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Easy Halloween Buffalo Chicken Dip in a Pumpkin Bowl

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This Easy Halloween Buffalo Chicken Dip in a Pumpkin Bowl is the appetizer that finally made me stop trying to be fancy and start being smart. Instead of serving buffalo chicken dip in a standard dish, you hollow out a small pumpkin, fill it with the creamy, spicy, cheesy mixture, and bake it all together.

Ingredients

Scale
  • 1 small pumpkin (about 3 to 4 pounds, a sugar or pie pumpkin works best)
  • 1 tablespoon olive oil
  • Salt and black pepper (a pinch)
  • 2 cups cooked shredded chicken (rotisserie chicken is perfect)
  • 8 ounces cream cheese, softened to room temperature
  • 1/2 cup buffalo wing sauce (I prefer Frank’s RedHot)
  • 1/2 cup ranch dressing (or blue cheese dressing)
  • 1 cup shredded cheddar cheese (sharp cheddar adds the best flavor)
  • 1 cup shredded mozzarella cheese
  • 1/4 cup crumbled blue cheese (optional)
  • 2 green onions, thinly sliced (for garnish)
  • Tortilla chips, crackers, or sliced baguette (for serving)
  • Celery sticks and carrot sticks (for serving)

Instructions

  1. Preheat your oven to 375°F (190°C). Wash the pumpkin thoroughly. Using a sharp knife, carefully cut a circle around the stem, about 2 to 3 inches in diameter. Cut at a slight angle so the lid does not fall inside. Remove the top and set it aside.
  2. Scoop out all the seeds and stringy pulp from the inside of the pumpkin. Use a large spoon or your hands to get it as clean as possible. Discard the seeds or save them for roasting later.
  3. Brush the inside of the pumpkin with about half a tablespoon of olive oil. Sprinkle a pinch of salt and black pepper inside. Brush the outside of the pumpkin with the remaining olive oil. Place the pumpkin on a baking sheet lined with parchment paper or aluminum foil.
  4. In a medium mixing bowl, combine the softened cream cheese, buffalo wing sauce, and ranch dressing. Stir until smooth and well combined.
  5. Add the shredded chicken, 3/4 cup of the cheddar cheese, 3/4 cup of the mozzarella cheese, and the crumbled blue cheese if using. Stir everything together until the chicken is evenly coated.
  6. Spoon the buffalo chicken dip mixture into the hollowed-out pumpkin. Pack it in gently but firmly, leaving about half an inch of space at the top. Top the dip with the remaining 1/4 cup of cheddar cheese and 1/4 cup of mozzarella cheese.
  7. Place the pumpkin on the baking sheet and bake for 45 to 55 minutes, until the pumpkin flesh is tender and the dip is hot and bubbling. If the top browns too quickly, loosely tent with aluminum foil for the last 15 minutes.
  8. Carefully remove from the oven. Let the pumpkin bowl rest for 5 to 10 minutes before serving. Place on a serving platter and surround with tortilla chips, crackers, celery sticks, and carrot sticks. Serve by scooping dip with chips or veggies, scraping some roasted pumpkin flesh along with it.

Notes

Do not use a carving pumpkin; use a sugar or pie pumpkin for best results. Pre-bake the pumpkin for 10 minutes if short on time. Let cream cheese soften before mixing. Watch the lid to prevent burning. Do not overfill the pumpkin. Use sturdy chips for dipping.

Nutrition

Keywords: Halloween, buffalo chicken dip, pumpkin bowl, appetizer, party food, game day

Find it online: https://grubella.com/easy-halloween-buffalo-chicken-dip-in-a-pumpkin-bowl/