Halloween Buffalo Dip (Printer-Friendly)
A creamy dip mixing buffalo wing sauce, pumpkin puree, shredded chicken, and three cheeses for festive gatherings.
# List of Ingredients:
→ Dairy & Sauces
01 -
8 ounces cream cheese, softened
02 -
1/2 cup mayonnaise
03 -
1/2 cup sour cream
04 -
3/4 cup buffalo wing sauce
05 -
1/4 cup pumpkin puree
→ Proteins & Cheese
06 -
2 cups cooked chicken breast, shredded
07 -
1 1/2 cups sharp cheddar cheese, shredded
08 -
1/2 cup mozzarella cheese, shredded
→ Produce & Seasonings
09 -
2 green onions, finely chopped
10 -
2 cloves garlic, minced
11 -
1 teaspoon smoked paprika
12 -
1/2 teaspoon onion powder
13 -
1/4 teaspoon cayenne pepper
14 -
Salt, to taste
15 -
Black pepper, to taste
→ Serving Accompaniments
16 -
Orange and black tortilla chips
17 -
Celery sticks
18 -
Halloween-themed crackers
# Preparation Steps:
01 -
Preheat the oven to 375°F and grease a 9x13 inch baking dish or a decorative Halloween serving dish.
02 -
In a large bowl, combine softened cream cheese, mayonnaise, and sour cream until smooth and thoroughly blended.
03 -
Gradually stir in buffalo wing sauce and pumpkin puree until the mixture displays a vibrant orange hue.
04 -
Mix in minced garlic, smoked paprika, onion powder, and cayenne pepper until evenly distributed.
05 -
Gently fold shredded chicken, 1 cup of cheddar cheese, and all of the mozzarella cheese into the mixture.
06 -
Season with salt and black pepper to taste, then transfer the mixture into the prepared baking dish.
07 -
Top with the remaining 1/2 cup cheddar cheese and sprinkle finely chopped green onions for garnish.
08 -
Bake for 25 to 30 minutes until hot, bubbly, and the cheese on top is golden brown.
09 -
Remove from the oven, let cool for 5 minutes, garnish with additional green onions, and serve immediately with tortilla chips, celery sticks, and Halloween crackers.
# Additional Suggestions:
01 -
For a spooky presentation, cut cheese into ghost shapes about 2 to 3 inches tall and adorn with small black olive pieces to create ghostly faces. Place them onto the warm dip so they soften slightly and adhere without melting.