BBQ Chicken Dip

Appetizer, Chicken, Dip, Quick and Easy

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  This weekend is the big game.  My Pittsburgh Steelers vrs. my husband’s Baltimore Ravens.  It’s always an exciting match up during the year but when we play in the play-offs it’s chaos at our house.  That means food, friends, and fun!  I’ve got my standard appetizers and game day treats but this time I wanted to try something a little different.

   The North Park Clubhouse in Pittsburgh has this awesome BBQ chicken dip that they serve with multi-colored tortilla chips.  I’ve looked around for a recipe that is similar but came up with nothing.  I experimented and came up with a dip that tastes just like the one I had at NPC.  It is an awesome alternative to buffalo chicken dip.

  The dip is a creamy cheese dip with hints of bar-b-que sauce topped with bar-b-que chicken then topped with melted cheddar cheese.  It is sweet, spicy, and cheesy-perfect for a party appetizer or a game day snack.  It can be made the morning of and refrigerated for up to 12 hours before baking.

BBQ Chicken Dip (a Hezzi-D original)

1 1/2 c. shredded chicken (or 1 (12.5 oz) can of chunk chicken)
1 c. sweet BBQ sauce (like Sonny’s or Sweet Baby Rays)
1 (8oz) package of 1/3 less fat cream cheese
1/4 c. low fat ranch dressing
1/4 c. light sour cream
1/2 t. garlic powder
1/2 t. black pepper
2 c. cheddar cheese

1.  Preheat the oven to 400 degrees.

2.  In an 8 x 8 baking dish mix the cream cheese, ranch dressing, sour cream, garlic powder, black pepper, 1 cup of the cheddar cheese, and 3 tablespoons of the BBQ sauce.  Mix well and spread evenly into the pan.
3.  In a small skillet heat the chicken and the remaining bar-b-que sauce.  Cook for 5 minutes or until the sauce cooks into the chicken.  Spread evenly on top of the cream cheese mixture.
4.  Sprinkle the top with cheddar cheese.  Bake for 15 minutes and serve with tortilla chips and crackers.
Note:  This dish can be refrigerated for up to 12 hours after assembling.  Cover with plastic wrap and place in refrigerator.  Cook directly from refrigerator for 20 minutes.
**This dish can also be doubled and put into a crock-pot on low for up to 4 hours**

13 Comments

  1. Thank you for this!! I made your recipe a few years ago and forgot to respond. Making it again this weekend for a family get together and I know it’s going to be a hit! We all use to frequent the North Park Clubhouse in Robinson when I was growing up and this was always one of the appetizers we got! Can’t wait, thank you!

    Reply

    1. The Clubhouse and the Lounge had the same owners! It is from the Clubhouse but I’m sure they also serve it at the Lounge.

      Reply

      1. Makes sense. Thanks for posting, I have had this before at NPL and it was amazing. I plan on making it for a holiday party this weekend.

        Reply

  3. If you were to prepare this in a crock pot, do you just combine all the ingredients & cook on low for 4 hours. Or do you follow the recipe & simply put it in the crock pot to keep it warm?

    Reply

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