Spicy and Spooky Pumpkin Buffalo Chicken Dip – Hiland Dairy

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.

Print Recipe
  • Prep Time
    30 Minutes

  • Cook Time
    35 Minutes

  • Servings


  • 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)


  • 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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