips to create the Jack-‘O-Lantern face and a celery stalk piece for the stem on top. You can make it as spicy or as mild as you like, and the buffalo sauce gives it that perfect orange pumpkin color.
It’s creamy, spooky-good and pairs perfectly with crackers, celery sticks or carrots sticks. A total crowd-pleaser that disappears fast!
If you love this Halloween appetizer, try my Creepy Halloween Hand Appetizer or Puking Pumpkin Pasta Salad next!
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Ingredients
- Shredded Chicken: Cooked chicken shredded, canned chicken or rotisserie chicken will work. I like to use this tool to shred the chicken easily.
- Buffalo Sauce: Can use mild or hot buffalo sauce.
- Shredded Cheese: I like to use mild cheddar but any variety of shredded cheese that is orange in color will work.
- Cream Cheese: Softened at room temperature so it’s easy to mix.
- Tortilla Chips: Dark blue tortilla chips work best to make the Jack-O’-Lantern face.
- Celery Stalk: With the top cut off to use the leafy part as the stem.
Directions
- Preheat the oven to 400 degrees F.
- In a large mixing bowl, combine chicken, buffalo sauce, 1 ½ cups of cheese and cream cheese. Mix together until blended.
- Spread the mixture evenly into a round or oval baking dish and top with remaining cheese.
- Bake for 15 minutes or until hot and bubbly.
- Remove from oven and let cool slightly.
- Cut the top off of a celery stalk and stick in the top to make the pumpkin stem, then use dark blue tortilla chips to make the Jack-O’-Lantern face.
- Serve warm and enjoy!
Helpful Tips and Variations
- Use rotisserie chicken for a quick shortcut.
- Add extra buffalo sauce for more heat or a bit of ranch dressing for a creamier dip.
- Use this recipe for any occasion and skip the decorating.
Storing Leftovers
Place leftovers in an airtight container in the refrigerator for up to 5 days. Reheat in microwave to desired temperature.
Frequently Asked Questions
Yes, you can prepare it a day ahead, cover and refrigerate, then bake before serving.
Yes, combine everything in the slow cooker and heat on low for about 2 hours, shred chicken, spread into a round baking dish and decorate.
Recipe
Halloween Buffalo Chicken Dip
Ingredients
- 1 lb Shredded Chicken
- ½ cup Medium or Hot Buffalo Sauce
- 8 oz Shredded Cheddar Cheese
- 8 oz Cream Cheese softened
- Dark Blue Tortilla Chips
- 1 Celery Stalk Leafy Top
Instructions
- Preheat the oven to 400 degrees F.
- In a large mixing bowl, combine chicken, buffalo sauce, 1 ½ cups of cheese and cream cheese. Mix together until blended.
- Spread the mixture evenly into a round or oval baking dish and top with remaining cheese.
- Bake for 15 minutes or until hot and bubbly.
- Remove from oven and let cool slightly.
- Cut the top off of a celery stalk and stick in the top to make the pumpkin stem, then use dark blue tortilla chips to make the Jack-O’-Lantern face.
- Serve warm and enjoy!
Nutrition Disclosure
Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.
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