I’m a dip fanatic, and my husband might be even more obsessed. While reviewing the dips on my blog, I realized I had never posted a BBQ Chicken Dip—how did that happen?
This classic deserved better, so I developed my own version of BBQ Chicken Dip. I actually created the recipe a few months ago but delayed posting because a friend, Carrian from Sweet Basil, shared a similar recipe and I wanted hers to have its moment. I developed mine independently, but hers looks delicious too.
Now the recipe is finally ready to share—perfect timing for game day or any gathering.
This fantastic dip features red onion and cilantro. The idea came from a BBQ Chicken French Bread Pizza my family loves, which itself was inspired by a pizza from California Pizza Kitchen—one of my husband’s all-time favorites. The flavors here blend beautifully: tangy barbecue, savory chicken, creamy cheese, bright cilantro and the bite of red onion. Trust me, these ingredients work together perfectly.
My husband declared this one dip heaven, and it’s sure to be a hit at any party. Give it a try—you won’t be disappointed.
- 1/2 cup chopped red onion
- 2 tablespoons olive oil
- 16 ounces softened cream cheese
- 1/4 teaspoon garlic salt
- 1 1/2 cups chopped rotisserie chicken
- 3/4 cup barbecue sauce
- 1 cup shredded cheddar cheese
- 1/4 cup mayonnaise
- 1/4 cup chopped cilantro
- Preheat oven to 350°F (175°C).
- In a small skillet, heat the olive oil and sauté the chopped red onion until tender.
- In a medium bowl, combine the softened cream cheese, garlic salt, chopped chicken, barbecue sauce, shredded cheddar, and mayonnaise. Mix until smooth, then fold in the sautéed red onion and chopped cilantro.
- Spoon the mixture into an 8 x 8-inch baking dish or a cast-iron skillet and spread into an even layer.
- Bake for 20 to 25 minutes, until bubbly and slightly golden on top.
- Garnish with an extra drizzle of barbecue sauce, a few extra slices of red onion, and a sprinkle of chopped cilantro.
- Serve warm with toasted baguette slices, crackers, or veggie sticks.
Enjoy!