BBQ Chicken Dip

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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.

Course Appetizer, Snack

Cuisine American

Keyword barbecue chicken dip, bbq chicken dip

Prep Time 10

Cook Time 35

Total Time 45

Servings servings

Calories 229kcal

Author Kelly Nardo

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.

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