BBQ Chicken Dip
The other day I had some leftover BBQ chicken and a bag full of tortilla chips (and was trying my darnedest to avoid a grocery store trip), so I decided to try and make a dip to go with the chips for or lunch. Um…. CRAZY GOOD! We are huge fans of the infamous buffalo chicken dip and this was the same type of recipe, just with BBQ flavors instead of buffalo. Me and the kiddos absolutely LOVED it. Uncle Bee didn’t even get a chance to try it yet because we DEVOURED IT ALL. (He made me promise to make it again for him to try soon!)
Since I was using leftover chicken, the hands on prep time for this dip was like 5 minutes. The longest part was waiting for the cream cheese to soften. I made this is my cast iron skillet, because I make everything I can in there, but any type of shallow baking dish would work. An 8 x 8 pan or a pie pan would work too.
Don’t skimp on the fresh cilantro or green onions. I really feel like it makes this dip!
- 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
- 1/2 cup Honey Barbecue Sauce
- 1 cup shredded cooked chicken
- 1 cup shredded cheese (sharp cheddar or colby-jack works great)
- green onions, sliced
- chopped fresh cilantro
Heat oven to 350ºF.
Mix cream cheese and barbecue sauce in medium bowl until blended. Fold in chicken and cheese & mix well.
Spread onto bottom of shallow oven safe dish.
Bake 20 to 25 min. or until hot and bubbly. Sprinkle with green onions and cilantro.