BBQ Chicken Dip Recipe

BBQ Chicken Dip Recipe – Sweet, tangy, and filled with gooey melted cheese, this fun, and irresistible dip is perfect for any occasion! Filled with juicy shredded chicken, sweet BBQ sauce, creamy ranch dressing, caramelized onions, and melted cheese, everyone will come begging for the recipe!

BBQ Chicken Dip

I thought it would be fun to stop in and chat over this dreamy skillet filled with cheesy, gooey BBQ Chicken Dip to see how everyone is doing…

If you love BBQ chicken pizza then I can pretty much promise you that you will go completely BONKERS for this BBQ Chicken Dip. Creamier, cheesier, and just about the best thing I have ever baked in this cast iron skillet of mine.

Filled with shredded chicken, BBQ sauce, ranch dressing, sweet corn, SO MUCH CHEESE, and irresistible caramelized onion, it’s easy to see why this is the best dip ever.

Ok, so, what exactly is in this BBQ Chicken Dip? And how do you make it?

BBQ Chicken Dip Ingredients

Most of these ingredients – like the chicken, BBQ sauce, and cheese – should seem pretty obvious. But, I like to be thorough; so I’m going to explain each of them to you.

• Chicken. I Poached my chicken in boiling water and simply shredded it afterward. Simple, and easy enough to do ahead of time. Feel free to use rotisserie chicken if you prefer, or your favorite baked chicken chopped into small bite-size pieces. If you’re worried that the chicken will be too dry, don’t worry about that. There’s plenty of other goodies going into the dip to compensate.
• Caramelized onions. I should note that you don’t have to caramelize your onions. However, you should. It will take a little extra time and energy, BUT, it’s so worth it!
• Cream cheese. I don’t recommend low-fat or fat-free cream cheese, you guys. Go for the full-fat stuff. And, please allow your cream cheese to come to room temperature! It is literally impossible to combine cream cheese when it’s cold.
• Ranch dressing. Use your fav!
• BBQ Sauce. Same as above, use your fav! I love a BBQ sauce that is a little less smokey and a little sweeter.
• Garlic. It’s nearly impossible for me to make any kind of recipe without the addition of fresh garlic. If you’re not a fan, feel free to leave it out/
• Bell pepper. I had a red bell pepper leftover in the refrigerator so I tossed it in. If I can sneak in any extra veggies into a skillet full of cheese and get my kid to get it then I am all for it.
• Green onions. Basically mandatory…or not. But given all the creamy, cheesy, gooeyness, sharp green onions help balance things out.
• Cheeses. Use your fav! Cheddar and Mozzarella are my go-to for dips like this but feel free to go wild and have fun!
• Corn. Ahh, sweet corn. Guys, I love sweet corn. The contrast with the cheese and BBQ sauce is super yummy.

How to make BBQ Chicken Dip

1. Poach your chicken. Bring a medium pot of water to a boil over high heat. Once boiling, add the chicken breasts so that they are fully submerged in the water (by at least 1-inch). Return to a boil, cover, and remove from heat. Allow chicken to cook for approximately 20-30 minutes, or until internal temperature registers 165 degrees F. Carefully remove the chicken from the pot and, once cool enough to handle, shred using two forks. 
2. Caramelize the onions. As the chicken cooks, prepare the onions. Heat 1 tablespoon of oil in a medium-to-large skillet over medium-high heat. Add the chopped onion and cook, stirring occasionally, for 10-15 minutes. Sprinkle the brown sugar over the onions and continue to cook until brown and caramelized. Remove from heat and set aside.
3. Preheat oven to 425 degrees F.
4. Mix all the ingredients together. Grab a large mixing bowl and add all the ingredients (softened cream cheese, ranch dressing, BBQ sauce, garlic, red bell pepper, green onion, cheeses, corn, caramelized onions, AND, the chicken). Mix well to combine (this is where it will come in handy to have room-temperature cream cheese).
5. Bake. Transfer the mixture to a large cast iron or oven-safe skillet (or baking dish). Drizzle the top with additional BBQ sauce and sprinkle with a mixture of cheddar and mozzarella cheese. Bake for approximately 20-25 minutes, or until the mixture is bubbly and cheese is golden and melted.
6. Garnish and Serve. Drizzle with additional BBQ sauce and green onions.

Can you prepare any of this ahead of time?

Yes! Absolutely!

If you know that you will be hosting a party and want to get a jump start on cooking, this BBQ Chicken Dip Recipe is great for that. In fact, you can do this three ways-

• Prepare the chicken and the caramelized onions ahead of time. These two steps are the most “hands-on” and time consuming, so feel free to prepare each of these the day before.
• Prepare everything ahead of time and bake later. In other words, if you have a party the next day and you want to have your BBQ Chicken Dip ready to be popped in the oven for the next day, simply prepare everything, assemble, and refrigerate until ready to bake.
• The slow cooker. Yes, you can make this BBQ Chicken Dip in the Slow Cooker. However, you will need to prepare the chicken and the caramelized onions first. Once the chicken and the onions are cooked, simply add everything to your slow cooker and cook on HIGH for 1-2 hours or LOW for 2-3 hours (stirring occasionally).

More dip recipes,

• Hot Crab Artichoke Dip Recipe
• Buffalo Chicken Dip Recipe <— Reader Favorite!!!
• Easy Black Bean Dip Recipe
• Ricotta and White Bean Dip
• Homemade White Bean Hummus
• Beet Hummus
• Muhammara Recipe (Red Pepper and Walnut Dip)

If you try making this Barbeque Chicken Dip Recipe, please leave me a comment and let me know! I always love to read your thoughts and feedback!

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BBQ Chicken Dip

4.94 from 16 votes

Sweet, tangy, and filled with gooey melted cheese, this BBQ Chicken Dip is fun and irresistible dip for any occasion!

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Course: Appetizer

Cuisine: American

Prep Time: 10 minutes

Cook Time: 50 minutes

Total Time: 1 hour

Servings: 12 as an appetizer

Calories: 367kcal

Author Jessica Randhawa

Ingredients

US Customary - Metric

• 2 large chicken breasts
• 1 tbsp oil
• 2 small red onions - chopped
• 2 tsp brown sugar
• 2 (8-ounce) blocks cream cheese - brought to room temperature
• 3/4 cup Ranch dressing
• 1 1/4 cups BBQ Sauce - plus more for drizzling
• 4 cloves garlic - minced
• 1 red bell pepper - seeded and diced
• 1 cup green onions - chopped
• 1 cup sharp cheddar cheese - shredded, plus more for topping
• 1 cup mozzarella cheese - shredded, plus more for topping
• 1 (15 ounce) can corn kernels - drained

Instructions

• Poach your chicken. Bring a medium pot of water to a boil over high heat. Once boiling, add the chicken breasts so that they are fully submerged in the water. Return to a boil, cover, and remove from heat. Allow chicken to cook for approximately 20-30 minutes, or until internal temperature registers 165 degrees F. Carefully remove the chicken from the pot and, once cool enough to handle, shred using two forks. 
• Caramelize the onions. As the chicken cooks, prepare the onions. Heat 1 tablespoon of oil in a medium-to-large skillet over medium-high heat. Add the chopped onion and cook, stirring occasionally, for 10-15 minutes. Sprinkle the brown sugar over the onions and continue to cook until brown and caramelized. Remove from heat and set aside.
• Preheat oven to 425 degrees F. and grab a large mixing bowl. Add all the ingredients (softened cream cheese, ranch dressing, BBQ sauce, garlic, red bell pepper, green onion, cheeses, corn, caramelized onions, AND, the chicken). Mix well to combine.
• Transfer the mixture to a large cast iron or oven-safe skillet (or baking dish). Drizzle the top with additional BBQ sauce and sprinkle with a mixture of cheddar and mozzarella cheese. Bake for approximately 20-25 minutes, or until mixture is bubbly and cheese is golden and melted.
• Drizzle with additional BBQ sauce, if desired, and serve with your favorite crackers and chips! Enjoy!

Nutrition

Calories: 367kcal | Carbohydrates: 18g | Protein: 11g | Fat: 27g | Saturated Fat: 11g | Cholesterol: 75mg | Sodium: 733mg | Potassium: 291mg | Fiber: 1g | Sugar: 13g | Vitamin A: 1135IU | Vitamin C: 16.8mg | Calcium: 180mg | Iron: 0.8mg

(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)

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