Smokey BBQ Chicken Dip Recipe

Introduction

This Smokey BBQ Chicken Dip is a crowd-pleasing appetizer perfect for gatherings or game day. Creamy, cheesy, and packed with savory shredded chicken and a smoky BBQ kick, it’s easy to make and irresistible to share.

Ingredients

• 2 large chicken breasts
• 1 tablespoon oil
• 2 small red onions, chopped
• 2 teaspoons brown sugar
• 2 (8-ounce) blocks cream cheese, brought to room temperature
• ¾ cup ranch dressing
• 1 ¼ 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

1. Step 1: Poach the chicken by bringing a medium pot of water to a boil. Add the chicken breasts, ensuring they are submerged. Cover and remove from heat. Let cook for 20–30 minutes until the internal temperature reaches 165°F. Once cool enough to handle, shred the chicken with two forks.
2. Step 2: Caramelize the onions by heating 1 tablespoon of oil in a skillet over medium-high heat. Add the chopped onions and cook, stirring occasionally, for 10–15 minutes. Sprinkle the brown sugar over the onions and continue cooking until they are golden and caramelized. Remove from heat.
3. Step 3: Preheat the oven to 425°F (220°C). In a large bowl, combine the softened cream cheese, ranch dressing, BBQ sauce, minced garlic, diced red bell pepper, chopped green onions, shredded sharp cheddar and mozzarella cheeses, drained corn, caramelized onions, and shredded chicken. Mix thoroughly.
4. Step 4: Transfer the mixture to a cast iron skillet or an oven-safe baking dish. Drizzle additional BBQ sauce on top and sprinkle with extra cheddar and mozzarella cheese.
5. Step 5: Bake for 20–25 minutes until the dip is bubbly and the cheese is melted and golden.
6. Step 6: Remove from the oven, drizzle more BBQ sauce over the top, and garnish with chopped green onions. Serve warm with crackers, chips, or fresh veggies.

Tips & Variations

• For extra smoky flavor, use smoked paprika in the dip mixture or add a splash of liquid smoke.
• Substitute rotisserie chicken to save time on poaching and shredding.
• Swap out the corn for black beans for a different texture and flavor.
• To make it spicier, add chopped jalapeños or a dash of hot sauce to the mixture.

Storage

Store any leftover dip in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through, stirring occasionally for even heating. This dip can also be frozen for up to 1 month; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this dip ahead of time?

Yes, you can mix all the ingredients and assemble the dip before baking. Cover and refrigerate for up to 24 hours, then bake just before serving.

What can I serve with this BBQ chicken dip?

This dip pairs well with crackers, tortilla chips, sliced baguette, pita bread, or fresh vegetables like celery, carrots, and bell pepper strips.

Smokey BBQ Chicken Dip Recipe

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★★★★★

4.6 from 333 reviews

• Author: Olivia
• Total Time: 1 hour 5 minutes
• Yield: 8 servings 1x

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Description

This Smokey BBQ Chicken Dip is a rich, cheesy appetizer featuring tender poached chicken, caramelized onions, and a blend of sharp cheddar and mozzarella cheeses mingled with creamy ranch and tangy BBQ sauce. Baked until bubbly and golden, it’s perfect for parties, game days, or casual gatherings, served hot with chips, crackers, or fresh veggies.

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Ingredients

Scale 1x2x3x

For the Dip:

• 2 large chicken breasts
• 1 tablespoon oil
• 2 small red onions, chopped
• 2 teaspoons brown sugar
• 2 (8-ounce) blocks cream cheese, brought to room temperature
• ¾ cup ranch dressing
• 1 ¼ 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

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Instructions

1. Poach the Chicken: Bring a medium pot of water to a boil over high heat. Once boiling, add the chicken breasts ensuring they are fully submerged. Return to a boil, cover the pot, then remove from heat. Let the chicken cook in the hot water for 20–30 minutes until the internal temperature reaches 165°F (74°C). Remove the chicken and shred it using two forks once cool enough to handle.
2. Caramelize the Onions: Heat 1 tablespoon of oil in a skillet over medium-high heat. Add the chopped red onions and cook, stirring occasionally for 10–15 minutes until they soften. Sprinkle the brown sugar over the onions and continue cooking until golden and caramelized. Remove from heat and set aside.
3. Preheat the Oven: Set your oven to 425°F (220°C) to prepare for baking the dip.
4. Mix the Dip Ingredients: In a large bowl, combine the softened cream cheese, ranch dressing, 1 ¼ cups BBQ sauce, minced garlic, diced red bell pepper, chopped green onions, shredded sharp cheddar and mozzarella cheeses, drained corn kernels, caramelized onions, and shredded chicken. Stir well to fully combine all ingredients.
5. Prepare for Baking: Transfer the mixture to a cast iron skillet or any oven-safe baking dish. Drizzle additional BBQ sauce on top and sprinkle extra shredded cheddar and mozzarella cheese over the surface.
6. Bake the Dip: Place the skillet in the preheated oven and bake for 20–25 minutes, or until the dip is bubbly and the cheese on top is melted and golden brown.
7. Garnish and Serve: Remove the baked dip from the oven. Drizzle more BBQ sauce on top and garnish with additional chopped green onions. Serve warm with crackers, chips, or fresh vegetables for dipping.

Notes

• Make sure the cream cheese is softened to room temperature for easier mixing.
• Use a cast iron skillet to retain heat and give the dip a nice crust while baking.
• You can substitute chicken breasts with cooked rotisserie chicken for quicker preparation.
• For a spicier version, add diced jalapeños or a dash of hot sauce.
• Leftovers can be refrigerated for up to 3 days and reheated in the oven.

• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Category: Appetizer
• Method: Baking
• Cuisine: American

Keywords: BBQ chicken dip, cheesy chicken dip, baked dip, party appetizer, game day snack