BBQ Chicken Dip


  • 2 1/2 cups cooked shredded chicken breast (about 3 breasts, cooked)
  • 2 cups plain or your favorite barbecue sauce
  • 2 (8 oz.) cream cheese, regular or light
  • 1/2 cup ranch dressing, regular or light
  • 1/2 cup shredded cheddar cheese
  • 2 teaspoons light brown sugar
  • 1/2 teaspoon worcestershire sauce
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon parsley flakes
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon liquid smoke
  • 1/8 teaspoon dried thyme
  • Tortilla chips, crackers, cornbread chunks and/or celery sticks for serving


  1. In a large skillet heat chicken and barbecue sauce.
  2. Stir in cream cheese and ranch dressing until creamy.
  3. Add in cheddar cheese, brown sugar, worcestershire sauce, liquid smoke and spices and cook until hot and bubbly.
  4. Pour into a serving dish and serve warm with tortilla chips, crackers, cornbread chunks or celery sticks.


For chicken – you can use a store bought rotisserie chicken or leftover chicken you have on hand. To cook chicken breasts, preheat oven to 350. Line a baking sheet with foil. Season chicken breasts with salt, pepper and a dash of oregano. Bake for about 40 minutes until cooked thoroughly. Set aside until cool to touch. Shred with a fork.