BBQ Chicken Dip.

I’ve… been holding out on you.

And no, I’m not talking about my grey’s anatomy thoughts on twitter or how it’s Bloomingdale’s friends and family sale through Monday or how crushed potato chips on top of boxed macaroni and cheese is seriously a thing (thanks for giving me that terrible habit 20 years ago Dad), or how this scarf slash blanket slash vest is the most amazing piece of clothing you will ever own.


I’m talking about this dip. You’ve probably already figured out that it is buffalo chicken dip’s – you know the dip that people lose their head over and make for every single sporting event every single weekend? – stepsister or once-removed cousin or something like that. I mean, it’s exactly like buffalo chicken dip but with some caramelized red onions and barbecue sauce and… wait for it… butter roasted chicken.

And maybe it’s not that big of a deal, and maybe I’ve been living under a rock all this time by secluding us from this dip with barbecue sauce, but then a reader sent me this recipe right before Labor day and… I freaked out. Because ever since discovering bone suckin’ sauce a few years ago it’s safe to say that I’m a thousand times more obsessed with that than I am with buffalo wing sauce, and the simple thought of the sweet and tangy flavors mixed with cheese and that freaking butter roasted chicken was enough to OMG make me go crazy. Oh and I sort of figured that someone else in this house might enjoy it too. Just a hunch.

I follow the same rule with this dip as I do with the others: if I’m making it just for us or for a small crowd and want to keep things light, it’s totally fine to use lighter cream cheese and lighter cheddar and MAYBE (ugh) skip the butter roasted chicken. But if you’re making it for a giant crowd and you’re going to watch a bunch of people throw a pigskin around, I think you want something that is going to melt in your mouth. Take that as you will.

Now add it to your list of football food and go wild.


BBQ Chicken Dip

Yield: serves 8-10

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes


3 bone-in chicken breasts
4 tablespoons unsalted butter, softened
1 teaspoon salt
1 teaspoon pepper
1/2 red onion, chopped
1/2 tablespoon olive oil
1 teaspoon brown sugar
2 (8-ounce) blocks cream cheese, softened to room temperature
2/3 cups ranch dressing
2/3 cups your favorite BBQ sauce
8 ounces sharp cheddar cheese, freshly grated
crackers or chips for serving


Preheat oven to 425 degrees F. Rub chicken breasts with softened butter then season with salt and pepper. Place on a baking sheet and roast for 30-40 minutes. Let cool completely then pull chicken off the bone into bite-size pieces. While the chicken is roasting, heat a skillet oven medium-low heat. Add olive oil and onions, cooking until soft, about 5 minutes. Add in brown sugar and cook, stirring occasionally, until caramely. Remove from heat.

In a large bowl, mix together softened cream cheese, ranch dressing, 1/3 cup of the BBQ sauce, onions and half of the cheddar cheese. Fold in chicken.

In a casserole or baking dish (mine was 8-inch round, 4-inch deep), layer the cream cheese mixture, smoothing the top off. Cover it with the remaining BBQ sauce, then the remaining cheese. Bake for 20-25 minutes, until bubbly and hot. Serve with crackers or chips.

recipe provided by reader Jessica

I can hardly stand it.

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107 Responses to “BBQ Chicken Dip.”

  1. #
    Elizabeth @Food Ramblings — September 30, 2012 @ 9:31 am

    The addition of BBQ sauce is genius!


  2. #
    Jill — September 30, 2012 @ 9:39 am

    Please give me more details about the chicken breasts – 3 full breasts or 3 split breasts? skinless or skin on? if skin on, does the butter go under or over the skin or both? Thanks for the great blog. On a totally unrelated note: I heart Pittsburgh.


    • Jessica — September 30th, 2012 @ 10:52 am

      Hi Jill! I used 3 split breasts, no skin (remove it before or even eat it after roasting if you want), and butter all over! Hope this helps. :)


  3. #
    Stephanie — September 30, 2012 @ 6:11 pm

    ever since bbq chicken enchi extravaganza ive been slightly obsessed w bbq sauce yet again… like just might have eaten crackers w/ turkey deli meat dipped in bbq sauce. but really. so yea. this dip sounds about right. bc really, add in cream cheese and ranch and i’m pretty much prob gonna have zero self control and eat the entire thing. ah well. lol :)


  4. #
    The Food Hound — September 30, 2012 @ 9:35 pm

    This looks UNREAL!!! Such an awesome alternative to buffalo chicken dip (which I never thought you might even consider till I saw this :). Can’t wait to try this!!!


  5. #
    Angie — September 30, 2012 @ 11:37 pm

    I made this tonight for the family and the entire thing was gone before dinner! Everyone loved it, I am sure it will be made again soon! thanks!


  6. #
    Rich — October 1, 2012 @ 9:01 pm

    Shame on you for taking credit for this recipe. You were very clever the way you worded all of it, the title is the kicker. “YOU WERE HOLDING OUT?” I make a point to go through blogs & unleash the robbers. You of all people should know that it’s wrong, considering this is what you do. How would feel if somebody took credit for your recipe? The person that sent this in deserves the credit, not you!~It’s not too late to fix/


    • Jessica — October 1st, 2012 @ 9:05 pm

      Um, the person that sent it in to me DID get the credit, as I mention her in the post and in the recipe notes. I was holding out on sharing it with others since I made it a month before posting. No where do I claim this is my own recipe. I always credit my sources – ALWAYS.


      • Rich — October 1st, 2012 @ 9:07 pm

        I can see that!~ You know exactly what I am saying. You have enough recipes of your own without stealing credit… Just doing my job…

    • SK — December 30th, 2012 @ 10:22 am

      This is a silly comment. Nowhere did she attempt to take credit for the creation of this recipe.


    • Kathryn — February 5th, 2013 @ 9:57 pm

      Get a life, Rich


      • Meshell — January 13th, 2014 @ 12:46 am

        My thoughts exactly Kathryn!!! Rich, you must have a pretty pathetic life! Yikes!

  7. #
    Rich — October 1, 2012 @ 9:05 pm

    How sweet it is NOT!~ BBQ recipe was sent in, yet you took credit!~


    • SK — December 30th, 2012 @ 10:24 am



  8. #
    Jessica — October 2, 2012 @ 7:49 am

    Thanks, you’ve officially made me hungry.


  9. #
    Coco — October 2, 2012 @ 3:19 pm

    This looks crazy good! “why didn’t I think of this ha ha” My only problem is that I have such a love affair with BUFFALO DIP, & it’s hard to imagine anything better. Although; the comments I’ve read say otherwise. Maybe I’ll make half & half.. Aside of the BONE SUCKING SAUCE, could you recommend your next choice for sauce? “not too spicy” Also, I’ve always used a 9 by 13 pan, are you suggesting a pie type pan? Thank you so much for this recipe, I can’t eat super spicy foods right now, (just finished 12 treatments of chemo) so this is wonderful! Take Care


  10. #
    Erin — October 3, 2012 @ 2:18 am

    Golly, this will make epic football watching food.

    I’m pushing to make it this week.

    Erin – ekcantcook.blogspot.com


  11. #
    Megan — October 3, 2012 @ 6:38 pm

    So I want to make this for a potluck tomorrow, but won’t have access to an oven. Would I be able to make it in a crockpot to at least keep it warm?


    • Coco — October 4th, 2012 @ 12:26 am

      I’m not a chef, but I have made the buffalo dip 100 times. I would not attempt to use the crock pot for this. The truth is, it’s a very simple dish. Just make the chicken the night before, then throw the rest the net day… Could not be easier:) Having said that, I may be wrong…


  12. #
    Hayley @ The Domestic Rebel — October 4, 2012 @ 11:57 am

    My face needs to be slathered with this.


  13. #
    kimberly storti (kimmee) — October 6, 2012 @ 8:00 pm

    I’m so going too make this next weekend… LOOOKSSS so YUM-O!!!


  14. #
    Haley — October 8, 2012 @ 11:50 am

    I made this over the weekend for a birthday party. It was a huge hit, everyone loved it. Thanks so much for sharing!


  15. #
    twisterfish — October 10, 2012 @ 3:39 pm

    Oh yes… this looks and sounds wonderful!!!!!!!


  16. #
    Ashley — October 23, 2012 @ 6:04 pm

    I made this over the weekend and would just like to say that a) it was a hit at the party I hosted and b) was one of the best things I’ve ever eaten.


  17. #
    Heather — October 28, 2012 @ 1:26 pm

    Made this for a party last night and everyone loved it. I loved it the most though! I could seriously eat it until I’m sick! I didn’t butter roast the chicken, just poached and shredded it to save time and it was still awesome. Served it with fritos scoops. Mmmmmm!


  18. #
    Melanie — December 30, 2012 @ 7:55 pm

    I added a few dashes of liquid smoke. yum


  19. #
    Melissa — January 20, 2013 @ 6:39 pm

    Thanks for sharing the recipe! I used prepacked carving board smoked pulled pork and Sweet Baby Rays sauce and it turned out soo good!


  20. #
    Liz — February 4, 2013 @ 12:08 pm

    Made this last night for a Super Bowl party and it was delicious! When I first poured everything into the casserole dish (I also used an 8″ round, 4″ tall), I thought there was no way 12 people would eat the entire thing. However, I went home with a clean dish last night! So easy to throw together, minus setting off my smoke detector twice while baking the chicken, oops! Thanks for the great recipe!


  21. #
    The Food Hound — March 11, 2013 @ 1:05 pm

    Just made this for the second time and blogged about it!! OH SO GOOD!!!


  22. #
    Yung Walezak — April 13, 2013 @ 7:14 am

    A smoke detector is a device that detects smoke, typically as an indicator of fire. Commercial, industrial, and mass residential devices issue a signal to a fire alarm system, while household detectors, known as smoke alarms, generally issue a local audible or visual alarm from the detector itself.”

    My blog page


  23. #
    Kate Woods — July 18, 2013 @ 9:57 am

    So I made this for the frist time last fall and It is now my boyfriends favorite thing that I make (Seriously I can do no wrong when I make this dip!) I want to make it for his family b-day BBQ on Sunday however I only have time to make it Saturday AM. Do you think if I prepare it Saturday AM and then bake it on Sunday afternoon, it will last?


    • Jessica — July 18th, 2013 @ 10:22 am

      yes! i would not add the sauce and cheese on top until right before you bake it. and make sure the dip comes to room temp before baking too – just so your dish doesn’t crack.


      • Kate Woods — July 18th, 2013 @ 10:34 am

        Great, thanks so much!

  24. #
    Ashley @ Wishes and Dishes — September 10, 2013 @ 3:58 pm

    Made this today for a “dip party” I went to. It’s so good!!!


  25. #
    Alyssa — October 23, 2013 @ 12:37 pm

    I’m making this dip this weekend for a Halloween party I’m having! Sounds so yummy, and a fun twist from the usual buffalo chicken dip I see everywhere. I’m planning on buying a rotisserie chicken and pulling off the meat so I can use the bones to make stock for soup! Can’t wait to try it.

    (PS – What are these people talking about with you trying to take credit? You totally mentioned the reader a couple of times in this post. Crazy b*tches can’t read.)


  26. #
    Meshell — January 13, 2014 @ 12:48 am

    Awesome!!! Cannot wait to make this for my Super Bowl party! :)


  27. #
    Elaine — February 2, 2014 @ 7:41 pm

    I made this tonight for the Super Bowl and HOLY COW it’s good! Thanks for another yummy recipe!


  28. #
    Jen — February 3, 2014 @ 7:24 pm

    Made as written and it was delicious!! I had a hard time with the cream cheese though – it didn’t mix in as much as I would have liked. Make sure it’s really soft. Mine was out for 3 hrs -should have been enough, but wasn’t. Flavor was fantastic!


  29. #
    Katie — June 21, 2014 @ 11:50 pm

    I made this recipe and did everything as directions say, only thing I can think of is my cream cheese wasn’t at room temperature so I microwaved it slightly to make it easier to blend but it came out kinda clumpy after baking and I can’t figure out what I did or what it needs. It taste very rich too and tastes a bit bitter. Maybe too much cream cheese and not enough bbq sauce? I can’t figure out what I did. I enjoy the concept of this recipe so bad so I don’t wanna give up on it but it’s not tasting like what I imagined like I’m doing something wrong. Anybody else have this problem or any suggestions?


  30. #
    Molly Hall — October 3, 2014 @ 9:54 pm

    Omg. I just recently came across your website, by way of SkinnyTaste and your delicious bbq chicken chili. Well I made this dip last weekend and I have to tell you, I ate so much of it that i really was on the verge of throwing up. It was amazing!! So thank for sharing. It really is the best dip I have ever had!



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