Print

Halloween Buffalo Chicken Dip

A festive dish of Halloween buffalo chicken dip decorated with a jack-o’-lantern face, surrounded by pull-apart bread rolls.

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This Halloween Buffalo Chicken Dip is a spooky and cheesy twist on the classic party appetizer, complete with a jack-o’-lantern face made from pizza dough. Perfect for Halloween gatherings, it combines creamy buffalo chicken dip with baked dough dippers for a festive and flavorful snack.

Ingredients

Scale
  • 1 block plain cream cheese, softened
  • 1 1/2 cups shredded cheddar and/or jack cheese, divided
  • 1/2 cup buffalo sauce (e.g., Frank’s RedHot)
  • 1 teaspoon garlic powder
  • 3 cups shredded cooked chicken (preferably rotisserie)
  • 1 pound prepared pizza dough
  • 2 tablespoons extra virgin olive oil
  • Salt, to taste
  • Black food dye and a small paint brush

Instructions

  1. Preheat oven to 400°F (200°C).
  2. In a mixing bowl, combine softened cream cheese, 1 cup of shredded cheese, buffalo sauce, garlic powder, and shredded chicken. Mix until fully blended.
  3. Spray a 9-inch pie dish with cooking spray and spread the dip mixture evenly into the dish, leaving space around the edges.
  4. On a floured surface, divide the pizza dough into about 15 balls, reserving one slightly larger piece for the face.
  5. Roll the dough balls and arrange them around the dip in the pie dish.
  6. Flatten the reserved dough piece and cut out jack-o’-lantern eyes and mouth. Paint one side with black food dye mixed with water.
  7. Place the face cutouts on top of the dip in the center.
  8. Brush olive oil over the dough balls and sprinkle with salt (or Parmesan if desired).
  9. Bake for 20–25 minutes until the dough is golden and cooked through and the dip is hot and bubbling.
  10. Serve warm.

Notes

  • Use chilled dough for cleaner jack-o’-lantern cutouts.
  • You can make the dish ahead and refrigerate unbaked for up to 6 hours.
  • Serve leftovers with tortilla chips or vegetables.
  • For gluten-free, use GF biscuit dough or omit dough entirely.

Nutrition