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Barbecue Chicken Dip

Try this BBQ twist over traditional Buffalo-style. Whether it’s a TV tailgate or neighborhood picnic, everyone loves this party dip made with Musselman’s Apple Butter.

  • Prep Time Icon
    Prep Time
  • Cook Time Icon
    Cook Time
  • Total Time Icon
    Total Time
  • Servings Icon
    Servings
    10
  • Difficulty Icon
    Difficulty
    Easy

Ingredients

  • 3 cups boneless chicken, cooked, chopped
  • ½ cup MUSSELMAN’S® Apple Butter
  • ½ cup ketchup
  • 1 12-ounce can cream of chicken soup
  • 2 teaspoons garlic, minced
  • 2 teaspoons onion powder
  • 2 teaspoons chili powder
  • 2 teaspoons smoked paprika
  • 1 teaspoon salt
  • ½ teaspoon ground pepper
  • 1 cup sharp cheddar cheese, shredded

Directions

  1. Step 1
    Preheat oven to 375° F. Grease a baking dish (8x8 or 1.5-quart).

  2. Step 2
    In a large bowl, mix the chopped chicken with the apple butter, ketchup, cream of chicken soup, garlic, onion powder, chili powder, smoked paprika, salt, and pepper.

  3. Step 3
    Pour the chicken mixture into the baking dish. Sprinkle the cheese over the top. 

  4. Step 4
    Bake for 20-30 minutes until the cheese is melted and starting to brown. The edges of the dip will bubble.

  5. Step 5
    Serve warm with tortilla chips or barbecue chips.

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