Why I Love This Recipe

I love this recipe because it brings together all the things that make buffalo chicken dip a favorite: tender shredded chicken, tangy buffalo sauce, creamy cheese, and a hint of ranch to mellow the heat. What makes it even better is how easily I can give it a Halloween twist with ghost-shaped cheese. It’s a total conversation starter, and it always disappears fast at parties. Plus, it’s quick to throw together and perfect for making ahead of time.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 cups cooked shredded chicken (rotisserie works great)
½ cup buffalo sauce (adjust for spice level)
8 oz cream cheese, softened
1 cup shredded mozzarella cheese
½ cup ranch dressing
6–8 slices white cheese (for ghosts)
Black decorating gel or mini olives for eyes
Tools: ghost cookie cutter, mixing bowl, baking dish, spatula

Directions

I start by mixing the shredded chicken with buffalo sauce in a large bowl until everything is evenly coated.
I soften the cream cheese in the microwave for 15–20 seconds, then spread it into the bottom of my baking dish.
I spoon the buffalo chicken mixture over the cream cheese layer and smooth it out.
Next, I drizzle ranch dressing across the top.
Using a ghost cookie cutter, I cut shapes from the white cheese slices and place them gently over the dip.
I bake it at 350°F (175°C) for 15–20 minutes until it’s hot and bubbly.
Once out of the oven, I dot each ghost with eyes made from black decorating gel or mini olive pieces. Serve it warm and watch it vanish!

Servings and timing

Servings: 8
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Variations

Make it milder: I use a milder buffalo sauce or mix in extra ranch if I want it less spicy.
Add heat: I stir in chopped jalapeños or a dash of hot sauce if I want it fiery.
Blue cheese twist: I swap the ranch for blue cheese dressing or add crumbles for a richer flavor.
Dairy-free option: I use dairy-free cream cheese and shredded cheese for a plant-based version.
Meat-free: I substitute the chicken with canned jackfruit or a vegan meat alternative for a vegetarian version.

Storage/Reheating

If I have leftovers, I store them in an airtight container in the fridge for up to 3 days. To reheat, I scoop out a portion and microwave it for about a minute or reheat the whole dish in the oven at 350°F until warm and bubbling again. I avoid freezing it, as the dairy doesn’t hold up well after thawing.

FAQs

What can I serve with Halloween Buffalo Chicken Dip?

I usually serve it with tortilla chips, celery sticks, carrot sticks, or even toasted baguette slices. It also pairs well with festive Halloween-themed snacks for extra flair.

Can I make this dip ahead of time?

Yes, I often assemble it ahead of time and store it in the fridge unbaked. When I’m ready to serve, I just pop it in the oven and add the ghost faces after baking.

Do I need to use a ghost cookie cutter?

Not at all. When I don’t have one, I freehand the ghost shapes with a knife—it still turns out fun and festive.

What kind of cheese works best for the ghosts?

I like using white cheese like mozzarella, provolone, or Monterey Jack because they hold shape and give a good ghostly look when melted.

Can I use canned chicken instead of rotisserie?

Yes, I can use canned chicken in a pinch. I just make sure to drain it well and shred it before mixing with the buffalo sauce.

Conclusion

This Halloween Buffalo Chicken Dip (or Boo-ffalo Dip) is my go-to for spooky season gatherings. It’s fun, flavorful, and brings just the right touch of Halloween spirit to the table. Whether I’m hosting a costume party or just watching scary movies, this warm and gooey dip is always a hit. Give it a try—I promise it’ll haunt your snack table in the best way possible.

Buffalo Chicken Dip (Boo-ffalo Dip)