Barbecue Chicken Dip
Creamy, sweet and smoky melty cheese dip that’s loaded with crispy bacon, red onions, tangy peppers, and ranch. If BBQ chicken pizza was a dip - this would be it.
Servings: 6 servings
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.