My BBQ chicken dip is one of my most-requested appetizers, and for good reason! This oven-baked dip is loaded with cream cheese, sour cream, ranch, and cheddar, plus tender chicken smothered in tangy barbecue sauce. I love how easy it is to throw this dip together, and it’s one of my favorite things to make for game day!
Cream Cheese BBQ Ranch Chicken Dip
I love that it takes just 10 minutes to assemble this easy barbecue chicken dip recipe! After that, the oven does the rest of the work for me. And pantry staples like store-bought BBQ sauce and ranch dressing do the heavy lifting for flavor. This cream cheese BBQ chicken dip always comes out bubbling, gooey, and ready for dipping chips, crackers, or veggies.
I usually prep my dip about an hour before guests arrive so it’s hot and ready to serve right as the game kicks off. If you’re feeding a crowd, double the batch and bake it in a 9×13 dish–you’ll be glad you did!
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Use Shredded Chicken
Speed up this BBQ dip recipe by using shredded/leftover chicken instead of baking chicken breasts from scratch. This will save you up to 25 minutes, so you can get straight to baking the dip. Simply mix about 3 cups of cooked chicken (shredded, diced, rotisserie) with the dip ingredients, place it into a baking dish, and let it heat through.
BBQ Chicken Dip Recipe
Equipment
- Baking Sheet
- 8×8 Baking Dish
Ingredients
For the Chicken:
- 2 boneless, skinless chicken breasts (*)
- 1 tablespoon olive oil
- kosher salt (to taste)
- ground black pepper (to taste)
For the Dip:
- 8 ounces cream cheese (1 brick, room temperature**)
- 1 cup BBQ sauce (divided)
- ½ cup ranch dressing
- ¼ cup sour cream (room temperature)
- 1½ cups shredded cheddar cheese (divided)
- 2 green onions (chopped and divided)
Instructions
Cook the Chicken:
- 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.2 boneless, skinless chicken breasts, 1 tablespoon olive oil, kosher salt, ground black pepper
- Set aside to cool to touch, then chop into bite-sized pieces.
Make the Dip:
- 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 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.1 cup BBQ sauce, 1½ cups shredded cheddar cheese
- Bake for 25-30 minutes until the cheese is melted and the dip is bubbling around the edges.
- Garnish with the remaining green onions and enjoy!
Notes
- Let the cream cheese soften before using, so it’s easy to mix into the dip. I just set it on the counter while I’m cooking the chicken; or about 30-60 minute before I mix the dip.
- Want to double it? Awesome! Just make it in a 9×13 pan.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
How to Get the Best Texture
For the smoothest, creamiest texture in your BBQ ranch chicken dip, I recommend letting your cream cheese fully soften before mixing it in. I like to cube it and leave it out while the chicken cooks. This little step makes it blend so much easier and keeps your dip from turning out lumpy. It’s a small detail, but it really makes a difference in the final result.
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 plus 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. If using leftover chicken, skip this step and move directly to mixing the dip.
Cube the Chicken: Set aside the cooked chicken until cool to the touch, then chop into bite-sized pieces. Alternatively, you can shred the chicken with two forks for a finer texture.
Mix the Dip: Next, lower the oven temperature to 350℉. In a large bowl, stir together 8 ounces (1 brick) of room-temperature cream cheese, ¾ cup of BBQ sauce, ½ cup of ranch dressing, ¼ cup of room-temperature sour cream, ¾ cup of shredded cheddar cheese, and 1 chopped green onion, along with the cooked chicken.
Top the Dip: Spoon the dip mixture into an 8×8-inch baking dish, smoothing out the top. Then spread the remaining ¼ cup of BBQ sauce evenly over top, and sprinkle on the remaining ¾ cup of cheese.
Bake the Dip: Bake your BBQ ranch chicken dip in a 350℉ oven for 25-30 minutes; or until the cheese is melted and the dip is bubbling around the edges. Garnish with the remaining chopped green onions and enjoy with tortilla chips or your favorite dipper!
How to Store and Reheat
BBQ chicken dip is best enjoyed fresh out of the oven. However, leftovers can be stored in an airtight container in the refrigerator for up to 3 days. I do not recommend freezing this dip. To reheat, place the entire dish in the oven at 350℉, until warmed through. Or reheat smaller portions in the microwave in 30-second intervals.
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