Introduction

This Smokey BBQ Chicken Dip is a crowd-pleasing appetizer perfect for parties or casual gatherings. Creamy, cheesy, and packed with tender chicken and smoky BBQ flavors, it’s sure to become your new go-to dip.

A round black cast iron pan holds a layered dish with a golden-brown crispy top, creamy white cheese mixed with melted yellow cheese visible beneath, and dark reddish-brown sauce drizzled over in wavy lines. Small pieces of chopped green onion are scattered evenly over the entire surface. The pan sits on a white marbled surface with a blue cloth and a green onion nearby, and toasted bread slices are partially visible in the top left corner. photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Poach the chicken by bringing a medium pot of water to a boil. Add the chicken breasts, ensuring they’re fully submerged. Return to a boil, cover, and remove from heat. Let the chicken cook for 20–30 minutes, or until it reaches an internal temperature of 165°F. Once cool enough, shred the chicken with two forks.
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 cook until golden and caramelized. Remove from heat and set aside.
Step 3: Preheat your oven to 425°F (220°C). In a large bowl, combine cream cheese, ranch dressing, BBQ sauce, minced garlic, red bell pepper, green onion, shredded sharp cheddar, shredded mozzarella, corn, caramelized onions, and shredded chicken. Mix well to combine all ingredients evenly.
Step 4: Transfer the mixture to an oven-safe skillet or baking dish. Drizzle additional BBQ sauce on top and sprinkle with extra cheddar and mozzarella cheese.
Step 5: Bake in the preheated oven for 20–25 minutes, until the dip is bubbly and the cheese on top is golden and melted.
Step 6: Remove from oven, drizzle with more BBQ sauce, and garnish with chopped green onions. Serve warm with crackers, chips, or fresh veggies.

Tips & Variations

Use rotisserie chicken instead of poaching your own for a quicker prep.
Swap red bell pepper for diced jalapeño if you like a spicy kick.
Add a tablespoon of smoked paprika to the mix to enhance the smoky flavor.
For a lighter version, substitute half the cream cheese with Greek yogurt.

Storage

Store any leftover dip in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through. This dip does not freeze well, as the texture may change upon thawing.

How to Serve

A thick, creamy layered dip is shown in a black cast-iron skillet on a white marbled surface, with toasted bread slices in the background. The bottom layer appears golden and baked with a slightly crunchy texture. On top, there is a white creamy layer with melted cheddar cheese patches, showing a mix of smooth and melted textures. The dip is drizzled with a dark reddish-brown sauce in a zigzag pattern and sprinkled with small chopped green onions scattered evenly over the surface. The skillet has a rustic look, and the scene includes a green onion stalk and a blue cloth nearby, adding fresh and soft visual elements. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dip ahead of time?

Yes, you can prepare the dip mixture a day ahead and refrigerate it. Bake it fresh before serving to enjoy it warm and bubbly.

What can I serve with this BBQ Chicken Dip?

This dip pairs well with a variety of dippers such as tortilla chips, pita chips, crackers, sliced baguette, or fresh vegetables like celery, carrots, and bell pepper strips.