Spicy and Spooky Pumpkin Buffalo Chicken Dip
Spicy and a bit spooky, this Pumpkin Buffalo Chicken Dip is sure to be the star of every Halloween party this season. Grab your favorite flavor of Hiland dip and a block of Hiland cream cheese as the perfect start to this simple recipe. For extra holiday flair, create a festive jack-o’-lantern face by using sliced olives and grated cheese.
Recipe and photography
by Emily Schuermann, Food for a Year.
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Prep Time
30 Minutes -
Cook Time
35 Minutes -
Servings
12
Ingredients
- 1 ½ cups diced rotisserie chicken breast
- 8 ounce block Hiland cream cheese
- 8 ounces Hiland dip (your favorite flavor)
- ½ c diced celery
- ½ c buffalo style hot sauce
- ½ c pure pumpkin puree
- 4 ounces sliced black olives, drained (divided)
- 2 cups grated cheddar cheese (divided)
Directions
- Preheat oven to 350°. Spray a 8” x 12” glass baking dish with nonstick cooking spray.
- In a large mixing bowl combine all ingredients {except for reserving half of the sliced olives and grated cheese for garnish}.
- Spread chicken mixture evenly into the prepared baking dish. Arrange remaining sliced black olives to form a jack-o’-lantern face. Sprinkle with remaining cheddar cheese and place into the preheated oven.
- Bake for 35 minutes or until the Pumpkin Buffalo Chicken Dip is hot and bubbly and the cheese is melted.
- Serve with crackers, veggie sticks or tortilla chips.
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