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featured bbq chicken dip
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4.47 from 32 votes

BBQ Chicken Dip Recipe

This creamy, cheesy oven-baked BBQ chicken dip with cream cheese and ranch is a must-make appetizer for game day! Hot, easy, and delicious!
Prep Time10 minutes
Cook Time50 minutes
Total Time1 hour
Course: Appetizer
Cuisine: American
Servings: 8 people
Calories: 411kcal
Author: Becky Hardin

Equipment

  • Baking Sheet
  • 8x8 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
    2 raw seasoned chicken breasts on a parchment-lined baking sheet.
  • Set aside to cool to touch, then chop into bite-sized pieces.
    cubed cooked seasoned chicken on a cutting board.

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
    bbq chicken dip in a glass bowl.
  • Spoon into an 8x8-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
    shredded cheese over bbq-sauce topped bbq chicken dip in a square baking pan.
  • 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!
    gooey baked bbq chicken dip topped with green onions in a baking dish.

Video

Notes

*Feel free to use leftover cooked chicken or rotisserie chicken from the store. Simply skip the first few steps and go straight to mixing the dip together.
**Regular cream cheese with the full-fat content creates the richest flavor and creamiest consistency. However, you can use low-fat if you want.
Tips:
  • 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 9x13 pan.
Crockpot Instructions: Cook the chicken as described or follow my crockpot shredded chicken recipe. Then add everything to the crockpot (except the BBQ sauce and cheese for topping) and cook on LOW for 1.5-2 hours. Top with the BBQ sauce and shredded cheese, cover, and cook for 5 more minutes, or until the cheese is melted. Top with green onions to serve.
Make-Ahead:  I often mix everything together (without baking) the night before, then just pop it in the oven before guests arrive. It saves time and keeps stress off party day.
Storage: Store BBQ chicken dip in an airtight container in the refrigerator for 3 days.

Nutrition

Serving: 1serving | Calories: 411kcal | Carbohydrates: 17g | Protein: 20g | Fat: 29g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 98mg | Sodium: 862mg | Potassium: 380mg | Fiber: 1g | Sugar: 14g | Vitamin A: 770IU | Vitamin C: 2mg | Calcium: 210mg | Iron: 1mg