Are you looking for a quick and oh so delicious appetizer to serve to many?!? Then look no further! Barbecue Chicken Dip is a hands down crowd pleaser – at least in my office it is.
This dish is my take on the ever popular Buffalo Chicken Dip. I simply omitted the Buffalo Sauce and added my favorite Barbecue sauce.
My favorite Barbecues Sauce hails from Canada. I discovered Canadian Club Barbecue Sauce over a year ago at the Toronto’s Womens Show and now I need to visit Canada at least three or four times so I can stock up – I am totally not kidding. I bought five bottles when I went visiting last month and my stock is already getting low. I have yet to find a good American counterpart and I am open to suggestions.
Barbecue Chicken Dip
adapted from Buffalo Chicken Dip
2 c. shredded chicken breast *
12 oz. pkg. Reduced Fat cream cheese, softened
3/4 cup Ranch Salad Dressing
1 1/4 cup BBQ Sauce of Choice
2 c. shredded Monterey Jack/ Colby Cheese
Preheat your oven to 350°F. In a casserole dish add chicken, cream cheese, ranch dressing, barbecue sauce, and 1 cup of monterey jack/colby cheese. Cover with foil. Bake for 20 minutes. Remove foil, stir mixture until evenly blended. Add the remainder of cheese. Return dip to the oven for an additional 2 minutes to melt cheese topping.
Serve with your favorite tortilla chips, pita chips, crackers and ENJOY!
* You can use any type chicken you prefer;rotisserie chicken, canned chicken or in my case I simply baked skinless boneless chicken breasts with my favorite seasoning.
Updated recipe as of July 5, 2010.