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 tender shredded chicken and bold BBQ flavors, it’s easy to prepare and always a hit. Serve it warm with your favorite chips or veggies for dipping.

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 over high heat. Add the chicken breasts, ensuring they are fully submerged. Return to a boil, cover, then 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: Heat 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 cook until golden and caramelized. Remove from heat and set aside.
3. Step 3: Preheat your 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 cheddar and mozzarella cheeses, drained corn, caramelized onions, and shredded chicken. Mix well until fully combined.
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 on top is golden and melted.
6. Step 6: Remove from the oven and drizzle with more BBQ sauce. Garnish with chopped green onions. Serve warm with crackers, chips, or fresh vegetables.

Tips & Variations

• For extra smoky flavor, add a pinch of smoked paprika or a dash of chipotle powder to the dip mixture.
• Use rotisserie chicken to save time instead of poaching your own chicken breasts.
• Substitute ranch dressing with blue cheese dressing for a different tangy twist.
• Add diced jalapeños for a spicy kick.
• Try mixing in black beans instead of corn for added texture and protein.

Storage

Store leftover dip in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven until warmed through. If reheating in the oven, cover with foil to prevent over-browning and heat at 350°F until hot.

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 mixture a day in advance and refrigerate it. Just bake it fresh when ready to serve for the best texture and flavor.

What can I serve with this BBQ chicken dip?

This dip pairs well with crackers, tortilla chips, pita chips, sliced baguette, or fresh vegetable sticks like celery, carrots, and bell peppers.

Smokey BBQ Chicken Dip Recipe

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★★★★★

4.8 from 125 reviews

This Smokey BBQ Chicken Dip is a flavorful, cheesy appetizer combining shredded poached chicken with caramelized onions, BBQ sauce, cream cheese, and a blend of sharp cheddar and mozzarella cheeses. Baked to bubbly perfection and topped with additional BBQ sauce and green onions, it’s perfect for parties, game days, or any casual gathering.

• Author: nova
• Prep Time: 25 minutes
• Cook Time: 30 minutes
• Total Time: 55 minutes
• Yield: 8 servings 1x
• Category: Appetizer
• Method: Baking
• Cuisine: American

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

Instructions

1. Poach the chicken: Bring a medium pot of water to a boil over high heat. Once boiling, add the chicken breasts, making sure they’re fully submerged. Return to a boil, cover, then remove from heat. Let the chicken cook for 20–30 minutes, or until it reaches an internal temperature of 165°F (74°C). Once cool enough to handle, shred the chicken using two forks.
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 start to soften. Sprinkle the brown sugar over the onions and continue cooking until they are golden brown 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. Combine ingredients: In a large bowl, mix together 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. Stir well until all the ingredients are evenly incorporated.
5. Assemble the dip: Transfer the mixture into a cast iron skillet or any oven-safe baking dish. Drizzle additional BBQ sauce on top and sprinkle extra cheddar and mozzarella cheese over the surface.
6. Bake: Place the skillet or baking dish in the preheated oven and bake for 20–25 minutes, or until the dip is bubbly and the cheese on top has melted and turned golden brown.
7. Garnish and serve: Remove the dip from the oven, drizzle more BBQ sauce on top if desired, and garnish with extra chopped green onions. Serve warm with crackers, chips, or fresh veggies for dipping.

Notes

• Poaching the chicken keeps it moist and tender for the dip.
• Caramelizing the onions adds a sweet, deep flavor that balances the smoky BBQ sauce.
• Use full-fat cream cheese for the best creamy texture.
• Substitute ranch dressing with a vegan ranch if you prefer a dairy-free version, though cheese would need to be replaced as well.
• The dip can be made ahead of time and baked just before serving for convenience.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently.

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