This oven baked BBQ chicken dip is a must have appetizer the next time you are entertaining! Super easy to make, this hot dip is not shy in the flavor department!
Preheat the oven to 425℉. Rub the chicken breasts with oil, salt, and pepper. Place on a parchment lined baking sheet and cook for 18-25 minutes 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 large chicken breasts, 1 tablespoon olive oil, salt & pepper
Lower the oven temperature to 350℉. In a bowl, stir together the cream cheese, ¾ cup barbecue 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 8x8 baking dish, smoothing out the top. Top with remaining ¼ cup 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!
Video
Notes
To save time, use a store-bought rotisserie chicken or leftover chicken.
Double for a large party and bake in a 9x13 inch pan.
Serve with tortilla chips, potato chips, bread or veggies!
I like to use a full fat cream cheese for the richest flavor, but you can use low fat if you prefer.
The cream cheese should be at room temperature so that it's easy to combine with the other ingredients.
Storage: Store BBQ chicken dip in an airtight container in the refrigerator for 3 days.