I’ve been keeping a secret from you.
Not the trivial things—my Grey’s Anatomy hot takes on Twitter, the current Bloomingdale’s friends-and-family sale, the habit of crushing potato chips onto boxed mac and cheese (thanks for that, Dad), or even the ridiculously useful scarf-blanket-vest hybrid. This is something else entirely.
I’m talking about a dip. Think of it as buffalo chicken dip’s close relative: the same addictive, crowd-pleasing concept but reimagined with caramelized red onions, tangy barbecue sauce and—wait for it—butter-roasted chicken. It’s familiar, but it hits different.
Maybe adding barbecue sauce to a cheesy chicken dip isn’t revolutionary, but when a reader sent this recipe right before Labor Day, I tried it and was instantly hooked. I’ve long been partial to Bone Suckin’ Sauce, and the blend of sweet, tangy BBQ with melty cheese and rich butter-roasted chicken is everything you want in a party dip. It’s the kind of thing that disappears fast at any gathering—especially when football season arrives.
If you’re watching your intake, you can adapt this dip: swap lighter cream cheese and cheddar, and feel free to skip the butter-roasted chicken for a simpler version. But when you want to impress a crowd—or plan to feed a bunch of sports fans—go for the full, decadent version. It melts in your mouth and keeps people coming back for more.
Add this to your football-food rotation and prepare for praise.
BBQ Chicken Dip
Yield:
8
to 10
15 mins
20 mins
35 mins
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Ingredients
- 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
Instructions
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Preheat oven to 425°F. Rub chicken breasts with softened butter and season with salt and pepper. Place on a baking sheet and roast 30–40 minutes until cooked through. Let cool, then remove meat from bones and shred into bite-size pieces. While the chicken roasts, heat a skillet over medium-low heat. Add olive oil and onions and cook until soft, about 5 minutes. Stir in brown sugar and cook until caramelized. Remove from heat.
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In a large bowl, combine softened cream cheese, ranch dressing, 1/3 cup BBQ sauce, the caramelized onions and half of the grated cheddar. Gently fold in the shredded chicken.
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Spread the mixture into a casserole or baking dish (about 8-inch round, 4-inch deep). Smooth the top, then pour the remaining BBQ sauce over it and sprinkle with the remaining cheddar. Bake 20–25 minutes, until bubbly and hot. Serve with crackers or chips.
Notes
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