A hot processed cheese DIP with lots of BBQ sauce, chicken and hot peppers!
One of my favorite snacks to watch the big football game or any occasion is a hot processed cheese DIP and things get even better when you add the flavors of BBQ chicken! The basis of this dip is a combination of cream cheese, sour cream, mayo and cheese and is cooked until the cheese has melted and the sides are bubbling! For this cheese DIP, I add the flavors of the BBQ Chicken Pizza in the form of boiled chicken, peppers, onions and lots of BBQ sauce! I like to add pickled hot peppers and use a jalapeno cheddar (and/or jalapeno Monterey jack) cheese for a little extra spicy heat! Instead of just mixing the whole BBQ sauce into the DIP, I spread half of it over the DIP mixture and cover it with melted cheese to get a nice, firm layer of BBQ sauce to dip into! Yum!

A hot processed cheese DIP with lots of BBQ sauce, chicken and hot peppers!


1 Tablespoon of oil
1 small onion diced
1 diced red pepper
1 cup boiled and grated or diced chicken
1/3 cup sliced pickled chili peppers*, drained
4 Ounces Cream Cheese, Warmed
1/2 cup sour cream
1/4 cup mayonnaise
1/4 cup BBQ sauce
1 1/2 cups cheddar cheese*, grated


Heat the oil in a frying pan over medium heat, add the onion and paprika and cook for about 5 minutes.
Mix onion, bell pepper, chicken, pickled bell pepper, cream cheese, sour cream, mayonnaise, 1/2 of the BBQ sauce and 1/2 cup of cheese.
Put the mixture on the bottom of a baking dish, spread the rest of the BBQ sauce on top and sprinkle over the remaining cheese.
Bake in a preheated 350F/180C oven until the cheese has melted and the sides are bubbling, about 20-30 minutes before you leave the oven and enjoy warm!
Slow cooker: do steps 1 to 3 by placing it on the bottom of a slow cooker and cook until the cheese is pleasant and melts for about 1 to 2 hours on high heat or 2 to 4 hours on low heat.
Option: Use sliced marinated chili peppers of your choice, such as banana peppers, jalapeno chili peppers, etc.
Option: replace some or all sour cream with more mayonnaise.
Option: replace some or all mayonnaise with more sour cream.
Option: mix all the BBQ sauce into the DIP instead of using half to form a layer of BBQ sauce.
Option: Use another processed cheese like monterey jack or mozzarella, etc. (I like Jalapeno cheddar for that!)
Option: add boiled and crumbled bacon!
Option: garnish with chopped coriander!
Tip: You can make the whole DIP for the next day, store it in the refrigerator, and then throw it in the oven just before serving. You can also cook the onion and bell pepper a day or two in advance to make it easier to mix.

Nutritional Value: Calories 439, Fat 44g (Saturated 21g, Trans 0.5g), Cholesterol 130mg, Sodium 653mg, Carbohydrates 14g (Fiber 1g, Sugar 10g), Protein 21g

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