Delish BBQ Chicken Dip Recipes

This is the hot, bubbly, cheesy BBQ chicken dip that disappears faster than my patience at a PTA meeting. It’s everything you love about saucy pulled chicken—smoky, sweet, a little tangy—folded into cream cheese and sharp cheddar, then broiled till it gets that slightly aggressive brown crust that screams “I’m trouble, come get me.” It’s special because it has big backyard energy without needing a grill, and it uses normal-people ingredients. Try it because you can make it in one skillet, scoop it with whatever carb is closest, and watch even the “I don’t do dairy” friend suddenly “do dairy.”

The first time I made this, my husband decided he was the “sauce whisperer,” which apparently means free-pouring BBQ sauce like we own stock in it. The kids tried to double-dip while claiming it was “for science,” and the dog stole a rogue chunk of rotisserie chicken and sprinted under the table like a tiny furry bandit. Yes, this pan is too small. No, I won’t wash fewer dishes. I crammed it in anyway, it bubbled over, and now my oven smells like caramelized barbecue forever. Worth it.

Prep Time: 10 minutes
Cook Time: 15–20 minutes
Makes: Enough for 6 snackers or 4 people who claim they “already ate,” then eat this

Time-Saving Hacks

– Microwave the cream cheese for 25–30 seconds so it blends without a fight.
– Rotisserie chicken all the way. Shred it with a hand mixer in a bowl like a chaotic pro.
– Use pre-shredded cheese. Yes, it has that anti-caking stuff. No, I do not care today.
– Stir everything right in the baking dish. Is it cramped? Yup. Are we washing fewer bowls? Also yup.
– Store-bought BBQ sauce. Doctor with a splash of vinegar or hot sauce to taste like “homemade.”
– Canned pineapple? Drain it like it owes you money.
– Finish under the broiler for 1–2 minutes to fake “slow-cooked” vibes.

Serving Ideas

– Tortilla chips, crackers, or toasted baguette. Choose your crunch based on how your day went.
– Celery sticks if you want to pretend this is a salad. I support your delusion.
– A pile of jalapeños and pickled onions for zingy balance—look at us, sophisticated.
– Serve with beer, or wine if the kids drove you nuts. Fancy people call that “pairing.”
– Keep it simple: spoon it onto a Hawaiian roll and call it “sliders,” because branding.

What to Serve It With

– Kettle chips, pretzel crisps, or Ritz—salt + crunch = happy.
– Warm pita or naan for the “I brunch now” crowd.
– Grilled corn, coleslaw, or a sad bagged salad made slightly less sad by this dip.
– Baked potatoes: split, load with dip, green onions, done.
– A tray of raw veg so you can say “balanced,” then eat mostly dip.

✔Tips & Mistakes

– Soften the cream cheese or it’ll be lumpy and you’ll blame me in the comments.
– Don’t drown it in sauce—start with less, add more. Soggy dip is a personality flaw.
– If using pineapple, drain and pat dry. We want dip, not soup.
– Shred your own cheese if you want maximum melt. Pre-shredded is fine on weeknights.
– Use an 8×8 dish or 10-inch skillet. Overfilling equals oven lava. Ask me how I know.
– Broil at the end but watch it like a hawk. Burnt cheese is a heartbreak ballad.
– Taste the salt after mixing—BBQ sauce levels vary from “wholesome” to “molasses thunder.”

✔Storage Tips

Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh.
– Fridge: 3–4 days, tightly covered.
– Reheat: 325°F until warm and melty, or microwave in 30-second bursts.
– Stir in a splash of milk if it thickens up like cement.

✔Variations and Substitutions

– Sweet-heat: Add chopped pineapple and jalapeños; a drizzle of sesame oil for a nutty vibe.
– Spicy: Chipotle in adobo, cayenne, or hot honey if you’re fancy-dangerous.
– Not chicken: Shredded jackfruit or chickpeas. Still scoopy, still good.
– Cheese swap: Pepper jack, smoked gouda, or whatever block you panic-bought.
– Light-ish: Sub half the cream cheese with Greek yogurt. It’ll still taste like a good time.
– Gluten-free: Use tamari or coconut aminos if you season the sauce; pick GF dippers.
– Deconstructed: Layer chicken + sauce on chips, sprinkle cheese, broil, call it “rustic.”

Frequently Asked Questions

Delish BBQ Chicken Dip Recipes

Smoky, creamy, and irresistibly cheesy, this BBQ Chicken Dip blends tender shredded chicken with tangy barbecue sauce, ranch seasoning, and melty cheeses. Baked until bubbly and golden, it’s the perfect crowd-pleasing appetizer for game day or any gathering.

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Prep Time: 10 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 35 minutes minutes

Servings: 10

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 8 oz cream cheese, softened
• ▢ 0.5 cup sour cream
• ▢ 0.75 cup barbecue sauce your favorite
• ▢ 2 cup shredded cooked chicken rotisserie works great
• ▢ 1.5 cup shredded sharp cheddar cheese divided
• ▢ 0.5 cup shredded mozzarella cheese
• ▢ 2 tbsp ranch seasoning mix
• ▢ 1 tsp garlic powder
• ▢ 0.5 tsp onion powder
• ▢ 0.5 tsp smoked paprika
• ▢ 0.25 tsp black pepper
• ▢ 0.25 tsp kosher salt to taste
• ▢ 2 tbsp chopped green onions plus more for garnish
• ▢ 0.5 cup chopped cooked bacon optional
• ▢ 1 tbsp barbecue sauce for drizzling on top

Instructions

Preparation Steps

• Preheat oven to 375°F. Lightly grease a 2-quart baking dish or a 10-inch oven-safe skillet.
• In a large bowl, beat the softened cream cheese until smooth. Stir in the sour cream and 0.75 cup barbecue sauce until creamy.
• Add ranch seasoning, garlic powder, onion powder, smoked paprika, black pepper, and salt; mix to combine.
• Fold in the shredded chicken, 1.0 cup cheddar, mozzarella, and green onions. If using, fold in the bacon.
• Spread the mixture into the prepared dish. Top with the remaining 0.5 cup cheddar and drizzle the remaining 1.0 tbsp barbecue sauce over the top.
• Bake for 20 to 25 minutes, until hot and bubbly with lightly browned edges.
• Let rest 5 minutes. Garnish with extra green onions and serve warm with tortilla chips, crackers, or veggie sticks.

Notes

Make ahead: Assemble up to 1 day in advance, cover, and refrigerate. Bake an extra 5 minutes if baking from cold. Leftovers keep 3 days in the fridge; reheat gently. For spicier dip, add 1.0 tsp hot sauce or minced jalapeño.