Easy and delicious appetizer recipes, like this Barbecue Chicken Dip, are perfect for entertaining at home, as a holiday appetizer, or to enjoy during the big game. All you need to make this recipe is 4 ingredients and about 20 minutes.
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While we love a good Buffalo Chicken Dip (so much so that I turned it into a complete meal in this Buffalo Chicken Cauliflower Casserole recipe), sometimes a little something different, but equally as delicious, is needed.
This Barbecue Chicken Dip recipe is based off of the same concept as Buffalo Chicken Dip, but has a flavor all its own.
Why This Recipe Works
This is a really quick and easy recipe. You only need 4 ingredients and about 20-25 minutes.
It’s not spicy (unless you choose to use a spicy barbecue sauce) which makes it kid-friendly.
It’s gluten free and can be made low carb and keto friendly simply by using your favorite low carb or keto-friendly barbecue sauce.
How to Make Barbecue Chicken Dip
Ingredients
- You can use any barbecue sauce that you like. To make the recipe low carb and keto friendly, be sure to use a low carb barbecue sauce.
- Shred the cheddar cheese from a block for the best melting and texture. Pre-shredded bagged cheeses contain a starch that can make them gritty when melted.
The entire recipe and instructions can also be found in the recipe card at the bottom of this post. You can also print the recipe from the card, if needed.
Prep!
Before you being making this recipe, you’ll need to cook the chicken. You can also use leftovers or a rotisserie chicken from the grocery store. I use my pressure cooker to cook the chicken which makes it quick and easy. The chicken comes out practically falling apart.
Set out the cream cheese to come to room temperature about an hour before you begin. This helps to make mixing the dip much easier.
Once you are ready to assemble the dip, preheat your oven to 350°F.
Shred the cheese.
Create!
Add all of the ingredients to a medium size bowl.
Blend the ingredients together. I use a fork to mash everything together.
Spoon out the dip into one medium baking dish, or 2-4 smaller dishes. Top with extra cheese, if desired.
Bake for 12-15 minutes, or until heated through and slightly browned on top.
Present!
Serve with crackers, carrots and/or celery.
Tips and Techniques
- You can use any barbecue sauce that you like. To make the recipe low carb and keto friendly, be sure to use a low carb barbecue sauce.
- Shred the cheddar cheese from a block for the best melting and texture.
- You can also use leftover chicken or a rotisserie chicken from the grocery store for this recipe to make it quicker. If you need to cook the chicken, you can bake it or use a pressure cooker.
- Store leftovers tightly covered in the refrigerator. Reheat in the oven until warmed through. Use within 3-5 days.
FAQ’s
Can You Freeze Barbecue Chicken Dip?
It’s best to freeze Barbecue Chicken Dip before baking. Please be aware that the texture may change and the dip may separate and need to be stirred back together once thawed and baked.
Can You Make Barbecue Chicken Dip Ahead of Time?
Yes. You can prepare this dip ahead of time and store it tightly covered in the refrigerator until you are ready to bake it. It will keep for 3-5 days depending on when the chicken was first prepared.
More Dip Recipes to Try
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Barbecue Chicken Dip
Ingredients
- 8 ounces cream cheese (at room temperature)
- 1/2 cup barbecue sauce
- 2 cups chicken (cooked and shredded)
- 1 cup sharp cheddar cheese (shredded)
Instructions
- Preheat oven to 350°F.
- In a large bowl, combine the cream cheese, barbecue sauce, chicken and cheddar cheese. Stir until well combined.
- Pack down into a medium baking dish (or 2-4 smaller baking dishes), top with extra cheddar cheese, if desired, and bake for 15 minutes.
- Serve hot with crackers, celery, carrots, pretzels, etc.
Notes
Tips and Techniques
- You can use any barbecue sauce that you like. To make the recipe low carb and keto friendly, be sure to use a low carb barbecue sauce.
- Shred the cheddar cheese from a block for the best melting and texture.
- You can also use leftover chicken or a rotisserie chicken from the grocery store for this recipe to make it quicker. If you need to cook the chicken, you can bake it or use a pressure cooker.
- Store leftovers tightly covered in the refrigerator. Reheat in the oven until warmed through. Use within 3-5 days.
Nutrition
This recipe was originally published on October 16, 2018. It was updated with step-by-step instructions, new images, tips, techniques, FAQ’s, and video in December 2020.
