“May you always be surrounded by good friends and great barbecue.”
Hey friends! It’s summertime, Independence Day is quickly approaching and you know what that means…it’s time for some good ole’ BBQ Ranch Chicken Dip! Yep, that’s right, I combined two of America’s favorite things – BBQ and Ranch, to create this delicious and savory, All–American Chicken Dip!
If you’re having friends over for the Fourth of July, this BBQ Ranch Chicken Dip is sure to be a crowd pleaser. Does it get any more American that BBQ, Ranch, and chicken?! I think not!
I made this dip in my slow cooker to keep from heating the house overly much but it can be made a couple different ways if you don’t want to break out the slow cooker.
The Secret Ingredients…
So I’ll let you in on a little secret. The All Stars of this recipe are the Head Country High Plains Heat Championship Seasoning and the Head Country Chipotle Bar-B-Q Sauce. If you don’t have access to Head Country products, I’m actually crying outta both eyes for you right now.
Don’t worry though, if you can’t get Head Country where you live, you can always order it online or sub that brand out for your favorite brand, however, I truly feel that Head Country is the best so go with that if you can find it in your local grocery store.
Start by placing one, boneless skinless chicken breast in the slow cooker along with 1 cup of water, 2 tablespoons of the Head Country High Plains Heat Championship Seasoning, and 1 tablespoon of dry Ranch Seasoning.
Place the lid on your slow cooker and cook on high 4 hours or low 6 hours.
You can also cook your chicken breast on the stove top or use already cooked rotisserie chicken. I have instructions for both of those options down below in the recipe card.
Once your chicken is cooked, remove it from the slow cooker, drain the water off, and grab two forks.
Shred the cooked and seasoned chicken between two forks.
Add the cooked and shredded chicken back in the slow cooker (keep that slow cooker on high!) or place the cooked and shredded chicken in a microwave safe mixing bowl if you chose to cook the chicken on the stove top or use rotisserie chicken.
Once the chicken is in the slow cooker again, add in 2oz softened cream cheese, 1 tablespoon Blue Cheese salad dressing, 2 tablespoons of plain, nonfat Greek yogurt, and 1/2 cup of Head Country Chipotle Bar-B-Q sauce.
Stir the ingredients together until the cream cheese is melted and well combined.
If you’re using a mixing bowl, stir the ingredients together, then place in the microwave to heat for 1-2 minutes until the cream cheese is melted and all ingredients are well combined.
Spread the chicken mixture into a small, oven safe casserole dish (Or spread it evenly in the slow cooker) and top with 1/2 cup of shredded, white cheddar cheese.
Place the BBQ Ranch Chicken Dip in the oven and bake on 350F for 10 minutes or until the cheese melts.
If you’re using a slow cooker, place the lid on the slow cooker and allow the cheese to melt.
Once the cheese is melted, remove the casserole dish from the oven and get ready to fancify it a little.
Top the BBQ Ranch Chicken Dip with a drizzle of Ranch dressing and Head Country Chipotle Bar-B-Q sauce, sprinkle a little bit of dried parsley flakes over the top and you’ve got yourself a delicious, fast and simple BBQ Ranch Chicken Dip!
Invite some friends over to enjoy this simple, All-American Dip with you and enjoy great BBQ with good friends.
This dip pairs perfectly with tortilla chips or celery sticks, carrot sticks, cucumber slices, or sliced cabbage.
I hope you all enjoy time with your family and friends this upcoming Fourth of July and I also hope you will add this BBQ Ranch Chicken Dip to your Independence Day table!
Happy Independence Day!
BBQ Ranch Chicken Dip
A delicious, savory, blend of Head Country Bar-B-Q, and Ranch dressing mix with tender, shredded, chicken and creamy cheese to create a wonderful, All-American dip.
- 1 large boneless skinless chicken breast
- 2 oz cream cheese softened
- 1/2 cup Head Country Chipotle Bar-B-Q sauce
- 2 tbsp Head Country High Plains Heat seasoning
- 1 tbsp Dry Ranch Seasoning
- 1/2 cup shredded white cheddar cheese
- 1 tbsp Blue Cheese salad dressing
- 2 tbsp plain nonfat Greek yogurt
Place the frozen chicken breast in a 2 quart or larger slow cooker and add the Head Country seasoning and Ranch seasoning along with 1 cup of water.
Cook the chicken on high 4 hours or low 6 hours.
Remove the chicken from the slow cooker, drain the water off, and shred between two forks.
If boiling the chicken on the stove top, boil in water (no seasonings) until tender, then remove the chicken, shred between two forks, and add the Head Country seasoning and Ranch seasoning.
If using rotisserie chicken, shred 2 cups of chicken between two forks, then add the Head Country seasoning and the Ranch seasoning.
Once the chicken is shredded, add it back into the slow cooker (if you used a slow cooker) or place in a mixing bowl and add in the cream cheese, BBQ sauce, Blue Cheese salad dressing, and yogurt.
Stir well, keeping the slow cooker on the high cook setting, until the cream cheese melts and combines.
If you placed the chicken in a mixing bowl, stir well, then heat in the microwave for about one minute until all ingredients are heated through and well combined.
Pour the chicken dip into a small, oven safe casserole dish and spread evenly.
Top the chicken dip with the shredded white cheddar cheese and bake on 350F for about 10 minutes or until the cheese is melted. (Or you can leave the chicken in the slow cooker, top with the cheese, place the lid on the slow cooker and let the cheese melt.)
Once the cheese is melted, top the chicken dip with a drizzle of Ranch dressing and Head Country Chipotle Bar-B-Q sauce and serve with tortilla chips or celery sticks, carrot sticks, cucumbers, or sliced cabbage.
Shared at Weekend Potluck
Shared at Meal Plan Monday
Shared at Foodie Friday Link Party
Find this recipe at: Full Plate Thursday