Hot Chili Corn Dip in a Pumpernickel Coffin | Spooky Halloween Appetizer

Serve up a frightfully festive dish this October with our Hot Chili Corn Dip in a Pumpernickel Coffin! This spooky Halloween dip combines bold Tex-Mex flavors with a hauntingly clever presentation—perfect for Halloween party food ideas, potlucks, or game nights.

Why This Spooky Dip is Perfect for Halloween

Fun and Festive Presentation

A coffin made from pumpernickel bread? Yes, please. This eerie edible centerpiece is a guaranteed conversation starter. Bonus points for the olive spiders crawling across the cheesy surface!

Crowd‑Pleasing Flavor Combo

This chili corn dip recipe blends ground turkey, sweet corn, poblano pepper, and chipotle for a smoky kick. Add salsa con queso and Colby Jack cheese, and you’ve got a gooey, spicy, hearty dip that disappears fast.

Easy to Make Ahead for Parties

You can prep the dip and carve the coffin earlier in the day. Just pop it in the oven before guests arrive and serve warm with chips or veggies.

Ingredients You’ll Need

Chili Corn Dip Ingredients

• 8 oz ground turkey (or beef)
• 2 cups corn kernels, thawed
• 1 poblano pepper, chopped
• ½ tsp chipotle chile pepper
• ¼ tsp salt
• 1 can (10 oz) diced tomatoes with lime and cilantro (e.g., Rotel)
• 1 cup salsa con queso
• 1½ cups shredded Colby Jack cheese (divided)
• 5 scallions, chopped

Pumpernickel Coffin Crust Ingredients

• 1 rectangular loaf unsliced pumpernickel bread (about 1 lb)
• 1 tsp black concentrated food coloring
• 1 tbsp water

Optional Toppings & Garnish

• 6 large canned pitted olives (for spiders)
• Extra cheese, jalapeños, or fresh herbs

Step‑by‑Step Instructions

Prepare the Chili Corn Dip

1. In a large nonstick skillet over medium heat, cook turkey, corn, poblano, chipotle, and salt until turkey is no longer pink (internal temp should reach 165°F), about 10 minutes.
2. Stir in diced tomatoes and juices; cook 5–7 minutes until liquid evaporates.
3. Remove from heat. Stir in salsa con queso, 1 cup cheese, and scallions.

Shape and Bake the Pumpernickel Coffin

1. Preheat oven to 400°F. Line a rimmed baking sheet with parchment.
2. Slice a ½-inch thick lid from the top of the loaf and set aside.
3. Hollow out the loaf, leaving a ½-inch shell.
4. Mix food coloring with water and brush over the crust and lid.

Assemble the Dip Inside the “Coffin”

1. Spoon hot chili corn dip into the bread shell.
2. Top with remaining ½ cup cheese.
3. Place the lid slice next to the coffin on the baking sheet.

Tips for Baking Evenly and Presentation

• Bake for 20 minutes until filling is hot and cheese is melted.
• Bake lid slice for 5–7 minutes until crust is set.
• Garnish with olive spiders: slice olives for legs, place whole olives on top, and attach legs.

Tips & Variations for Extra Spook Factor

Add Ghost-Shaped Cheese or Veggie Garnishes

Use cookie cutters to shape cheese or bell peppers into ghosts, bats, or pumpkins.

Make It Vegetarian or Vegan-Friendly

Swap turkey for black beans or lentils. Use plant-based queso and cheese.

Spice Level Adjustments

Dial up the heat with jalapeños or hot sauce—or tone it down with mild salsa.

FAQs About Chili Corn Dip

Can I Make It Ahead of Time?

Yes! Prep the dip and coffin shell earlier in the day. Refrigerate and bake before serving.

How Long Does It Keep?

Store leftovers in an airtight container for up to 3 days. Reheat in the oven or microwave.

Can I Use Another Bread Instead of Pumpernickel?

Absolutely. Rye or sourdough work well, but pumpernickel’s dark color adds spooky flair.

Serving Suggestions & Party Hacks

Pair With Tortilla Chips, Crackers, or Sliced Veggies

Offer a variety of dippers so guests can scoop up every cheesy bite.

Great for Halloween Parties, Potlucks, or Game Nights

Serve as a centerpiece with other Halloween appetizer recipes like:

Mummy Dogs Recipe

Instant Pot FootLoaf-Perfect Halloween Dinner

Ghostly Pirate Cake 

Easy Spooky Pretzels Recipe | Fun Halloween Snack for Kids

Boozy Party Cake Cocktail Milkshakes | The Ultimate Adult Dessert Drink

Final Thoughts

This Hot Chili Corn Dip in a Pumpernickel Coffin is the ultimate spooky Halloween appetizer—easy to make, wildly festive, and packed with flavor. Pin it, share it, and tag your creepy creations with #CoffinDipParty!

Continue to Content

Yield: 8 servings

Hot Chili Corn Dip in a Pumpernickel Coffin | Spooky Halloween Appetizer

Prep Time: 20 minutes

Cook Time: 5 hours 30 minutes

Additional Time: 10 minutes

Total Time: 6 hours

Serve up a spooky hit this Halloween with this hot chili corn dip baked inside a pumpernickel bread coffin! Cheesy, spicy, and topped with creepy olive spiders—perfect for parties, potlucks, and festive October snacking.

Print

Ingredients

For the Dip:

• 8 oz ground turkey (or beef)
• 2 cups corn kernels, thawed
• 1 poblano pepper, chopped
• ½ tsp chipotle chile pepper
• ¼ tsp salt
• 1 can (10 oz) diced tomatoes with lime and cilantro (e.g., Rotel)
• 1 cup salsa con queso
• 1½ cups shredded Colby Jack cheese (divided)
• 5 scallions, chopped

For the Coffin:

• 1 rectangular loaf unsliced pumpernickel bread (about 1 lb)
• 1 tsp black concentrated food coloring
• 1 tbsp water

Optional Garnish:

• 6 large canned pitted olives (for spiders)
• Extra cheese, jalapeños, or fresh herbs

Instructions

Instructions

1. Prepare the Dip:
   Heat a large nonstick skillet over medium heat. Add turkey, corn, poblano, chipotle, and salt. Cook until turkey is no longer pink (internal temp should reach 165°F), about 10 minutes.
   Stir in diced tomatoes and juices; cook 5–7 minutes until liquid evaporates.
   Remove from heat. Stir in salsa con queso, 1 cup cheese, and scallions.
2. Shape the Coffin:
   Preheat oven to 400°F. Line a rimmed baking sheet with parchment.
   Slice a ½-inch thick lid from the top of the loaf and set aside.
   Hollow out the loaf, leaving a ½-inch shell.
   Mix food coloring with water and brush over the crust and lid.
3. Assemble and Bake:
   Spoon hot dip into the bread shell. Top with remaining ½ cup cheese.
   Place the lid slice next to the coffin on the baking sheet.
   Bake for 20 minutes until filling is hot and cheese is melted.
   Bake lid slice for 5–7 minutes until crust is set.
4. Garnish with Olive Spiders:
   Slice olives for legs and place whole olives on top of the dip.
   Attach legs to bodies. Secure lid with toothpicks if desired (remove before serving).

Notes

You can prep the dip and carve the coffin earlier in the day—just bake before serving.

Swap turkey for black beans or lentils for a vegetarian version.

Use rye or sourdough if pumpernickel isn’t available, but the dark color adds spooky flair.

Store leftovers in an airtight container for up to 3 days. Reheat in oven or microwave.

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 279Total Fat: 17gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 56mgSodium: 575mgCarbohydrates: 18gFiber: 3gSugar: 4gProtein: 17g

The Nutritional Information may not be accurate. This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

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