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–+ servings
creamy smoky shredded chicken dip

BBQ Chicken Dip

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Prep Time 15 minutes
Cook Time 25 minutes
Resting Time 5 minutes
Total Time 45 minutes
Course Appetizer
Cuisine American
Servings 8 servings

Equipment

  • 1 9x9-inch baking dish
  • 1 medium mixing bowl
  • 1 whisk or mixing spoon
  • 1 Cutting board
  • 1 Chef's knife
  • 1 measuring cup set
  • 1 Measuring spoons set
  • 1 Spatula

Ingredients
  

  • 2 cup cooked chicken shredded
  • 1 cup barbecue sauce sweet or smoky style
  • 8 ounce cream cheese softened
  • 1 cup sour cream
  • 1 cup shredded cheddar cheese divided
  • 1 cup shredded mozzarella cheese divided
  • 2 tablespoon green onions thinly sliced
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon salt
  • 1 tablespoon fresh parsley chopped optional garnish

Instructions
 

  • Preheat the oven to 375°F (190°C).
  • Lightly grease the 9x9-inch baking dish and set it aside.
  • In the mixing bowl, combine softened cream cheese and sour cream and whisk until smooth.
  • Stir in the barbecue sauce, garlic powder, onion powder, smoked paprika, black pepper, and salt until fully blended.
  • Fold in the shredded chicken and half of the cheddar and mozzarella cheeses until evenly distributed.
  • Spread the mixture evenly into the prepared baking dish with a spatula.
  • Sprinkle the remaining cheddar and mozzarella cheeses evenly over the top.
  • Bake in the preheated oven for 20–25 minutes, or until hot and bubbly around the edges and the cheese is melted and lightly golden.
  • Remove the dish from the oven and let the dip rest for 5 minutes.
  • Garnish with sliced green onions and chopped parsley before serving.

Notes

For best flavor, use well-seasoned cooked chicken such as rotisserie or leftover grilled chicken, and choose a barbecue sauce that matches your preferred sweetness and smokiness since it strongly defines the dip’s taste. If the cream cheese is still firm, microwave it in short bursts to soften for easier mixing and a smoother texture. You can prepare the dip up to a day ahead, cover, refrigerate, and then bake an extra 5–10 minutes until heated through. Serve with tortilla chips, toasted baguette slices, crackers, or veggie sticks, and keep the dip warm on low heat if serving for a long period so the cheese stays melty without drying out.
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