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Loaded Wing Dip with Beer Caramelized Onions

This loaded wing dip is full of buffalo wing sauce, BBQ sauce, honey mustard, ranch, blue cheese and tons of chedder. All the flavors!
4.95 from 18 votes
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  • 2 tablespoons unsalted butter
  • 1 large sweet onion, thinly sliced
  • pinch of salt and pepper
  • cup Wernesgrüner Pilsner
  • 2 Never Any! Boneless Skinless Chicken Breasts, cooked and shredded
  • 2 8-ounce blocks Happy Farms Cream Cheese, softened
  • 1 8-ounce block Reserved Aged Cheddar, freshly grated
  • 1 8-ounce bag Happy Farms Shredded Sharp Cheddar Cheese
  • cup crumbled blue cheese, plus more for topping
  • ¼ cup Burman’s Hot Sauce, plus more for drizzling
  • 1/4 cup Burman’s BBQ Sauce, plus more for drizzling
  • ½ cup honey mustard, plus more for drizzling
  • 2 tablespoons ranch dressing
  • 2 tablespoons blue cheese dressing

for serving:

  • Park Street Deli Buffalo Hummus
  • Park Street Deli Jalapeno Lime Hummus
  • Park Street Deli Avocado Salsa
  • Clancy’s Hint of Lime Tortilla Chips
  • Savortiz Pita Chips
  • Carrot sticks
  • Celery sticks


  • Heat a large skillet over low heat and add the butter. Add the sliced onions with the salt and pepper and stir. Cook until slightly softened, about 5 minutes. Add in the pilsner and cook, stirring often, until the onions caramelize, about 25 to 30 minutes.
  • Preheat the oven to 375 degrees F. Spray a 9-inch baking dish with nonstick spray.
  • In a large bowl, stir together the cream cheese, almost all the cheese (I save a handful for topping the dip!), the hot sauce, BBQ sauce, honey mustard, ranch and blue cheese. You can use an electric hand mixer to combine things more if needed! Once combined, stir in the caramelized onions and the shredded chicken. Spread the mixture in a baking dish. Top with the remaining cheese. Add on another drizzle of BBQ sauce, buffalo and honey mustard.
  • Bake the dip for 20 to 25 minutes, until golden and bubbly and hot. Serve immediately with carrot sticks, celery sticks, crackers and chips.

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