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Lighter Buffalo Chicken Dip in a Perfect Pumpkin Bread Bowl

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A lighter version of buffalo chicken dip served in a roasted pumpkin bread bowl, combining spicy buffalo dip with sweet, tender pumpkin for a crowd-pleasing fall appetizer.

Ingredients

Scale
  • 1 medium sugar pumpkin (about 2–3 pounds)
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 2 cups cooked shredded chicken
  • 8 ounces cream cheese, softened
  • 1/2 cup plain Greek yogurt
  • 1/2 cup buffalo hot sauce
  • 1 cup shredded sharp cheddar cheese, divided
  • 1/2 cup crumbled blue cheese (optional)
  • 1 tablespoon ranch seasoning mix
  • 2 green onions, sliced

Instructions

  1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
  2. Prepare the pumpkin: Cut off the top about 2 inches from the stem. Scoop out seeds and stringy pulp. Rinse inside and pat dry.
  3. Season the pumpkin: Brush inside and outside with olive oil. Sprinkle inside with salt, pepper, and garlic powder. Place on baking sheet cut side up. Put the top back on.
  4. Pre-bake the pumpkin for 20-25 minutes until it starts to soften but still holds its shape.
  5. Make the dip: In a medium bowl, combine softened cream cheese and Greek yogurt until smooth. Add shredded chicken, buffalo hot sauce, half the cheddar cheese, blue cheese (if using), and ranch seasoning. Stir until well combined.
  6. Fill the pumpkin: Remove pre-baked pumpkin from oven. Remove top. Spoon dip into pumpkin, leaving about 1/2 inch of space.
  7. Top with remaining cheddar cheese.
  8. Bake filled pumpkin without the top for 20-25 minutes until dip is hot and bubbly and cheese is melted and slightly browned.
  9. Let cool for 5 minutes. Sprinkle with sliced green onions.
  10. Serve immediately. Use pumpkin top as a lid or set aside. Scoop dip with pumpkin bread, crackers, tortilla chips, or vegetable sticks.

Notes

Choose a sugar pumpkin (pie pumpkin) for best results. Pre-baking the pumpkin is crucial to ensure it is tender. If the pumpkin browns too quickly, tent with foil. For a vegetarian version, swap chicken for chickpeas or cauliflower. The dip can be made ahead and stored in the refrigerator for up to 2 days.

Nutrition

Keywords: buffalo chicken dip, pumpkin bread bowl, fall appetizer, lighter dip, game day snack, Halloween recipe, Thanksgiving appetizer

Find it online: https://zestynora.com/lighter-buffalo-chicken-dip-in-a-perfect-pumpkin-bread-bowl/