Skillet Southwestern BBQ Chicken Dip
Get all the cheesy, savory, bbq flavors you could ever want in this oh-so easy recipe! Plus it's sugar free!
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equipment
ingredients
PULLED CHICKEN
- 1 large chicken breast about 1 to 1 1/2 lbs
- 1/2 cup Head Country Sugar Free BBQ Sauce
- Pinch of salt
DIP
- 2 8-oz packages cream cheese, room temperature
- 1/3 cup Head Country Sugar Free BBQ Sauce
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika
- 1/4 tsp cayenne pepper
- 1/3 cup corn
- 1/3 cup black beans
- 1/4 cup diced red onion
- 1/2 cup shredded Monterey Jack cheese
- 1/2 cup shredded Cheddar cheese
TOPPING
- Sliced green onion
- Head Country Sugar Free BBQ Sauce
SERVING SUGGESTIONS
- Toasted sliced baguette
- Carrot sticks
- Celery sticks
- Sliced bell peppers
instructions
- Add chicken breast, 1/2 Head Country BBQ sauce, and salt to an electric pressure cooker. Seal and set to Manual on High for 20 minutes. Quick release pressue and use two forks to shred the meat in the sauce.
- Add the shredded chicken with the sauce to a large bowl. Set aside.
- Preheat oven to 375˚F. Grease a small cast iron pan lightly with cooking spray.
- In a medium bowl, stir together cream cheese, 1/3 cup Head Country BBQ sauce, garlic powder, smoked paprika, and cayenne pepper until smooth.
- Stir in cream cheese mixture into the chicken along with corn, black beans, red onion, 1/4 cup Monterey Jack cheese, and 1/4 cup Cheddar cheese.
- Transfer mixture into the prepared skillet. Bake for 15 minutes.
- Remove from oven and sprinkle over remaining cheeses on top. Bake 15 more minutes.
- Remove from oven and sprinkle with sliced green onion. Drizzle with additional Head Country BBQ sauce and serve with your desired dippers.