Barbecue Chicken Dip Recipe

Introduction

This Barbecue Chicken Dip is a crowd-pleasing appetizer that combines tender shredded chicken with smoky bacon, creamy cheese, and tangy barbecue sauce. Perfectly baked until bubbly and topped with crispy bacon, it’s ideal for game day or any casual gathering.

Ingredients

• 2 tablespoons olive oil
• 1.5 cups shredded rotisserie chicken
• 6 strips diced bacon (cooked to crisp)
• 1 medium red onion, diced
• 1 red bell pepper, seeded and diced
• 1/3 cup sliced banana peppers, diced
• 1/4 cup green onions, diced
• 8 oz block cream cheese (room temperature)
• 1/2 cup sour cream
• 1/4 cup ranch dressing
• 1/4 cup BBQ sauce, plus more for topping
• 1 1/2 cups cheddar cheese, shredded (or your favorite melty cheese)
• Tortilla chips for dipping

Instructions

1. Step 1: Preheat your oven to 375 degrees Fahrenheit.
2. Step 2: Heat a skillet over medium heat and add olive oil. Cook the diced red bell pepper until browned and tender, about 3-4 minutes, then remove and set aside.
3. Step 3: Reduce the heat to medium-low. In the same skillet, add the diced red onion and cook until partially caramelized, about 8-10 minutes.
4. Step 4: In a mixing bowl, combine the cream cheese, sour cream, BBQ sauce, and ranch dressing. Mix until the mixture is smooth and creamy.
5. Step 5: Fold the cooked banana peppers, red bell pepper, red onion, shredded chicken, half of the green onions, and half of the shredded cheese into the cream cheese mixture.
6. Step 6: Pour the mixture into an oven-safe skillet, smoothing the top evenly. Spread additional BBQ sauce over the mixture to coat it.
7. Step 7: Sprinkle the remaining shredded cheese on top. Bake uncovered for 20-25 minutes until the edges are bubbly and the cheese is melted. Halfway through baking, add the cooked bacon pieces over the cheese.
8. Step 8: Serve the dip warm and melty with tortilla chips for dipping.

Tips & Variations

• Use a cast iron skillet or any oven-safe dish to bake the dip evenly and keep it warm longer.
• For extra heat, add a pinch of cayenne pepper or chopped jalapeños to the cream cheese mixture.
• Swap the bacon for cooked sausage or omit it for a vegetarian-friendly version.
• Make the dip ahead of time and refrigerate; bake it just before serving to save time.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350 degrees Fahrenheit until warmed through, or microwave in short intervals, stirring occasionally to heat evenly. This dip is best enjoyed fresh but reheats well.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dip ahead of time?

Yes, you can prepare the dip mixture in advance and store it in the refrigerator. When ready to serve, bake it as directed to enjoy warm and melty dip.

What can I use instead of rotisserie chicken?

You can use cooked shredded chicken breast or thighs, leftover grilled chicken, or even canned chicken for convenience. Just ensure the chicken is well shredded for the best texture.

Barbecue Chicken Dip Recipe

Print Recipe

★★★★★

4.5 from 81 reviews

This creamy and savory Barbecue Chicken Dip combines tender shredded rotisserie chicken, crispy bacon, and a blend of tangy and smoky flavors with cream cheese, BBQ sauce, and melted cheddar. Perfectly baked to bubbly, cheesy perfection and served warm with tortilla chips for a crowd-pleasing appetizer or game day treat.

• Author: Elias
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: Approximately 8 servings 1x
• Category: Appetizer
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Main Ingredients

• 2 tablespoons olive oil
• 1.5 cups shredded rotisserie chicken
• 6 strips diced bacon (cooked to crisp)
• 1 medium red onion, diced
• 1 red bell pepper, seeded and diced
• 1/3 cup sliced banana peppers, diced
• 1/4 cup green onions, diced
• 8 oz block cream cheese (room temperature)
• 1/2 cup sour cream
• 1/4 cup ranch dressing
• 1/4 cup BBQ sauce + more for topping
• 1 1/2 cups cheddar cheese, shredded (or your favorite melty cheese)
• Tortilla chips for dipping

Instructions

1. Preheat Oven: Preheat your oven to 375 degrees Fahrenheit to prepare for baking the dip.
2. Cook Red Pepper: Heat a skillet over medium heat and add olive oil. Cook the diced red bell pepper until browned and tender, about 3-4 minutes. Remove from skillet and set aside.
3. Caramelize Onions: Reduce heat to medium-low in the same skillet. Add the diced red onion and cook until partially caramelized, approximately 8-10 minutes, stirring occasionally.
4. Make Creamy Base: In a mixing bowl, combine the cream cheese, sour cream, 1/4 cup BBQ sauce, and ranch dressing. Mix thoroughly until the texture is smooth and creamy.
5. Fold in Ingredients: Incorporate the banana peppers, cooked red pepper, caramelized onions, shredded chicken, half of the green onions, and half of the shredded cheese into the cream cheese mixture. Mix gently to combine.
6. Assemble the Dip: Pour the prepared mixture into an oven-safe skillet, spreading it out evenly. Layer the top with a thin, even coat of barbecue sauce.
7. Bake and Add Bacon: Sprinkle the remaining shredded cheese on top and bake uncovered for 20-25 minutes, until bubbling around the edges and the cheese is melted. Halfway through baking, evenly sprinkle the crispy diced bacon pieces over the cheese layer.
8. Serve: Remove the dip from the oven and serve warm and melty with tortilla chips for dipping.

Notes

• You can substitute rotisserie chicken with cooked shredded chicken breasts or thighs.
• For extra heat, add diced jalapeños or hot sauce to the cream cheese mixture.
• Use a cast iron skillet or any oven-safe dish to bake the dip evenly.
• Let the dip cool slightly before serving to avoid burning your mouth.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven or microwave.

Keywords: barbecue chicken dip, baked dip, creamy chicken dip, BBQ appetizer, game day dip, cheesy dip