Aren’t you lucky? You get two posts in one day! Last night my husband and I hosted a game night for some friends and I wanted to try a new recipe from Guess Who’s blog? 😉 I have to admit, I was day-dreaming at work all day yesterday about this BBQ Chicken Dip. And yes, it was as good as in my dreams! Six of us gobbled up almost all of it, with a small tupperware of leftovers today. Something to note, it’s VERY heavy and filling, due to all of the cheese (specifically cream cheese).
-3 bone-in chicken breasts (I used boneless, and had 2 breasts instead of 3)
-4tbsp unsalted butter, melted
-1tsp salt (I estimated a few shakes)
-1tsp pepper (I estimated a few shakes)
-1/2 red onion, chopped (I used an entire onion)
-1/2tbsp olive oil
-1tsp brown sugar
-2 (8oz) blocks cream cheese, softened
-2/3cu ranch dressing
-2/3cu barbecue sauce (I used Sweet Baby Ray’s, cuz really, is there any other kind??)
-8oz sharp cheddar cheese (I used a little bit of Monterrey jack as well, since I had some left over)
-crackers or chips for serving
-Preheat oven to 425 degrees, rub chicken with softened butter and then season with salt and pepper, place on a baking sheet and bake for 30-40mins. Once done, let cool and then shred.
-While chicken is cooking, heat a skillet over medium heat, add olive oil and onions, cook and stir until soft, about 5mins. Add in brown sugar and cook, stirring occasionally, until caramely. Remove from heat.
-In a large bowl, mix together softened cream cheese, ranch dressing, 1/3cu barbecue sauce, onions, and half of the cheddar cheese, then fold in chicken
-In a casserole or baking dish, layer the cream cheese mixture, smoothing the top off. Cover it with the remaining barbecue sauce (I didn’t measure, I just squirted it over in zig-zags), then the remaining cheese. Bake for 20-25mins, until bubbly and hot. Serve hot, with crackers or chips