Super Bowl weekend is just around the corner <insert a collective ohmygosh-how-is-it-already-February-gasp> so I’m guessing you are in need of some snack recipes for the big game. Perhaps something a little different than what you’ve done in the past.
This time of year everyone goes crazy over buffalo chicken, but I can’t help but feel a little bad for his slightly less popular cousin, barbecue chicken. I’m not sure when the BBQ started getting the short end of the stick, but I think it’s time we give him the star treatment again. So this year when all your friends show up to parties with vats of spicy chicken, you will steal the show with this simple, sweet and smoky dip. The ingredients are surprisingly similar to a classic buffalo chicken dip, but the substitution of BBQ sauce for hot sauce totally transforms the chip dipping experience. Be sure you use a BBQ sauce that you love (mine is the classic Sweet Baby Ray’s) because it really is the heart of the dish.
Are you a little bit worried about how your friends will react to you cheating on the buffalo chicken this year? Well if they are anything like my friends, they’ll be A OK with it, because this recipe is 100% Dude Approved. My roommate and I hosted our friends for Sunday Dinner this past week and served BBQ Chicken Dip as an appetizer. Let me tell you, we couldn’t pull our friends away from it, and I packed up the little bit of leftovers for some of the boys to take home. Like I said, totally Dude Approved… and the girls, well they all gave it a thumbs up as well!
- 3 cups cooked shredded chicken (meat from 1 rotissery chicken)
- 1/2 red onion, chopped
- 1 Tbs olive oil
- 1 8 oz block cream cheese
- 1 18 oz bottle barbeque sauce
- 1/2 cup ranch dressing
- 8 oz shredded cheddar cheese
- corn chips for dipping
In a large skillet, heat 1 Tbs of olive oil over medium heat. When the oil is hot, cook the sauté the chopped onion for about 10 minutes, or until very soft. Add the chicken and the cream cheese, stirring frequently until the chicken is warmed through and the cream cheese is melted. It took me about 10 minutes. Add the BBQ sauce and the ranch dressing, continuing to stir with a wooden spoon, just until everything is melted through. Transfer the chicken to a 9×9 glass or ceramic baking pan and top with shredded cheddar. Bake in a 350 degree oven for 10 minutes or until the cheese is melted and the dip is hot and bubbly.
Instead of using the 9×9 dish, I opted to bake mine in 3 smaller individual baking dishes. This recipe makes a lot so if you have more dip than you need, pop it in the freezer before baking, and thaw it out before you next party for a ready-to-go appetizer!
My own little twist on classic buffalo chicken dip.
Check back this week for more Super Bowl snacks!!