Introduction

Smokey BBQ Chicken Dip is a deliciously creamy and flavorful appetizer perfect for parties or casual gatherings. Packed with tender chicken, melted cheese, and a tangy BBQ twist, it’s sure to be a crowd-pleaser.

A black cast iron skillet filled with a creamy orange dish topped with small bits of green herbs, showing a slightly bubbly and textured surface. The skillet sits on a black and white cloth on a white marbled table. Several slices of light brown bread are arranged in the background, slightly out of focus. A fork and spoon made of silver are placed to the right side of the skillet. The overall lighting is warm and natural. 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 over high heat. Add the chicken breasts, making sure they’re fully submerged. Return to a boil, cover, then remove from heat. Let cook for 20–30 minutes until the internal temperature reaches 165°F. Shred the chicken once cool enough to handle.
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 the cream cheese, ranch dressing, BBQ sauce, garlic, red bell pepper, green onions, shredded cheddar and mozzarella cheeses, corn, caramelized onions, and shredded chicken. Mix well to combine.
Step 4: Transfer the mixture to a cast iron or oven-safe skillet or baking dish. Drizzle additional BBQ sauce on top and sprinkle with extra cheese.
Step 5: Bake for 20–25 minutes, until the dip is bubbly and the cheese on top is golden and melted.
Step 6: Drizzle with more BBQ sauce and garnish with chopped green onions before serving. Enjoy with crackers, chips, or fresh veggies.

Tips & Variations

Use rotisserie chicken to save time on shredding and poaching.
Swap out BBQ sauce flavors to vary the smokiness and sweetness.
Add jalapeños or hot sauce for a spicy kick.
For a lighter version, substitute half the cream cheese with Greek yogurt.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 350°F until warmed through, or microwave in short intervals stirring in between to maintain creaminess.

How to Serve

This image shows a round black cast iron skillet filled with a baked dish that has a golden-brown melted cheese layer on top, dotted with thin green jalapeño slices. The cheese looks slightly crispy around the edges, covering what appears to be a spicy, chunky base underneath. The skillet rests on a white marbled surface, with a few yellow tortilla chips and more sliced jalapeños scattered around it. A woman's hand is slightly visible near the skillet, reaching toward it. 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 and refrigerate it for a few hours before baking. Just add a few extra minutes to the baking time if baking from cold.

What can I serve with Smokey BBQ Chicken Dip?

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

Smokey BBQ Chicken Dip Recipe

Print Recipe

★★★★★

4.8 from 144 reviews

Smokey BBQ Chicken Dip is a creamy, cheesy, and flavorful appetizer that combines tender poached chicken, caramelized onions, and a smoky BBQ sauce with a mix of sharp cheddar and mozzarella cheeses. This crowd-pleasing dip is baked to perfection until bubbly and golden, making it perfect for parties or casual gatherings.

Author: Ruby
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Yield: 8 servings 1x
Category: Appetizer
Method: Baking
Cuisine: American

Ingredients

Scale

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

Poach the Chicken: Fill a medium pot with water and bring it to a boil over high heat. Once boiling, submerge the chicken breasts completely in the water. Return the water to a boil, then cover the pot and remove it from heat. Let the chicken cook gently in the hot water for 20–30 minutes until it reaches an internal temperature of 165°F. Remove the chicken and shred it using two forks once cool enough to handle.
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 to 15 minutes. Sprinkle the brown sugar over the onions and continue cooking until they turn golden brown and caramelized. Remove from heat and set aside.
Preheat the Oven: Set your oven to 425°F (220°C) to prepare for baking the dip.
Mix the Dip Ingredients: In a large mixing bowl, combine 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 kernels, caramelized onions, and shredded chicken. Stir everything together until the ingredients are evenly mixed.
Prepare for Baking: Transfer the mixture into a cast iron skillet or any oven-safe baking dish. Drizzle extra BBQ sauce on top and sprinkle additional cheddar and mozzarella cheese evenly over the surface.
Bake the Dip: Place the skillet or dish in the preheated oven and bake for 20–25 minutes, until the dip is bubbly throughout and the cheese on top is melted and golden brown.
Garnish and Serve: After baking, drizzle more BBQ sauce over the dip and garnish with extra chopped green onions. Serve warm with crackers, chips, or fresh vegetables for dipping.

Notes

You can substitute rotisserie chicken to save time on poaching.
For a spicier kick, add some chopped jalapeños or cayenne pepper to the mix.
Use a mix of sharp cheddar and smoked gouda cheese for an extra smoky flavor.
Make sure the cream cheese is softened to room temperature for easier mixing.
This dip can be prepared a day ahead, stored covered in the refrigerator, and baked just before serving.
Serving with crunchy vegetables such as celery and carrot sticks complements the savory flavors well.

Keywords: BBQ chicken dip, baked chicken dip, smoky chicken dip, party dip, creamy chicken dip, appetizer recipe