Barbecue Chicken Dip (Print Version)
# Ingredients:
→ Base
01 -
2 tablespoons olive oil
02 -
1.5 cups shredded rotisserie chicken
03 -
6 strips diced bacon, cooked to crisp
04 -
1 medium red onion, diced
05 -
1 red bell pepper, seeded and diced
06 -
1/3 cup sliced banana peppers, diced
07 -
1/4 cup green onions, diced
→ Creamy Elements
08 -
8 oz block cream cheese, room temperature
09 -
1/2 cup sour cream
10 -
1/4 cup ranch dressing
11 -
1/4 cup BBQ sauce, plus more for topping
12 -
1 1/2 cups cheddar cheese, shredded
→ For Serving
13 -
Tortilla chips for dipping
# Instructions:
01 -
Preheat oven to 190°C (375°F).
02 -
Heat olive oil in a skillet over medium heat. Add the diced red bell pepper and cook until browned and tender, about 3-4 minutes. Remove and set aside.
03 -
Reduce heat to medium-low and in the same skillet, add the diced red onions. Cook until partially caramelized, about 8-10 minutes.
04 -
In a mixing bowl, combine cream cheese, sour cream, BBQ sauce, and ranch dressing. Mix thoroughly until smooth and creamy.
05 -
Fold the cooked banana peppers, red bell pepper, caramelized red onion, shredded chicken, half the green onions, and half the cheese into the cream cheese mixture.
06 -
Transfer the mixture into an oven-safe skillet, smoothing the top. Layer with enough BBQ sauce to create an even coating, then sprinkle the remaining cheese over the top.
07 -
Bake uncovered for 20-25 minutes until bubbly around the edges and cheese is melted. Halfway through baking, add the crispy bacon pieces over the cheese.
08 -
Garnish with remaining green onions. Serve warm with tortilla chips for dipping.
# Notes:
01 -
This dip can be prepared up to a day in advance and baked just before serving.
02 -
For a spicier version, add a diced jalapeño or a dash of hot sauce to the mixture.