BBQ Chicken Dip

Well, it seems that I can’t really get into a groove right now.  Here I am posting BBQ chicken dip when I “should be” posting my favorite Thanksgiving appetizers, side dishes, and desserts.  But I have to be honest:  I just can’t make myself do it.

I have had this BBQ Chicken Dip made and photographed for a couple of weeks now, and just haven’t really had the motivation to sit down to write a blog post.  And it’s a shame because it was SO good.  Especially for a Kansas Citian-at-heart like myself.  Sweet and spicy all in one.

What finally made me write was a sweet church member named Marilyn.  Paul and I were at a meeting on Tuesday night and Marilyn came up to me and asked if I was still blogging, that she hadn’t seen anything new in a while.  If I can be melodramatic for a minute…I honestly didn’t think anyone had noticed my blogging break.  And Marilyn’s comment made me remember that I have to stop blogging for the masses.  I need to blog for myself, and for my local friends and family who actually wait for – and read – my posts, and like my recipes.

So to my lovely friends, neighbors and family, this BBQ Chicken Dip is for you!  Thank you for your support and undying love!

BBQ Chicken Dip

So about this dip: it definitely won’t win the award for prettiest dip.  But it’s for sure a top contender for taste, and for simplicity.  You mix everything up, bake it, and then enjoy it.  And you probably have most of the ingredients in your fridge and pantry right now!  We actually ate this for lunch the day I made it and Paul ate the leftovers, cold, out of the fridge and he thought it was just as good cold as it was hot out of the oven.  However you choose to enjoy it, it’s sure to please!

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BBQ Chicken Dip

Yield: Serves 8-10 as appetizer

Total Time: 25 min

Super simple, but crowd-pleasing chicken dip with BBQ sauce, tons of cheese, onions and cilantro.


8 ounce cream cheese
6 ounces white cheddar cheese (I love Cabot Seriously Sharp White Cheddar), divided
1 cup cooked shredded chicken
3/4 cup BBQ sauce (store-bought or homemade)
1/4 cup chopped red onion, 1 Tablespoon reserved
1/3 cup fresh chopped cilantro, 1 Tablespoon reserved
1/2 tsp. garlic powder
1/4 tsp. salt (more or less to taste)
1/4 tsp. black pepper
1/8 tsp. cayenne pepper


Preheat the oven to 350 degrees. Grease a small (1 or 2 quart) baking dish. I spray mine using a Misto Sprayer.

Mix all ingredients together in a large bowl, reserving 2 ounces of the cheddar cheese, 1 Tablespoon of the onion and 1 tablespoon of the cilantro.

Transfer the mixture to the prepared baking dish and top with the remaining cheddar cheese. Bake at 350 degrees for 15 minutes, then turn on the broiler for an additional 2-3 minutes until the cheese is golden and bubble. Top with the remaining cilantro and red onion as garnish and serve with tortilla chips, pita chips, veggies, etc.

Refrigerate any leftovers.

BBQ Chicken Dip