BBQ Chicken Dip

by Brennans Market Admin

Serving Size: Serves 8-10


3 bone-in chicken breasts
4 tablespoons unsalted butter, softened
1 teaspoon salt
1 teaspoon pepper

or 4 cups for shredded chicken breast

1/2 red onion, chopped
1/2 tablespoon olive oil
1 teaspoon brown sugar
2 (8-ounce) blocks cream cheese, softened to room temperature
2/3 cup ranch dressing
2/3 cup BBQ sauce
8 ounces Brennan's Sharp Cheddar Cheese, freshly grated
crackers or chips for serving

Adapted From:

Like Buffalo Chicken Wing Dip without the heat. Serve with tortilla chips, corn chips or crusty bread. A cold beer is a must as a pairing.

Preheat oven to 425 degrees F.

Rub chicken breasts with softened butter then season with salt and pepper. Place on a baking sheet and roast for 30-40 minutes. Let cool completely then pull chicken off the bone into bite-size pieces. While the chicken is roasting, heat a skillet over medium-low heat. Add olive oil and onions, cooking until soft, about 5 minutes. Add in brown sugar and cook, stirring occasionally, until caramel-y. Remove from heat.

In a large bowl, mix together softened cream cheese, ranch dressing, 1/3 cup of the BBQ sauce, onions and half of the cheddar cheese. Fold in chicken

.In a casserole or baking dish (mine was 8-inch round, 4-inch deep), layer the cream cheese mixture, smoothing the top off. Cover it with the remaining BBQ sauce, then the remaining cheese. Bake for 20-25 minutes, until bubbly and hot. Serve with crackers or chips.