Head Country


Head Country

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Skillet Southwestern BBQ Chicken Dip

This stick-to-your-ribs chicken dip is a sugar-free, cheesy combination packed with beans, corn, and spices. Whether it's served family-style at the dinner table or guests help themselves at the tailgate party, this dip is a showstopper in a rustic cast-iron skillet. Serve it up with freshly sliced veggies and/or toasted bread slices.

Carb Watch


For the pulled chicken:
1 large chicken breast (about 1 to 1 1/2 lbs)
1/2 C. Head Country Sugar Free BBQ Sauce
Pinch of salt

For the dip:
2 (8-oz) packages cream cheese, room temperature
1/3 C. Head Country Bar-B-Q Sauce, Sugar Free
1/2 tsp. garlic powder
1/2 tsp. smoked paprika
1/4 tsp. cayenne pepper
1/3 C. corn
1/3 C. black beans
1/4 C. diced red onion
1/2 C. shredded Monterey Jack cheese
1/2 C. shredded Cheddar cheese

For serving:
Sliced green onion
Head Country Bar-B-Q Sauce, Sugar Free

Cooking Instructions

Add chicken breast, 1/2 the bottle of Bar-B-Q sauce, and salt to an electric pressure cooker. Seal and set to Manual on High for 20 minutes. Quick release pressure and use two forks to shred the meat and mix with the sauce.

Add the shredded chicken and sauce to a large bowl. Set aside.

Preheat oven to 375 degrees F. Grease a small cast iron skillet lightly with cooking spray.

In a medium bowl, stir together cream cheese, 1/3 C. of the Bar-B-Q sauce, garlic powder, smoked paprika, and cayenne pepper until smooth.

Stir cream cheese mixture into the chicken, along with corn, black beans, red onion, 1/4 C. Monterey Jack cheese, and 1/4 C. Cheddar cheese.

Transfer mixture into the prepared skillet. Bake for 15 minutes.

Remove from oven and sprinkle remaining cheeses over the top. Bake 15 more minutes.

Remove from oven and sprinkle with sliced green onion. Drizzle with additional Bar-B-Q sauce and serve with your desired dippers—we love toasted sliced baguette, carrot sticks, celery sticks, and/or sliced bell peppers for this. Enjoy!

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