This Buffalo Chicken Dip Jack O’Lantern is the perfect mix of spooky and satisfying. It’s a creamy, cheesy buffalo chicken dip baked right inside a ring of soft, golden pull-apart rolls. And the jack o’lantern face on top? That’s just the kind of Halloween fun we’re always looking for.

You’ll want to make this for your next Halloween party or October gathering. It’s festive, easy to pull together, and seriously good. The buffalo chicken dip is rich and tangy, with just enough kick to make it interesting, and the bread makes it perfect for dipping.

Helpful Tips

Let your dough fully thaw and rise before you start. This step makes a big difference in the final texture of the rolls.
Use a sharp knife or kitchen scissors to cut the jack o’lantern face. If it stretches out a bit while baking, that just adds to the spooky charm.
Bake the face pieces separately on a baking sheet so they stay crisp and don’t sink into the dip.

Buffalo Chicken Dip Jack O’Lantern

This Buffalo Chicken Dip Jack O'Lantern is the perfect mix of spooky and satisfying.

No ratings yet

Print Recipe Pin Recipe

Prep Time 15

Cook Time 15

Total Time 30

Course Appetizer

Cuisine American

Servings servings

Calories 396 kcal

Equipment

Cast iron skillet

Ingredients

12 frozen roll dough balls
2 tablespoons butter melted
1 cup chicken cooked and shredded
8 oz cream cheese softened
½ cup Monterey jack cheese shredded
1/2 cup cheddar cheese shredded
½ cup buffalo sauce
¼ cup blue cheese dressing

Instructions

A day before, follow the instructions on the bag of frozen rolls, to thaw them. The day of, follow instructions to let them rise. Reserve two dough balls for the face and stem.
Preheat oven to 375°F (190°C).
Place the risen rolls around the outside of a greased oven-safe pan or cast iron skillet. Brush with melted butter.
In a bowl, combine chicken, cream cheese, monterey jack, cheddar, buffalo sauce, and blue cheese dressing.
Fill the middle of the dish with the dip filling.
Using one reserved dough ball, roll it out and cut out a jack o’lantern face. Press the other one into a stem shape. Place the face on top of the dip and the stem on top of the "pumpkin". I let mine overlap the cast iron dish.
Put the skillet in the oven. Once the dough is golden, remove it from the oven. The baking will take about 25 minutes.

Nutrition

Calories: 396kcalCarbohydrates: 21gProtein: 7gFat: 32gSaturated Fat: 13gPolyunsaturated Fat: 5gMonounsaturated Fat: 12gTrans Fat: 0.1gCholesterol: 48mgSodium: 713mgPotassium: 83mgFiber: 2gSugar: 2gVitamin A: 396IUVitamin C: 0.01mgCalcium: 168mgIron: 2mg

Tried this recipe?Let us know how it was!