BBQ chicken dip is my go-to party appetizer! It’s perfect for game day, drinks with friends, or any other occasion that calls for a good dip. It features tender bites of white meat chicken nestled into a creamy, cheesy BBQ ranch mixture that’s sure to make your mouth water! It’s one of my favorite things to make for Sunday night football.
BBQ Chicken Dip Recipe
I love that it takes just 10 minutes to assemble this easy BBQ chicken dip recipe! After that, the oven does the rest of the work for me. Pantry staples like store-bought BBQ sauce and Ranch dressing do the heavy lifting for flavor– don’t forget the cheese!
When I make this tried and true dip, I like to do so about an hour before the party starts. That way, it’s hot and ready as soon as my guests arrive! I usually make a double batch, since it tends to go quickly!
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How to Store and Reheat
This dip is best enjoyed fresh out of the oven. However, you can store any leftovers you have in an airtight container for up to 3 days. I recommend reheating the entire dish right back in the oven for the best results! Or, you can pop individual servings in the microwave for just 30 seconds at a time.
Notes and Tips
- To save time, you can use a store-bought rotisserie chicken instead. Leftover chicken also works great!
- Want to double it? Awesome! Just make it in a 9×13 pan.
- Regular cream cheese with the full-fat content creates the richest flavor and creamiest consistency. However, you can use low-fat if you want.
- You’ll need the cream cheese to be softened. Make sure you let it adjust on the kitchen counter for an hour or so prior to using it.
BBQ Chicken Dip Recipe
Ingredients
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- Kosher salt and freshly ground black pepper to taste
- 8 ounces cream cheese room temperature (1 brick)
- 1 cup BBQ sauce divided
- ½ cup ranch dressing
- ¼ cup sour cream
- 1½ cups freshly shredded cheddar cheese divided
- 2 green onions chopped and divided
Equipment
- Baking Sheet
- 8×8 Baking Dish
Instructions
- Preheat the oven to 425℉. Rub the chicken breasts with oil, salt, and pepper. Place on a parchment-lined baking sheet and bake for 18-25 minutes, or until the thickest part of the breast reads 165℉ on a thermometer. Set aside to cool to touch, then chop into bite-sized pieces.2 boneless, skinless chicken breasts, 1 tablespoon olive oil, Kosher salt and freshly ground black pepper
- Lower the oven temperature to 350℉. In a bowl, stir together the cream cheese, ¾ cup of BBQ sauce, ranch dressing, sour cream, half of the cheese, and half of the green onion with the chicken pieces.8 ounces cream cheese, 1 cup BBQ sauce, ½ cup ranch dressing, ¼ cup sour cream, 1½ cups freshly shredded cheddar cheese, 2 green onions
- Spoon into an 8×8-inch baking dish, smoothing out the top. Top with the remaining ¼ cup of BBQ sauce, and sprinkle on the remaining cheese. Bake for 25-30 minutes until the cheese is melted and the dip is bubbling around the edges.1 cup BBQ sauce
- Garnish with the remaining green onions and enjoy!
Notes
How to Make BBQ Chicken Dip Step-by-Step
Bake the Chicken: Preheat your oven to 425℉. Rub 2 boneless, skinless chicken breasts with 1 tablespoon of olive oil and salt and pepper to taste. Place on a parchment-lined baking sheet and bake for 18-25 minutes, or until the thickest part of the breast reads 165℉ on a thermometer. Set aside to cool to touch, then chop into bite-sized pieces.
Mix the Dip: Lower the oven temperature to 350℉. In a bowl, stir together 8 ounces (1 brick) of cream cheese, ¾ cup of BBQ sauce, ½ cup of ranch dressing, ¼ cup of sour cream, ¾ cup of freshly shredded cheddar cheese, and 1 chopped green onion with the chicken pieces.
Bake the Dip: Spoon into an 8×8-inch baking dish, smoothing out the top. Top with the remaining ¼ cup of BBQ sauce, and sprinkle on the remaining ¾ cup of cheese. Bake for 25-30 minutes until the cheese is melted and the dip is bubbling around the edges. Garnish with the remaining chopped green onions and enjoy!
How much rotisserie chicken do I need to use for this recipe?
We would use all of the breast meat from a rotisserie chicken!