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You’ve had buffalo chicken dip, but have you ever had Barbecue Chicken Dip? This cheesy, creamy appetizer dip is sweet, smoky and savory. Full of caramelized red onions, crispy bacon, tangy banana peppers, shredded chicken and cheese combined with a cream cheese base.
Ok, picture BBQ chicken pizza being turned into a cheese dip… that’s this barbecue chicken dip. I love to use tortilla chips or toasted buttery baguettes for dipping into this addictive cheese dip.
If you’re like me and can make cheese dips a literal meal, you’ve gotta try my Jalapeno Popper Dip, Garlic Cheese Dip, Spicy Italian Sausage Dip, and my Meat Lover’s Pizza Dip.
Why You’ll Love Barbecue Chicken Dip
- Crowd Favorite Appetizer – people take one bite and say, this is the best dip they’ve ever had.
- Summer Favorite – the sweet barbecue flavor always makes me think of backyard cookouts.
- Ultimate Game Day Food – but let’s not forget how perfect this would also be for football parties!
- So Comforting – from the creaminess to the stretchy melted cheese, this dip is so decadent.
Key Ingredients
Cheesy barbecue chicken dip is full of so many flavorful elements:
Rotisserie Chicken – tender shredded chicken that doesn’t require any extra cook time. Of course you can use your own cooked chicken instead.
Bacon – this barbecue chicken dip wouldn’t be complete without crispy bacon.
Cream Cheese – the base for the creamy dip.
Barbecue Sauce – pick your favorite! I used Sweet Baby Ray’s Hickory Brown Sugar.
Sour Cream – tangy creaminess that adds brightness to balance the heaviness of the cream cheese.
Ranch Dressing – as we know, herby ranch pairs so perfect with barbecue sauce, so this ingredient is a must.
Shredded Cheese – use your favorite melty cheese like pepepr jack, cheddar, mozzarella, etc.
Red Peppers – diced red peppers are cooked until tender to bring out their flavor and tenderness.
Red Onions – these are partially caramelized to compliment the sweetness of this dip.
Green Onions – add a light onion-y flavor without being too overpowering.
How to Make Barbecue Chicken Dip
Saute Veggies
In a skillet over medium heat, add oil and cook the red pepper until browned and tender, about 3-4 minutes. Remove and set aside.Then saute onions in the same skillet over medium-low until partially caramelized, about 8-10 minutes.
Combine the Dip
Into a mixing bowl, add the cream cheese, sour cream, 1/4 cup of BBQ sauce, and ranch. Mix together until smooth and creamy. Fold in banana peppers, red pepper, red onion, and 1/2 the green onions and 1/2 the cheese.
Bake the Barbecue Chicken Dip
Pour the mixture into an oven-safe skillet (I use cast iron). Smoothing it to out. Layer the top with enough barbecue sauce to evenly coat.
Add cheese on top and bake uncovered for about 20-25 minutes until it’s bubbly on the edges and cheese is melted.
Half way through the bake time, sprinkle on the bacon pieces over the cheese. Serve warm and melty with tortilla chips.
Looking for More Appetizers & Dips?
Spicy Italian Sausage Dip
Hot Corn Dip
Meat Lover’s Pizza Dip
Garlic Five Cheese Dip
I hope you enjoy this Barbecue Chicken Dip recipe. Be sure to comment below with any questions or feedback!
If you make these or any other recipes, don’t forget to tag me on IG @BadBatchBaking to be featured on my story. Seeing your recreations makes my day!
Barbecue Chicken Dip
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 temp
- 1/2 cup sour cream
- 1/4 cup ranch dressing
- 1/4 cup BBQ sauce + more for topping
- 1 1/2 cups cups cheddar cheese, shredded or your favorite melty cheese
- Tortilla chips for dipping
Instructions
- Preheat oven to 375 degrees.
- It a skillet over medium heat, add oil and cook the red pepper until browned and tender, about 3-4 minutes. Remove and set aside.
- Reduce heat to medium-low and in the same skillet, add the diced onions and cook them until partially caramelized, about 8-10 minutes.
- In a mixing bowl, add the cream cheese, sour cream, 1/4 cup of BBQ sauce, and ranch. Mix together until smooth and creamy.
- Into the cream cheese mixture, fold in banana peppers, red pepper, red onion, chicken, and 1/2 the green onions and 1/2 the cheese.
- Pour the mixture into an oven-safe skillet (I use cast iron). Smoothing it to out. Layer the top with enough barbecue sauce to evenly coat.
- Add cheese on top and bake uncovered for about 20-25 minutes until it’s bubbly on the edges and cheese is melted. Half way through the bake time, sprinkle on the bacon pieces over the cheese.
- Serve warm and melty with tortilla chips.
Have you tried making this in a crockpot?
Hi Dawn, I haven’t yet, but I’d make many other dips similar in the slow cooker. This shouldn’t be a problem to follow the instructions and instead of combining ingredients in a baking pan (leave out topping it with cheese and bacon), just add into the slow cooker and cook on high for two hours. Mix everything together. Top with cheese and bacon and cook for another 45 minutes or until cheese has fully melted.
Just a heads up, the recipe itself fonts mention the chicken. Like, when to add it or anything. I figured it out, obviously, and the recipe is great! Just wanted to point that out. Thanks!
Hi, I know your comment is from several months back. But do you mind sharing when to add the chicken, please? I hope you see my comment! Thank you in advance!
Hi Erica, the chicken gets added into the mixture with the veggies and cream cheese before it bakes. It’s listed in step #5