What's warm, cheesy and goes great with crunchy tortilla chips? Our BBQ Chicken Dip of course! This warm appetizer dip is the perfect recipe for easy entertaining.
What do I need ?
Original recipe yields 20 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 pkg. (250 g) Philadelphia Brick Cream Cheese, softened
1/4 cup Bull's-Eye Honey Garlic Bonanza Barbecue Sauce
1 cup shredded cooked chicken breasts
1 cup Cracker Barrel Finely Shredded 3 Cheese Mexicana Cheese
2 green onions, sliced
1/4 cup chopped fresh cilantro
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How do I make it ?
Heat oven to 350ºF.
Mix cream cheese and barbecue sauce in medium bowl until blended. Add chicken and shredded cheese; mix well.
Spread onto bottom of 9-inch pie plate.
Bake 20 to 25 min. or until hot and bubbly. Sprinkle with onions and cilantro.
Kraft Kitchen Tips!
Serve with tortilla chips.
How to Shred Cooked Chicken
Place cooked chicken on cutting board. Use 2 forks or your fingers to pull meat lengthwise in opposite directions, separating it into long shreds.
Calories From Fat
% Daily Value
Fat 5 g
Saturated fat 3.5 g
Cholesterol 25 mg
Sodium 120 mg
Carbohydrate 2 g
Fibre 0 g
Sugars 2 g
Protein 4 g
20 servings, 2 Tbsp. (30 mL) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.