BBQ Chicken Pizza Dip ~ tender tasty bites of barbecue chicken, 3 kinds of gooey, melted cheese, bell peppers and red onion all scooped with warm, lightly toasted bread.
You don’t have to know a lot about football to know that football food should have its own category on the food pyramid and if there’s justice in this world, that category would be at the very bottom of the triangle. Can I get a high five on that one?
So even if you’re not going to be wearing a game jersey at your Super Bowl party if you’re like me, there’s a good chance you’re assembling an arsenal of MVP recipes like this BBQ Chicken Pizza Dip, Chorizo Queso Dip or maybe a batch or two of Sausage Wonton Cups. Basically all things cheesy, indulgent, cheesy and a little spicy.
Did I mention cheesy?
BBQ Chicken Pizza Dip hits all the right marks ~ 3 kinds of cheese, a little kick from the barbecue sauce and all the delicious flavors of classic Barbeque Chicken Pizza but in dip form. Go ahead and scoop as little ~ or as much ~ as you want on that warm, lightly crisp bread.
This recipe was tested and approved by my kids when we got together last weekend for my son-in-law’s birthday. We started the party with a couple of appetizers man-petizers (my daughter’s word for appetizers for men). Our kids always arrive hungry, no matter what time of day but lucky for them there’s always plenty of food. I guess that’s what home is all about.
For the record, the little ones wouldn’t come near the dip. They’re in “Skeptical Toddler Phase” right now (insert eye rolling), meaning they’re convinced the adults in their lives may be trying to poison them so stick with a strict diet of fruit, raspberry yogurt, Dino nuggets, mac and cheese and the currently approved Oliver’s pizza.
I started with raw chicken breasts but there’s no shame in taking a hand from the store with rotisserie chicken. Just skip the chicken cooking steps, shred the rotisserie, add the barbecue sauce and pick up the recipe from there.
BBQ Chicken Pizza Dip Ingredients:
- 1 tablespoon olive oil
- ½ pound boneless skinless chicken breast
- Salt and pepper to taste
- light sprinkle Garlic powder
- 1/2 cup barbecue sauce divided
- 8 ounces cream cheese room temperature
- 1/4 cup sour cream
- 1/3 cup ranch dressing
- 1 1/4 cups smoked Gouda shredded
- ¼ cup mozzarella shredded
- 1/4 cup cilantro finely chopped (divided)
- 2 tablespoons lime juice
- 3 tablespoons red onion chopped
- 1/4 cup bell pepper sliced (any color)
Instructions:
Heat the olive oil in an oven-safe skillet over medium high heat, generously season the chicken with salt and pepper and a light sprinkle of garlic powder then place the chicken in the skillet searing on both sides.
Tip: If you don’t have an oven-safe skillet, sear the chicken then transfer is to a shallow baking dish.
After the chicken is seared (it won’t be cooked through at this point), spread 1/4 cup of barbecue sauce over the top and bake at 375° 15-20 minutes or until it’s cooked through.
Meanwhile blend the room temp cream cheese, sour cream, ranch dressing ½ cup of smoked Gouda, all of the mozzarella, 2 tablespoons of cilantro and the lime juice in a bowl.
Lightly grease about an 8 x 8″ shallow baking dish then evenly spread the cream cheese mixture onto the bottom of the dish.
When the chicken is finished cooking and cooled, shred it using two forks or your fingers, then blend it with the remaining sauce in the pan.
Layer the chicken over the cream cheese blend, top with the remaining smoked Gouda cheese, onions and bell peppers then drizzle the remaining barbecue sauce over the top.
Bake at 375° 15 minutes or until bubbly and lightly browned, sprinkle with the remaining cilantro and serve right away with these lightly toasted Stonefire Naan Dippers, crackers or tortilla chips.
Enjoy!
If you make this recipe, leave me a comment~ I’d love to hear from you because silence isn’t always golden ~ especially if there’s a toddler around ~ then silence can be suspicious.
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BBQ Chicken Pizza Dip
Ingredients
- 1 tablespoon olive oil
- ½ pound boneless skinless chicken breast
- Salt and pepper to taste
- Garlic powder light sprinkle
- 1/2 cup barbecue sauce divided
- 8 ounces cream cheese room temperature
- 1/4 cup sour cream
- 1/3 cup ranch dressing
- 1 1/4 cups smoked Gouda cheese shredded
- ¼ cup mozzarella cheese shredded
- 1/4 cup cilantro finely chopped divided
- 2 tablespoons lime juice
- 1/4 cup bell peppers sliced (any color)
- 3 tablespoons red onion chopped
Instructions
- Heat the olive oil in a skillet over medium high heat. Generously season the chicken with salt and pepper, lightly sprinkle with garlic powder then add the chicken to the skillet, searing on both sides.
- After the chicken is seared (it won’t be cooked through at this point), spread 1/4 cup of barbecue sauce over the top and bake at 375° 15-20 minutes or until it’s cooked through.
- In a bowl blend the cream cheese, sour cream, ranch dressing ½ cup of smoked Gouda, all of the mozzarella, 2 tablespoons of cilantro and the lime juice.
- Lightly grease an approximately 8 x 8" shallow baking dish then spread the cream cheese mixture onto the bottom of it.
- When the chicken is finished cooking shred it using two forks or your fingers and blend it with the remaining sauce in the pan.
- Layer the chicken over the cream cheese blend.
- Top with the remaining smoked Gouda cheese, onions and bell peppers then drizzle the remaining barbecue sauce over the top.
- Bake at 375° 15 minutes or until bubbly and lightly browned.
- Sprinkle with the remaining cilantro and serve right away with bread, crackers or tortilla chips.