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Baked BBQ chicken dip bubbling in a white baking dish topped with melted cheddar cheese and chopped green onions

BBQ Chicken Dip

Creamy, smoky baked BBQ chicken dip made with tender chicken, cream cheese, ranch dressing, and melted cheddar cheese. Perfect for game day, parties, and potlucks.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 8 portions
Course: Appetizer, Party Food
Cuisine: American
Calories: 411
Ingredients Equipment Method Notes

Ingredients
  

  • 2 boneless skinless chicken breasts
  • 1 tbsp olive oil
  • kosher salt to taste
  • ground black pepper to taste
  • 8 oz cream cheese 1 brick, room temperature
  • 1 cup BBQ sauce divided — 3/4 cup for mixing, 1/4 cup for topping
  • 1/2 cup ranch dressing
  • 1/4 cup sour cream room temperature
  • 1.5 cup shredded cheddar cheese divided — 3/4 cup for mixing, 3/4 cup for topping
  • 2 green onions chopped and divided

Equipment

  • Baking sheet
  • 8x8-inch baking dish
  • Large mixing bowl
  • Instant-read thermometer

Method
 

  1. Preheat oven to 425 degrees F. Rub chicken breasts with olive oil, salt, and pepper. Bake on a parchment-lined sheet for 18 to 25 minutes until internal temperature reaches 165 degrees F.
  2. Let the chicken cool for about 10 minutes, then chop into small bite-sized pieces.
  3. Lower the oven temperature to 350 degrees F and allow it to adjust for a few minutes.
  4. In a large bowl, stir together room temperature cream cheese, 3/4 cup BBQ sauce, ranch dressing, sour cream, 3/4 cup cheddar cheese, and 1 chopped green onion. Fold in the chicken pieces until evenly combined.
  5. Spoon the mixture into an 8x8-inch baking dish and smooth the top. Spread the remaining 1/4 cup BBQ sauce evenly on top and sprinkle with the remaining 3/4 cup cheddar cheese.
  6. Bake at 350 degrees F for 25 to 30 minutes until the cheese is melted and the dip is bubbling at the edges. For a golden top, broil for 2 to 3 minutes — watch closely.
  7. Garnish with remaining chopped green onions and serve immediately with tortilla chips, crackers, or sliced veggies.

Notes

Use about 2 cups of shredded rotisserie chicken as a shortcut — skip steps 1 and 2. Can be assembled up to 24 hours ahead and baked straight from the fridge with 5 extra minutes added to bake time. Leftovers keep refrigerated for up to 3 days.