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Square turquoise blue baking dish with freshly baked BBQ Chicken Dip. Dip is topped with loads of bacon and a sprinkle of green onion. Baking dish is surrounded by colorful peppers, Fritos Scoops and some shredded cheddar in a matching blue bowl. There is also a half of juicy lime.

Big Game BBQ Chicken Dip

Tender shredded chicken, creamy cream cheese and gooey cheddar combine with smoky bacon, sweet barbecue sauce and some tangy ranch-goodness! Oh yeah! You're going to love this dip for all the big game celebrations - or anytime you're craving a delicious dip!
You can easily shred-up some chicken and mix your dip with a Stand or Hand Mixer! You can even mix and heat up right in your slow-cooker! See the recipe notes for all you easy mixing options!
Tina Verrelli - epicuricloud.com
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Course: Appetizer
Cuisine: American
Keyword: appetizer, Cheese, chicken, Dip, honey
Prep Time: 30 minutes
Cook Time: 40 minutes
Total Time: 1 hour 10 minutes
Servings: 10 servings

Equipment

  • 1 two (2) quart baking dish or slow cooker
  • 1 hand or stand mixer for easy shredding/mixing (optional) I use my KitchenAid mixers!

Ingredients

  • 2 medium chicken breasts, cooked & shredded or 2-3 cups
  • 1 (8-ounce) brick cream cheese, softened
  • 1/2 cup ranch dressing
  • 3/4 cup barbecue sauce +more to garnish
  • 1-2 tablespoons hot sauce optional
  • half lime, juiced
  • 2 cups shredded cheddar cheese (I like 1-cup cheddar + 1-cup pepper jack for a little spice) +more for topping
  • 4 strips cooked bacon, chopped +more for topping
  • 3 tablespoons green onions, thinly sliced +more to garnish
  • crostini, chips, crackers or veggies for dipping

Instructions 

  • Preheat oven to 350 degrees F.
  • If you are shredding your chicken with your mixer (see note) - use the flat beater - shred warm chicken breasts, then add other ingredients and mix.
  • If you are adding already shredding chicken, I would mix all the other ingredients first and add the chicken last, so it doesn't get overly shredded.
  • Scoop and spread into 2 quart baking dish and top with additional cheese and bacon, if desired.
  • Bake for 30-40 minutes or until hot and bubbly.
  • Garnish with a drizzle of BBQ sauce and green onion, if desired.
    Serve with toasted baguette crostini, chips or veggies.

Notes

To Shred Chicken Using Stand Mixer:

To shred chicken with your stand mixer, it needs to be warm and moist. You can roast, poach, braise or steam the chicken.  Rotisserie chicken works too! (remove skin/bones). Cut chicken pieces so they're no larger than a deck of cards. Place warm chicken in stand mixer and use the flat beater on low speed to start shredding the chicken.  You can increase the speed a little once it starts shredding.

To Shred Chicken with a Hand Mixer:

You can alternatively shred chicken with your hand mixer too!  Use the regular "turbo" or "flex edge" beaters and low speed.

To Cook in Slow Cooker (Crock Pot):

Cook for 3-4 hours on low heat or 1-2 hours on high heat, stirring every 30 minutes or so, until the whole mixture is heated through.  You can add a little extra cheese on toward the end and put the lid on to melt.  Garnish with additional toppings if desired.

Nutrition (approx. data estimated via online nutritional calculator.)

Calories: 211kcal (11%) | Carbohydrates: 10g (3%) | Protein: 10g (20%) | Fat: 14g (22%) | Saturated Fat: 5g (31%) | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Trans Fat: 0.003g | Cholesterol: 41mg (14%) | Sodium: 539mg (23%) | Potassium: 165mg (5%) | Fiber: 0.2g (1%) | Sugar: 8g (9%) | Vitamin A: 307IU (6%) | Vitamin C: 2mg (2%) | Calcium: 173mg (17%) | Iron: 0.3mg (2%)
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