Halloween Buffalo Chicken Skillet Dip

This is the dip that disappears first at any Halloween gathering: shredded chicken folded through cream cheese, buffalo sauce and ranch, baked in a cast-iron skillet until it bubbles and the cheese goes golden at the edges.

It takes ten minutes to mix and twenty in the oven, and it uses rotisserie chicken, so there is no extra cooking before you start. Put the skillet straight on the table and let everyone dig in.

For Halloween, serve it in the skillet with chips and celery around it, and add a few olive ‘eyeballs’ on top if you want to lean into the spooky theme.

Ingredients

• 400 g (about 2.5 cups) cooked shredded chicken, rotisserie chicken works well
• 200 g (about 0.75 cup) cream cheese, softened
• 120 ml (0.5 cup) buffalo-style hot sauce
• 60 ml (0.25 cup) ranch dressing, plus extra to drizzle
• 100 g (about 1 cup) shredded mozzarella
• 50 g (about 0.5 cup) shredded cheddar
• 2 spring onions, thinly sliced

To serve

• Tortilla chips
• Celery sticks
• Carrot sticks

Instructions

1. Heat the oven: Preheat the oven to 200C (400F). Put a 25 cm (10 inch) cast-iron skillet or ovenproof dish nearby.
2. Mix the base: In a bowl, stir the cream cheese, buffalo sauce and ranch dressing together until smooth. Fold in the shredded chicken, half the mozzarella and half the cheddar.
3. Fill the skillet: Spoon the mixture into the skillet and spread it level. Scatter the remaining mozzarella and cheddar evenly over the top.
4. Bake: Bake for 18 to 20 minutes until the dip is bubbling all over and the cheese on top is golden in spots. It should be piping hot in the centre.
5. Finish and serve: Rest for 5 minutes so it thickens slightly, then drizzle with extra ranch and scatter over the spring onions. Serve straight from the skillet with tortilla chips, celery and carrot sticks for dipping.

Tips for the best result

• Rotisserie chicken is the shortcut that makes this a ten-minute mix; shred it while it is still slightly warm and it folds in more easily.
• If your skillet is smaller than 25 cm, use a baking dish instead so the dip does not bubble over.
• Let it rest for 5 minutes before serving. It thickens as it cools slightly and is much easier to scoop.

Storing and reheating

Cool and refrigerate leftovers in an airtight container for up to 3 days. Reheat gently in a small pan or microwave with a splash of milk until hot and creamy again. Freezing is not recommended, as the cream cheese can turn grainy.

Frequently asked questions

Can I reheat this dip?

Yes. Stir in 1 to 2 tablespoons of milk or cream when reheating and warm it gently; the cheese will loosen back into a dip.

Can I make it ahead for a party?

Yes. Assemble it in an ovenproof dish up to a day ahead, cover and refrigerate, then bake for an extra 5 minutes until bubbling.

Is this dip very spicy?

Use a mild buffalo-style sauce or swap half the sauce for tomato sauce, and skip the extra hot sauce drizzle. It will still taste like buffalo chicken, just gentler.

Can I make it dairy-free?

Yes. Use a dairy-free cream cheese and a melting dairy-free cheese, and check that your buffalo sauce is dairy-free too.