BBQ Chicken Dip Recipe

Ben Carraoli

I have to tell you, making this BBQ Chicken Dip was one of the most satisfying cooking experiences I’ve had recently. From the first bite, I could tell this was going to be a hit at any gathering.

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Prep Time 10

Cook Time 20

Servings: 16

Ingredients Method Notes

Ingredients

8 oz cream cheese softened – Softened cream cheese blends smoothly for a creamy texture; leave it out for 30 minutes before mixing.
1/2 cup prepared ranch dressing – I usually use store-bought for convenience but homemade ranch adds an extra layer of flavor.
1/2 cup barbecue sauce – Pick a brand or homemade version that you love as it really shines through in the dip.
1/2 cup shredded Monterey Jack cheese – Freshly shredded cheese melts better and gives a smoother finish.
1/4 cup shredded Monterey Jack cheese for topping – Adds a bubbly golden finish when baked.
1 lb cooked shredded chicken – Using freshly cooked chicken gives a better texture than canned; a mix of white and dark meat works wonderfully.
Crackers for serving – Ritz crackers are my favorite, but any sturdy cracker or bread works well.

Method

First, I soften the cream cheese and stir it in a mixing bowl until smooth. Then I add the ranch dressing, barbecue sauce, and half of the shredded cheese. Mixing these ingredients together creates a creamy, flavorful base that’s the heart of the dip.
Next, I fold in the shredded chicken, making sure it’s evenly coated. I like to roughly chop the chicken so every bite has a good balance of chicken and cheese. This also makes dipping easier and more enjoyable.
I spread the mixture into my prepared baking dish, then sprinkle the remaining cheese on top. Baking at 350ºF for about 20 minutes until bubbly and golden gives the dip that irresistible, melted cheese top that everyone loves.

Notes

I always shred my chicken by hand for better texture; it prevents clumping in the dip.
I prefer serving it hot from the oven; the cheese melts beautifully and keeps the dip creamy.
If making ahead, I partially bake it, refrigerate, and finish baking right before serving—it still tastes fresh.
A sprinkle of fresh chopped parsley or green onions on top adds color and freshness.