Move over buffalo chicken, there is a new dip in town! Say hello to BBQ chicken dip!
Okay, while I don’t think anything will top my love for buffalo chicken, sometimes you just need to change it up every now and then. This barbecue chicken dip is sweet, tangy, and so delicious.
It’s packed with shredded chicken, vegetables, corn, BBQ sauce, and greek yogurt to lighten it up and pack in more protein. Then topped with cheese and baked in the oven until warm and bubbly, and the cheese is melted.
It makes the perfect party appetizer, especially for game day and football watching. My husband and I have also just enjoyed it as a meal with some chips and veggies on the side. You can’t go wrong!
Why you’ll love this BBQ chicken dip recipe
- sweet, tangy, and full of flavor
- fun alternative to buffalo chicken dip – especially for those who don’t like spice (or kids!)!
- high in protein – we are using greek yogurt instead of cream cheese to increase the protein, making this a healthy option (even though you would never know).
- it makes a perfect appetizer for parties, game day, or just a fun gathering
Ingredients
- olive oil
- shredded chicken – I like using chicken thighs for this recipe.
- red onion
- bell peppers – I used green, but any color will work.
- frozen corn
- BBQ sauce – use your favorite kind!
- greek yogurt – I like using full-fat for more flavor.
- garlic powder
- smoked paprika
- chili powder
- onion powder
- cumin
- monterey jack cheese
- salt and pepper
How to make BBQ chicken dip
- Preheat the oven to 400 degrees Fahrenheit and grease a baking dish. I used a 1.7-quart au gratin dish, but an 8×8 casserole dish would also work.
- Make chicken mixture. Heat a large skillet over medium heat. Add oil and let it get hot. Add onion, salt, and pepper, and sauté for 3-4 minutes until slightly softened, stirring occasionally. Next, add peppers and sauté for another 5-6 minutes, stirring occasionally. Add corn and saute for another minute. Turn off the heat.
- Make BBQ chicken dip. Add shredded chicken, bbq sauce, greek yogurt, spices, salt, and pepper, and stir to fully combine. Add the mixture to your greased baking dish, spreading it out evenly. Sprinkle with shredded cheese.
- Bake for 15-20 minutes until bubbling, and the cheese is melted.
- Enjoy! Top with toppings of choice and serve with chips.
What to serve with BBQ chicken dip
- tortilla chips
- plantain chips
- crackers
- pretzels
- pita chips
- veggies – carrot sticks, celery sticks, or sliced bell peppers.
Storage and reheating
- fridge – let chicken dip cool completely. Store leftovers in an airtight container in the refrigerator for up to 4 days.
- freezer – freeze in a large container or in individual servings. Defrost in the fridge or on the countertop. It should last up to 3 months in the freezer.
- reheating – to reheat, place leftover dip in an oven-safe dish, cover with tin foil, and reheat for 20 minutes until warmed through. You can also reheat it in a skillet on the stove or in the microwave.
Substitutions and additions
- olive oil – any neutral oil will work.
- red onion – yellow or white will work. Leave out if you don’t like onions.
- bell peppers – any color will work (red, green, yellow).
- frozen corn – canned corn will work the same.
- shredded chicken – I like chicken thighs for this recipe, but chicken breasts will also work. You can also use leftover chicken or a store-bought rotisserie chicken.
- BBQ sauce – use your favorite kind!
- greek yogurt – full-fat, low-fat, or fat-free will work. You can also use mayonnaise or sour cream. Using mayo or sour cream will add more fat to the recipe.
- spices – feel free to adjust or change up the spice ratio. You just need about 1 1/2 tablespoons total.
- monterey jack cheese – any kind of cheese will work. Try cheddar, pepper jack cheese, or colby jack. Use dairy-free if needed.
More healthy dip recipes
- cheesy chicken enchilada dip
- sausage dip with beans and cheese
- baked salsa shredded chicken dip
- hot crab dip with cream cheese
- homemade tzatziki sauce recipe
If you love quick and easy meals and want to learn how to build a balanced plate, check out our FREE How to Build a Balanced Plate Guide!
BBQ Chicken Dip
Cheesy BBQ chicken dip is packed with shredded chicken, veggies, sweet & tangy BBQ sauce, greek yogurt, and topped with melted cheese. It's ready in 45 minutes for an easy, healthy, and delicious appetizer or game day dish! Gluten-free and high protein.
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equipment
ingredients
- 1 tablespoon olive oil
- 1 cup diced red onion (120 grams)
- 2 cups diced bell peppers (I used green – 240 grams)
- 1 cup frozen corn (120 grams)
- 3 cups shredded chicken (12 ounces – I used chicken thighs)
- 3/4 cup BBQ sauce
- 1/2 cup greek yogurt (4 ounces)
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon cumin
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 3/4 cup shredded monterey jack cheese (2 ounces)
- for topping – diced green onions, cilantro, bbq sauce…
- for serving – chips, crackers…
instructions
- Preheat the oven to 400 degrees Fahrenheit and grease a baking dish. I used a 1.7-quart au gratin dish, but an 8×8 casserole dish would also work.
- Make chicken mixture. Heat a large skillet over medium heat. Add oil and let it get hot. Add onion, salt, and pepper, and sauté for 3-4 minutes until slightly softened, stirring occasionally. Next, add peppers and sauté for another 5-6 minutes, stirring occasionally. Add corn and saute for another minute. Turn off the heat.
- Make BBQ chicken dip. Add shredded chicken, bbq sauce, greek yogurt, spices, salt, and pepper, and stir to fully combine. Add the mixture to your greased baking dish, spreading it out evenly. Sprinkle with shredded cheese.
- Bake for 15-20 minutes until bubbling, and the cheese is melted.
- Enjoy! Top with your choice of toppings (I love sliced green onions, cilantro, and a little drizzle of BBQ sauce) and serve with chips.
nutrition
Nutrition Facts
BBQ Chicken Dip
Amount Per Serving (1 serving (1/6 of recipe))
Calories 229
Calories from Fat 89
% Daily Value*
Fat 9.9g15%
Saturated Fat 3.7g23%
Polyunsaturated Fat 1.4g
Monounsaturated Fat 3.7g
Cholesterol 85mg28%
Sodium 356mg15%
Potassium 419mg12%
Carbohydrates 13.4g4%
Fiber 2g8%
Sugar 6.2g7%
Protein 20.7g41%
Vitamin A 350IU7%
Vitamin C 42mg51%
Calcium 111mg11%
Iron 1.6mg9%
* Percent Daily Values are based on a 2000 calorie diet.
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Recipe by Kelly Nardo, Eat the Gains | Photography by Sierra Inn
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