Tailgate Butt Burner Dip

Marsha Gardner


I have no idea where the name came from, but I do know that this is one of the best hot chicken dips I have ever tasted. I use my own barbecue sauce (Aunt Masa's Soul Sauce) when I make this dip.

★★★★★ 3 votes


bone-in chicken breasts
4 Tbsp
butter, unsalted, room temperature
1 tsp
kosher salt
1/2 large
red onion, diced
1 tsp
brown sugar, firmly packed
1 lb
cream cheese, room temperature
2/3 c
ranch dressing
2/3 c
favorite barbecue sauce
8 oz
sharp cheddar cheese, freshly shredded
crackers or chips for dipping


1Preheat oven to 425-degrees.

Rub chicken breasts with softened butter then season with salt and pepper. Place on a baking sheet and roast for 30-40 minutes. Let cool completely then pull chicken off the bone into bite-size pieces.
2While the chicken is roasting, heat a skillet oven medium-low heat. Add olive oil and onions, cooking until soft, about 5 minutes. Add in brown sugar and cook, stirring occasionally, until caramel in color remove from heat.
3In a large bowl, mix together softened cream cheese, ranch dressing, 1/3 cup of the BBQ sauce, onions and half of the cheddar cheese. Fold in chicken.
4In a casserole or baking dish (mine was 8-inch round, 4-inch deep), layer the cream cheese mixture, smoothing the top off. Cover it with the remaining BBQ sauce, then the remaining cheese. Bake for 20-25 minutes, until bubbly and hot. Serve with crackers or chips. My favorite is the flat pretzel crackers.

About Tailgate Butt Burner Dip