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BBQ Chicken Dip Recipe
Ash Tyrrell

BBQ Chicken Dip Recipe

I have to tell you, the first time I made this BBQ Chicken Dip, I was instantly hooked. The creamy, cheesy texture mixed with the tangy barbecue sauce made it impossible to resist. I found myself sneaking spoonfuls straight from the dish before anyone else got to it.
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Prep Time 10 minutes
Cook Time 20 minutes
Ingredients Method Notes

Ingredients
  

  • 2 cups cooked chicken shredded – I prefer rotisserie chicken; it’s juicy and full of flavor without extra effort.
  • 8 oz cream cheese softened – Softening the cream cheese first ensures the dip is smooth and creamy.
  • 1 cup barbecue sauce – Use your favorite smoky or sweet barbecue sauce; it really sets the flavor.
  • 1/2 cup ranch dressing – Ranch adds a creamy tang that balances the sweetness of the BBQ sauce.
  • 1 cup shredded cheddar cheese – Freshly shredded cheese melts better and gives a more vibrant flavor than pre-shredded.
  • 1/2 cup shredded mozzarella cheese – Mozzarella adds that gooey stretchy texture we all love in a hot dip.
  • 1/4 cup green onions chopped – Adds a fresh bite and a subtle onion flavor without overpowering the dip.
  • Optional: sliced jalapeños – For those who like a little heat I love adding jalapeños for a kick.

Method
 

  1. I always start by preheating the oven to 350°F (175°C). While it warms up, I shred the chicken and chop the green onions. This makes the assembly process seamless.
  2. In a large bowl, I combine cream cheese, barbecue sauce, and ranch dressing first. Then I fold in the shredded chicken and half of the cheeses. Mixing this way ensures every bite is packed with flavor.
  3. Once everything is well combined, I spread the mixture evenly into the prepared baking dish. This helps the dip cook uniformly and creates a perfect surface for the remaining cheese.
  4. I sprinkle the remaining cheddar and mozzarella over the top. If I’m feeling spicy, I also add jalapeño slices now. The cheese melts into a golden, bubbly layer that’s impossible to resist.
  5. I bake the dip for about 20 minutes until it’s hot and bubbly. The aroma alone is enough to make anyone impatient for a taste!
  6. Once it’s out of the oven, I sprinkle chopped green onions on top for color and freshness. It’s ready to serve immediately with your favorite dippers.

Notes

  • I always shred chicken while warm; it mixes better into the creamy base.
  • Using a mix of cheeses gives a balance of flavor and perfect melt.
  • I like to taste the dip before baking and adjust BBQ sauce or seasoning.
  • For extra creaminess, I sometimes add a spoon of sour cream.
  • I let it sit 5 minutes after baking so it thickens slightly—less mess when dipping.