BBQ Chicken Dip

There’s something about a bubbling dish of BBQ chicken dip coming out of the oven—cheesy edges caramelized to gold, ribbons of smoky sauce marbling through tender shreds of chicken, and that first wave of sweet, tangy aroma that fills the room.

This is a cozy, crowd-pleasing baked dip that tastes like your favorite game-day wings in creamy, scoopable form—and it’s ready in about 30 minutes.

It’s ideal for busy hosts, beginners who want a no-fail recipe, families, and anyone who lives for easy comfort food.

I first leaned on this dip when friends texted they were “five minutes away” and I’d nothing ready; one quick stir, a fast bake, and suddenly my kitchen smelled party-ready.

It shines at casual gatherings, Sunday suppers, movie nights, potlucks, or whenever a last-minute craving hits. Ready to bring this dish to life?

Why You’ll Love It

• Delivers bold, smoky barbecue flavor in every creamy, cheesy bite
• Transforms leftover or rotisserie chicken into a crowd-pleasing appetizer
• Mixes together quickly with simple, easy-to-find ingredients
• Bakes in one dish for effortless prep, serving, and cleanup
• Pairs perfectly with chips, bread, or veggies for versatile dipping

Ingredients

• 2 cups cooked chicken, shredded — use well-seasoned rotisserie or grilled
• 1 cup barbecue sauce, sweet or smoky style — pick a sauce that matches your taste
• 8 ounces cream cheese, softened — room temperature for easy mixing
• 1 cup sour cream — full-fat for best texture and flavor
• 1 cup shredded cheddar cheese, divided — sharp cheddar melts and flavors well
• 1 cup shredded mozzarella cheese, divided — low-moisture, not fresh ball
• 2 tablespoons green onions, thinly sliced — use both green and white parts
• 1 teaspoon garlic powder — not garlic salt
• 1 teaspoon onion powder — adds depth without extra moisture
• 1/2 teaspoon smoked paprika — enhances the BBQ smokiness
• 1/2 teaspoon black pepper — freshly ground if possible
• 1/4 teaspoon salt — adjust to taste based on BBQ sauce saltiness
• 1 tablespoon fresh parsley, chopped — optional fresh, bright garnish

Step-by-Step Method

Set your oven to 375°F (190°C). Allow it to fully preheat while you prepare the dip mixture.

This guarantees even baking and proper melting of the cheeses.

Position an oven rack in the center of the oven for the best heat circulation and browning on top. Proceed with the remaining prep as the oven heats.

Prepare the Baking Dish

Lightly grease a 9×9-inch baking dish with cooking spray, butter, or a thin layer of oil.

Coat the bottom and sides to prevent sticking and make cleanup easier.

Set the dish aside on a stable surface near your work area so it’s ready when the dip mixture is fully combined and spreadable.

Blend the Cream Base

Combine the softened cream cheese and sour cream in a medium mixing bowl.

Whisk or stir vigorously until the mixture is smooth and lump-free. Guarantee the cream cheese is fully softened so it blends easily.

A smooth base creates a creamy dip texture and helps the other ingredients distribute more evenly.

Season with Barbecue and Spices

Stir in the barbecue sauce until fully incorporated with the cream mixture.

Add the garlic powder, onion powder, smoked paprika, black pepper, and salt. Mix thoroughly so the flavors are evenly blended.

Choose a barbecue sauce that matches your preferred sweetness and smokiness, since this step largely defines the finished dip’s overall flavor.

Fold in Chicken and Cheeses

Add the shredded cooked chicken to the bowl. Sprinkle in half of the cheddar and half of the mozzarella cheeses.

Gently fold everything together with a spatula until the chicken and cheeses are evenly distributed.

Avoid overmixing so the chicken stays in nice shreds and the texture of the dip remains pleasantly hearty.

Spread into the Baking Dish

Transfer the mixed dip into the prepared baking dish. Use a spatula to spread it evenly from edge to edge, smoothing the top into a level layer.

Make sure there are no large air pockets so it heats uniformly.

Even thickness across the dish helps the dip bake consistently and prevents overcooked or undercooked spots.

Top with Remaining Cheeses

Sprinkle the remaining cheddar cheese evenly over the surface of the dip. Follow with the remaining mozzarella, covering the entire top.

Distribute the cheeses in a thin, even layer so they melt and brown nicely.

This cheese topping will create a golden, bubbly crust that adds flavor and an appealing appearance.

Bake Until Bubbly

Place the baking dish on the center rack of the preheated oven.

Bake for 20–25 minutes, or until the dip is hot and bubbling around the edges and the top is melted and lightly golden.

Check near the end of baking to avoid overbrowning.

Remove carefully using oven mitts once it reaches the desired appearance.

Rest, Garnish, and Serve

Let the dip rest for about 5 minutes so it thickens slightly and becomes easier to scoop. Sprinkle thinly sliced green onions and chopped fresh parsley over the top for color and fresh flavor.

Serve warm with tortilla chips, toasted baguette slices, crackers, or vegetable sticks, keeping it warm if serving over a longer period.

Ingredient Swaps

• Use Greek yogurt instead of sour cream for a lighter, tangier dip, and Neufchâtel (1/3 less fat) or whipped cream cheese for fewer calories.
• Swap cheddar/mozzarella with pepper jack for heat, Monterey Jack for extra meltiness, or any mild melting cheese you have on hand.
• For budget or convenience, use canned chicken (well-drained) or leftover turkey; for a smokier twist, replace some barbecue sauce with a spoonful of adobo sauce from canned chipotles.

You Must Know

– Scale • To feed a crowd – double everything and use a 9×13-inch pan, increasing oven time by about 5–10 minutes until hot and bubbly all the way to the center.

The dip should jiggle slightly as one mass when the pan is gently shaken, without any visibly liquid pockets.

Serving Tips

• Serve in a shallow dish so every scoop gets plenty of gooey, cheesy topping.
• Pair with sturdy dippers: tortilla chips, toasted baguette slices, pita chips, or pretzel crisps.
• Offer fresh sides—celery sticks, carrot sticks, and bell pepper strips—for a lighter dipping option.
• Garnish generously with green onions and parsley for color and a fresh flavor pop.
• Keep warm in a small slow cooker on low for parties and game days.

Storage & Make-Ahead

Bbq Chicken Dip keeps in the fridge for up to 3–4 days, tightly covered.

You can assemble it a day ahead and bake just before serving.

It also freezes well (unbaked or baked) for up to 2 months; thaw overnight in the refrigerator, then bake until hot and bubbly.

Reheating

Reheat leftovers gently using the microwave in short intervals.

Use the oven at a low temperature covered with foil.

Or warm in a small saucepan on the stovetop, stirring often to prevent scorching.

Game-Day Gathering Staple

Whenever a big game’s on, I envision this BBQ chicken dip bubbling in the center of the coffee table, drawing everyone in before the first whistle blows.

I love how the cheese blisters into golden patches, with streaks of barbecue sauce peeking through like a promise.

You know that pause before a pivotal play? That’s when hands hover over the dish, tortilla chips crunching as they break through the molten top into the smoky, tangy chicken beneath.

The room smells like a backyard cookout collided with a sports bar.

I rely on this dip when I need something hearty, familiar, and easy to shovel onto a plate. It turns casual cheering into a full-on huddle around the pan.

Final Thoughts

Give this BBQ Chicken Dip a try the next time you’re hosting or craving something cozy and cheesy—it comes together easily and always disappears fast.

Feel free to tweak the seasonings, cheese blend, or BBQ sauce to make it perfectly your own.

Frequently Asked Questions

Can I Make This BBQ Chicken Dip in a Slow Cooker Instead of the Oven?

Yes, you can. I’d mix everything, spoon it into your slow cooker, then cook on low 2–3 hours, stirring once. You’ll smell smoky sweetness rising, cheese melting into silky ribbons around tender shreds of chicken.

Is This Recipe Easy to Double or Halve for Different Crowd Sizes?

Yes, it scales beautifully—I’d simply double or halve every ingredient. Picture a smaller, bubbling pan for two, or a lavish, molten-cheese landscape for a crowd. Just keep layers even so everything heats through.

How Can I Adjust the Recipe to Be Kid-Friendly and Less Tangy?

You can sweeten the flavor: I’d swap in mild, sweet barbecue sauce, use more mozzarella than cheddar, cut the sour cream in half, and stir in a little honey—think creamy, smoky, gently sweet, no sharp tang.

What Are Some Creative Leftovers Ideas Using Extra BBQ Chicken Dip?

I’d spread it in quesadillas, stuff it into baked potatoes, or spoon it over crispy toast. Picture gooey, smoky pockets, steamy potato clouds, and golden slices dripping with cheese—easy, cozy comfort you can eat with your fingers.

Can I Safely Transport This Dip to a Potluck or Tailgate Event?

Yes, you can—if you keep it food-safe. I’d bake it just before leaving, wrap the hot dish in towels, tuck it in an insulated carrier, and serve within two hours or use chafing dishes.