This post may contain affiliate links. Read my disclosure policy.
So gooey and delicious, BBQ Chicken Dip will be the hit of the party! This crowd-pleasing appetizer recipe is loaded with chicken, cheese, and barbecue sauce, then topped with bacon and tomatoes. It’s easy, cheesy, and perfect for dipping tortilla chips, crackers, and even veggies. Although you might be tempted to just dig in with a spoon!
Hot and Cheesy BBQ Chicken Dip
There really isn’t much better than a bubbling and ooey gooey dip. When gathering with friends or family, digging into a spread of delicious appetizers is definitely one of the best parts of these festive get-togethers. And this cheesy chicken dip recipe is made a little sassy and saucy with your favorite barbecue sauce, then topped with bacon, plus some tomatoes and scallions for a little freshness. It is going to be requested at every party from this point forward!
Cuisine Inspiration: American
Primary Cooking Method: Oven
Dietary Info: Gluten-free, Nut-free, Low carb option
Skill Level: Easy
Why You’ll Love this Cheesy Appetizer Dip
We actually enjoy barbecue chicken dip so much that sometimes my little family of four will even make a meal out of our favorite “snacky food”. It makes movie night, game day, or a random Tuesday even more fun. Here’s why you will love it too:
- Classic flavors. The combination of chicken, barbecue sauce, and cheese is always a crowd-pleaser, and it’s even better when you add bacon. Plus, a bubbly dip is hard to resist.
- Make it ahead. You can prep everything and keep it in the refrigerator, then just pop it in the oven for party time. This makes event planning a breeze.
- Gluten free with a low carb option. Yes, this dip is naturally gluten free, and can be keto-friendly if you use a sugar-free barbecue sauce. Make sure your dippers are gluten free, if needed, and serve with veggies or pork rinds if you are avoiding carbs.
BBQ Chicken Dip Ingredients
You won’t believe that only a short list of ingredients is needed for this fully-loaded dip. Here’s a quick overview of what you’ll need, but the full amounts are listed in the recipe card at the bottom of the post.
- Cream cheese. Light or regular is fine. Let it come to room temperature to make everything easier to mix together.
- Plain Greek yogurt. You can use nonfat, low fat, or whole milk yogurt.
- BBQ sauce. Use your favorite brand based on how sweet, tangy, or spicy you like it. If you choose a low carb barbecue sauce, you can even make this a keto-friendly appetizer.
- Shredded cheese. The combination of Monterey Jack and cheddar cheese gives the perfect balance of creamy and sharp flavors.
- Cooked chicken. Chopped or shredded. You can use your extra grilled or roast chicken, or leftover rotisserie chicken from the grocery store.
- Bacon. Cooked and crumbled. Use any of these five ways to cook bacon, depending on what is most convenient for you.
- Tomato and scallions (green onions). For scattering on top to add a little freshness to the rich dip.
How to Make Barbecue Chicken Dip
This easy party appetizer comes together in a flash. Preheat your oven to 350°F, then check out this brief summary. The detailed instructions are also in the recipe card.
Make the mixture. Stir the cream cheese, yogurt, some of the barbecue sauce, most of the cheese, and the chicken together in a bowl until fully combined.
Fill the baking dish. Spread the mixture evenly in a 9-inch square glass baking dish, a deep dish glass pie plate, or an oblong or round 1.5 quart casserole dish. Add more cheese on top.
Bake the dip. Place the pan in the oven until it is golden brown and bubbling, then drizzle on more BBQ sauce and top it with the bacon, chopped tomatoes, and scallions. Serve with crackers, chips, baguette slices, and veggies for dipping.
Tips for the Best BBQ Chicken Dip
- Soften the cream cheese. Don’t forget to pull the cream cheese out of the fridge to come to room temperature. This makes it much easier to blend everything together.
- Use you favorites. Any barbecue sauce will be delicious, and choosing the one you love allows you to adjust the flavor profile from sweet to tangy to spicy. And while I like the combination of cheeses, you can use all of one kind. Try adding Pepper Jack for a little extra kick.
- Ease the prep. Save time and cook the bacon while the dip is in the oven. You can either pop it in the oven at the same time, or cook it on the stove or in the air fryer.
- Make it ahead. You can even assemble the dip up to a day in advance and bake it when it’s time to serve. If you are baking it straight out of the fridge, it may need a few extra minutes in the oven to get hot and melty.
Storing and Reheating Leftovers
If you have any extra barbecue dip, cover it tightly with a lid or plastic wrap and keep it in the refrigerator for up to 2 or 3 days. I do not recommend freezing it, as the dairy products may separate and give it an unpleasant consistency.
You can reheat it in the microwave or in the oven. If you put it back in the oven. you may want to cover it with aluminum foil so it doesn’t brown too much while it’s getting hot.
What to Serve with BBQ Chicken Dip
We’ve been known to spoon it over baked potatoes or brown rice for dinner, but you ar probably more likely to add it to a spread of appetizers like Baked Turkey Meatballs and Sheet Pan BBQ Chicken Nachos, or alongside other dips such as Kentucky Hot Brown Dip or Bacon Cheeseburger Dip with your favorite dippers like:
- Tortilla chips
- Crackers – gluten free, if needed.
- Bread – you can even use slices of my Gluten Free French Bread or pieces of Gluten Free Naan.
- Vegetables – mini bell peppers, carrots cut diagonally into planks, cucumber slices, even spoon it into lettuce leaves like a lettuce wrap
BBQ Chicken Dip
Ingredients
- 8 oz. cream cheese at room temperature (regular or light)
- 1/4 cup plain Greek yogurt (nonfat, low fat, or whole milk)
- 1/2 cup of your favorite BBQ sauce, divided
- 3/4 cup (about 3 oz.) shredded Cabot white cheddar cheese, divided (I used Cabot Extra Sharp)
- 3/4 cup (about 3 oz.) shredded Cabot Monterey Jack cheese
- 2 cups cooked and chopped chicken
- 4 slices bacon, cooked and crumbled
- one small tomato, seeded and chopped
- 1-2 scallions, thinly sliced (green parts only)
- Crackers, chips, sliced baguette, or vegetables for serving
Instructions
- Preheat the oven to 350°F.
- In a bowl, stir together the cream cheese, yogurt, 1/4 cup of the BBQ sauce, 1/2 cup cheddar cheese, 1/2 cup Monterey Jack cheese, and chicken.
- Transfer to a glass baking dish and spread evenly.
- Top with the remaining 1/4 cup cheddar cheese and 1/4 cup Monterey Jack cheese.
- Bake at 350°F for about 30 minutes, or until hot and bubbly, and lightly browned. While it bakes, cook and crumble the bacon.
- Remove from the oven and drizzle with the remaining 1/4 cup barbecue sauce. Sprinkle bacon, chopped tomato, and scallions.
- Serve with crackers, chips, baguette slices, and veggies for dipping.
Did you make this?
Leave a rating below and tag @cupcakesandkalechips on Instagram and hashtag it #cupcakesandkalechips
