Creamy BBQ Chicken Dip {Secret Recipe Club}

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Barbecue Chicken Dip

Well! It’s another month, and another chance for me to poke around a food blogger’s site for the Secret Recipe Club.

This month my assigned blogger was Ashley at Cheese Curd in Paradise. Ashley lives in Green Bay, Wisconsin, and is mom to Kellen and another little boy due super-soon! She serves up some fun recipes, mostly family-friendly fare, which is of course my favorite. So many of her recipes looked like they would be home runs here at casa Weaver. I definitely want to try Split Pea Soup with Kielbasa,  Chicken and Gnocchi Soup, and Ashley’s latest recipe, Loaded Cauliflower Casserole. But I decided for now to make this tasty BBQ Chicken Dip, loaded with lots of creamy stuff alongside chicken and bacon. It’s a great addition to any party table. Or you can just eat the whole sucker yourself. (OK. Maybe not. It makes a LOT.)

It’s not the prettiest dish in the world, but honestly, isn’t it the ugliest food that usually ends up tasting the best? This dip combines chicken and bacon with cream cheese, sour cream, ranch dressing, barbecue sauce, and hot sauce for a unique flavor profile that is pretty irresistible. You can of course adjust the flavoring to taste; use more hot sauce if you like things spicy! This amount was perfect for me, but I am a little bit of a wimp.

Creamy BBQ Chicken Dip

Yield: 4-5 cups dip


  • 3 c. cooked, cubed or shredded chicken (about 2 large breasts)
  • 8 oz. cream cheese
  • 1/2 c. sour cream
  • 1/2 c. Ranch dressing
  • 3/4 c. barbecue sauce
  • 1 1/2 T hot sauce (I like Frank's Red Hot)
  • 4 slices bacon, cooked and crumbled
  • 1/2 tsp. onion powder
  • 1/2 tsp. garlic salt
  • 1/2 tsp. black pepper


Combine all ingredients. Either heat in a slow cooker and serve from there, or heat in the microwave at 50% power for about 6-7 minutes, stirring occasionally, until cream cheese is melted and the mixture is hot. Serve with tortilla or corn chips.

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