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A creamy and spicy Jack O Lantern Buffalo Chicken Dip served in a hollowed-out pumpkin carved with a festive face.

Ultimate Jack O' Lantern Buffalo Chicken Dip

This festive recipe transforms a classic buffalo chicken dip into a Halloween showstopper. A sourdough bread bowl is carved into a grinning jack-o'-lantern and filled with a creamy, spicy, and cheesy dip. It's the perfect centerpiece for a party, combining delicious flavor with fun presentation.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 8
Course: Appetizer, Snack
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • For the Buffalo Chicken Dip:
  • 3 cups cooked chicken, shredded from 1 rotisserie chicken
  • 1 cup Frank's RedHot Original Cayenne Pepper Sauce
  • 1 cup ranch dressing
  • 1 ½ cups shredded sharp cheddar cheese, divided
  • 1 cup shredded Monterey Jack cheese
  • ½ cup sour cream
  • 1 teaspoon garlic powder
  • ½ teaspoon smoked paprika
  • Optional for garnish: chopped fresh chives or green onions
  • For the Jack O' Lantern Bread Bowl:
  • 1 large, round sourdough bread boule about 9-10 inches in diameter
  • 1 small bell pepper orange, yellow, or green for the stem
  • Extra virgin olive oil for brushing
  • For Serving:
  • Reserved bread chunks from the boule
  • Celery sticks
  • Sturdy crackers

Equipment

  • Cutting board
  • Sharp serrated bread knife
  • Small paring knife
  • Large mixing bowl
  • Hand mixer or sturdy spatula
  • Baking sheet
  • Parchment paper
  • Measuring cups and spoons

Method
 

  1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
  2. Prepare the Bread Bowl: Place the sourdough boule on a cutting board. Using a serrated knife, slice off the top fourth to create a lid; set aside.
  3. Hollow out the boule by pulling out the soft interior bread, leaving a 1-inch thick wall. Save the bread chunks for serving.
  4. Using a paring knife, carve a jack-o'-lantern face (triangle eyes, jagged smile) into one side of the bowl. Remove the carved bread pieces.
  5. Cut the top 1-2 inches off the bell pepper to create a stem. Place it on the bread lid. Lightly brush the exterior of the bread bowl and lid with olive oil.
  6. Make the Dip Filling: In a large bowl, beat the softened cream cheese until smooth.
  7. Add the ranch dressing, sour cream, garlic powder, and smoked paprika. Mix until fully combined and creamy.
  8. Pour in the buffalo sauce and mix well. Taste and adjust heat if desired.
  9. Gently fold in the shredded chicken, 1 cup of the cheddar cheese, and all of the Monterey Jack cheese until evenly coated.
  10. Assemble and Bake: Place the hollowed bread bowl on the prepared baking sheet. Spoon all the dip mixture into it, packing it in.
  11. Sprinkle the remaining ½ cup of cheddar cheese over the top of the dip.
  12. Bake for 25-30 minutes, until the cheese is bubbly and the bread is golden brown. Tent with foil if the bread browns too quickly.
  13. Let cool for 5-10 minutes. Place the bread lid with the pepper stem on top at an angle.
  14. Serve immediately, surrounded by reserved bread chunks, celery sticks, and crackers. Garnish dip with chopped chives if desired.

Notes

For a more stable bread bowl, toast the hollowed bowl at 350°F for 10 minutes before filling. Adjust heat by using more/less buffalo sauce or adding cayenne pepper. The dip filling can be made and refrigerated up to 24 hours ahead. The bread bowl can be carved a few hours ahead and kept wrapped at room temperature. Add a few extra baking minutes if starting with cold filling. Store leftover dip (without bread) in an airtight container in the refrigerator; reheat in the microwave. The bread bowl is best eaten the day it's baked.