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BBQ Chicken Dip

BBQ Chicken Dip

Recipe developed by Chef Billy Parisi on behalf of Hunt's.

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  • 2 cups Hunt's® Tomato Ketchup
  • 1/2 cup firmly packed brown sugar
  • 2 tablespoons cider vinegar
  • 1 tablespoon molasses
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon ground red pepper
  • 4 cups chopped rotisserie chicken
  • 2 (8 ounce) packages cream cheese, cut into chunks
  • 1 cup shredded Colby & Monterey Jack cheese
  • Bread bowl or tortilla chips, optional


  1. Heat the oven to 375 degrees F.
  2. In a blender puree together the ketchup, brown sugar, cider vinegar, molasses, Worcestershire sauce and red pepper until combined to make a BBQ sauce and set aside.
  3. Place the chopped rotisserie chicken, cream cheese and BBQ sauce into a slow cooker on HIGH heat for 30 minutes or until the cheese has melted.
  4. Mix together and place in oven-safe container; top off with the shredded cheese.
  5. Place on a sheet pan and bake in the oven for 20 to 25 minutes or until the cheese has completely melted.
  6. Serve dip in bread bowl or with tortilla chips, if desired.

Prep Time 20 min | Total Time 40 min | Servings 36

Nutrition Information: Calories: 117

Recipe and photo credit (used with permission): Conagra Brands, Inc.