Best Bbq Chicken Dip Recipes

BBQ CHICKEN RANCH DIP

Steps:

• . Mix Cream Chees and ranch dressing mix and spread into an 8X8 pan sprayed with non stick spray.
• Crumble chicken over mixture.
• . Spread BBQ sauce over Chicken.
• Bake at 350 degrees about 20 minutes
• Serve with tortilla chips.

BBQ CHICKEN DIP

Steps:

• Heat oven to 350ºF.
• Mix cream cheese and barbecue sauce in medium bowl until blended. Add chicken and shredded cheese; mix well.
• Spread onto bottom of shallow ovenproof dish.
• Bake 20 to 25 min. or until hot and bubbly. Sprinkle with onions and cilantro.

KANSAS CITY BBQ CHICKEN DIP

Steps:

• Mix ketchup, molasses, water and seasoning mix in 4-quart slow cooker. Add chicken to slow cooker; stir to coat.
• Cook 2 hours on High or until chicken is cooked through. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken from slow cooker.
• Shred chicken using 2 forks. Return chicken to slow cooker. Stir in cream cheese and shredded cheese. Sprinkle with onion before serving.

SLOW COOKER SWEET & SPICY BBQ BUFFALO CHICKEN DIP RECIPE

Steps:

• Add all ingredients except peppers and chips to a slow cooker.
• Stir ingredients until mixed well.
• Cook on low for 3 hours or on high for 1 hour.
• Stir mixture well and transfer to a serving dish. Top with jalapeño pepper .
• Serve with tortilla chips.

BBQ RANCH PHILLY CHICKEN DIP

Steps:

• Spread cream cheese on bottom of microwaveable 9 inch pie plate. Top with bbq & chicken. MIcrowave 2 min. Top with everything else

PHILLY BBQ RANCH CHICKEN DIP

Steps:

• Spread Neufchatel onto bottom of microwaveable 9-inch pie plate; top with barbecue sauce and chicken.
• Microwave on HIGH 2 min. or until heated through; top with remaining ingredients.
• Serve with crackers and cut-up fresh vegetables.

SMOKED CHICKEN WINGS WITH CAROLINA BBQ SAUCE AND GREEN ONION AND FETA DIP

Steps:

• For the wings: Heat a smoker to 250 degrees F. Toss the wing pieces with the salt and pepper and spread them on the middle grate of the smoker. Smoke them for 20 minutes, flip, and smoke for an additional 20 minutes. Remove the wings from the smoker and set aside.
• While the wings smoke, make the BBQ sauce: Put the vinegar, brown sugar, ketchup, Worcestershire sauce, red pepper flakes, salt and pepper in a small saucepan and bring to a boil over medium-high heat. Reduce the heat and simmer the sauce until it is reduced by 1/3, about 20 minutes. Cool to room temperature.
• While the wings smoke, make the dip: Combine the sour cream, green onions, feta, buttermilk, parsley, garlic, salt and pepper in a small bowl. Set aside.
• To finish the wings: Heat about 4 inches of oil to 375 degrees F in a large, wide heavy-bottomed pot over medium heat. Working in batches, fry the wings just to crisp and reheat them, about 2 minutes. Using a slotted spoon, transfer the cooked wings to a bowl. When they are all fried, toss them with the BBQ sauce, and then serve with the green onion dip, carrots and celery sticks.

BBQ RANCH CHICKEN DIP

Steps:

• Preheat oven to 350. Mix all ingredients together except the BBQ sauce. Drizzle BBQ sauce over top. Bake for 20 minutes.

VELVEETA® BBQ CHICKEN DIP

Steps:

• Microwave ingredients in microwaveable bowl on HIGH 5 min. or until VELVEETA is completely melted and mixture is well blended, stirring after 3 min.

SWEET BBQ CHICKEN DIP

Steps:

• Preheat oven to 375ºF.
• Spread cream cheese into bottom of 13 x 9-inch baking dish. Stir together chicken, cranberry sauce, chili sauce, Worcestershire sauce, vinegar, mustard and red pepper flakes in medium bowl. Spoon mixture over cream cheese in baking dish. Sprinkle with cheese. Bake for 20 to 30 minutes or until heated through. Sprinkle with onions. Serve with crackers for dipping.

SUNNY'S BBQ CHICKEN AND PEPPERONI DIP

Steps:

• Preheat the oven to 325 degrees F.
• Heat the oil in a skillet over medium heat. Add the pepperoni and cook, tossing, until the fat is rendered and the pepperoni are crisp, 5 to 7 minutes. Remove to a paper towel-lined plate to soak up the extra fat.
• In a large bowl, mix together the cream cheese, Italian seasoning and scallions until well blended, then season with salt and pepper. Add Sunny's Cocoa-Cola BBQ Sauce and stir to incorporate. Fold in the chicken, pepperoni and both cheeses. Pour everything into a 7-by-11-inch casserole dish.
• Bake until the cheese is melted and bubbling around the edges, 20 to 25 minutes. Serve warm with the dippers of your choice.
• In a medium saucepot on medium-high heat, add the Coca-Cola, ketchup, onion, Worcestershire, vinegar, red pepper flakes, garlic, a pinch of salt and a few grinds of black pepper. Simmer, stirring occasionally, until reduced and thickened to barbecue sauce consistency, 15 to 20 minutes.

BBQ CHICKEN DIP

Steps:

• In small mixing bowl beat cream cheese on medium speed of electric mixer until fluffy.
• Add cheddar cheese, milk, garlic powder and cayenne pepper.
• Beat until combined.
• Spread cream cheese in 7-inch circle on serving plate.
• Spoon barbecue sauce on top.
• Sprinkle with chicken and onion.
• Serve with crackers.

EASY BBQ CHICKEN DIP

Steps:

• Using a saucepan, boil chicken until completely cooked. Use a fork or knife to "shred" the chicken into "stringy" piles. Set aside.
• In large mixing bowl, add barbecue sauce, dressing and chicken. Mix until fully blended.
• Use a knife to cut slices from the block of cream cheese and line bottom of baking pan. Cover with chicken mixture. Top with shredded cheese.
• Bake at 350°F until cheese is melting and mixture is heated through.