It doesn’t get easier than this BBQ Chicken Dip! The less spicy cousin to buffalo chicken dip, shredded chicken is combined with ranch dressing, bbq sauce, and cheese for a dip the whole family can enjoy.
BBQ and chicken are perfect for each other! For more recipes with this combo, try this BBQ Chicken Pizza or these BBQ Chicken Wraps.
I am a spicy lover. Give me spice, and I’m a happy girl.
But I probably know more people who like things on the mild side than the spicy side.
So what do you do if you are serving a crowd of non-spicy lovers? You make a twist on a favorite dip, and make it crowd friendly!
I’m a huge sucker for Buffalo Chicken Dip. But I know it’s not for everyone. Especially when there are kids involved.
But I can bet that most people really love bbq. So this BBQ Chicken Dip is what happens when you swap out buffalo sauce for bbq sauce.
This dip is hot and cheesy and perfect for any party or game day. Or do what we did, and make a batch where everyone crowds in to eat and then they are not hungry, so we call the dip dinner. It really is that good.
Ingredients
Cream Cheese: This dip is easiest to make if your cream cheese is softened. I just like to leave it out on the counter for a half and hour.
Ranch Dressing: This is prepared ranch dressing. You can use homemade ranch dressing or store bought.
BBQ Sauce: You must use a bbq sauce that you know you like. The flavor will really come through, so choose a bbq sauce that you know you enjoy.
Cheese: I like Monterey Jack cheese for this recipe, but feel free to change it up, if desired.
Chicken: The first time I made this recipe and posted it back in 2012, I used canned chicken. And it’s not that I’m opposed to canned chicken, but using cooked, shredded chicken really makes this dip so much better. I used both white and dark meat from a whole cooked chicken I made, but you could use all white meat if that’s what you have.
Crackers: These are for serving. My favorite is Ritz crackers, but I like to put out an assortment.
How to Make BBQ Chicken Dip
STEP 1: Combine all of the ingredients except for the chicken and part of the cheese. It may look like you can’t get it all mixed, but that’s normal.
STEP 2: Add in the chicken and mix to combine.
STEP 3: Spread the mixture into a baking dish. It fits perfectly in a 9-inch pie dish, but you could also use an 8×8-inch or 9×9-inch baking dish.
STEP 4: Sprinkle the remaining cheese on top of the dip. Then bake until the dip is hot and bubbling and the cheese is melted.
Tips and Tricks
This works best if you roughly chop the chicken before adding it. If the chunks of chicken are too big, it makes it harder to dip your crackers in.
This is best served hot, when the cheese is nice and melted.
You could also make this in a slow cooker if you want to keep it warm while at a party or get together. You’ll want a smaller slow cooker, otherwise the dip will be too shallow. Simply add the mixture to the slow cooker and cook on low until everything is melted.
Transfer any leftovers to the refrigerator. You can heat up the leftovers in the microwave or in the oven.
More Favorite Dip Recipes
Spicy Sausage Dip
Bacon Horseradish Dip
Mushroom and Chorizo Queso Dip
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BBQ Chicken Dip
Ingredients
- 8 oz cream cheese softened
- 1/2 cup prepared ranch dressing
- 1/2 cup bbq sauce
- 3/4 cup shredded monterey jack cheese divided
- 1 lb cooked, shredded chicken
- crackers for serving
Instructions
- Preheat the oven to 350ºF.
- In a bowl, stir the cream cheese to loosen it. Add the ranch dressing, bbq sauce, and 1/2 cup of the shredded cheese. Mix to combine.
- Spread the mixture into a 9-inch pie dish. Sprinkle with the remaining 1/4 cup of cheese.
- Transfer the dish to the oven and bake until the cheese is melted and bubbly, about 20 minutes.
- Serve with crackers.
Fred says
I am almost 10 years late to the party but this dip is AMAZING! Did it for a game night a few weeks ago and we had it 2 other times since. Great crowd pleasers, easy to put together. I do it in a crock pot that way it stays warm longer.
Ingrid says
Made it, baked it, ate it, LOVED IT!!! We took it to a New Year’s Eve gathering & it was a huge it. Of course we did not give the recipe… This will be going to all future get togethers. I thought I would jazz it up by offering beer bread & fancy crackers BUT the ritz cracker won hands down. Thanks for sharing the recipe!!! Fantastic!
Deborah says
I’m so glad it was a hit! Now I’m wishing I would have made some, too! 😉
Karen says
I made this tonight for a World Cup party and there was not a bite left. Rave reviews all around!thank you!
Deborah says
Awesome – so glad it was a hit!!
Lily says
This dip is ment to be for summer, right?you should try it cold….. Take away the Monterrey cheese and instead of the BBQ add chipotle sauce… And blend all the ingredients …… Refrigerate …. Uuuf enjoy the summer with a cold fresh dip! You can try it without the BBQ and add ham, bologna etc …….
I am from the north of Mexico …. From the desert, Sonora! So, the hot summer force me to eat coooold dips! Enjoy girls 🙂
Janette D says
I would like to know, could you adapt this to be made in a crock pot, instead of the oven, as I do with my buffalo chix dip? I throw it all in, stir often and wait til its heated, then we dip at keep it warm throughout the party/evening…thank you!
Deborah says
@Janette D, I haven’t tried it in the crock pot, but I’m guessing it will work!