Sunny's BBQ Chicken and Pepperoni Dip

Total Time:
1 hr 15 min
Prep:
20 min
Cook:
55 min

Yield:
8 to 10 servings
Level:
Easy

Ingredients
  • 1 teaspoon vegetable oil
  • 1 ounce pepperoni (15 to 20 slices), coarsely chopped
  • 16 ounces cream cheese, at room temperature
  • 1 teaspoon Italian seasoning
  • 4 scallions, white and green parts, finely chopped
  • Kosher salt and freshly cracked black pepper
  • 1 cup Sunny's Coca-Cola BBQ Sauce, recipe follows
  • 1 rotisserie chicken, skin discarded, white and dark meat finely chopped (not shredded)
  • 1/2 cup shredded mozzarella cheese
  • 1/2 cup shredded Cheddar and Monterey Jack cheese blend
  • For serving: any combination of bread sticks, pretzel sticks, crackers, toasted baguette slices, corn tortilla chips, carrot sticks, celery sticks and Granny Smith/red apple wedges
  • Sunny's Coca-Cola BBQ Sauce:
  • 12 ounces Coca-Cola
  • 1 1/2 cups ketchup
  • 1/2 cup chopped white onion
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon apple cider vinegar
  • 1/2 teaspoon red pepper flakes
  • 2 cloves garlic, grated on a rasp or finely minced
  • Kosher salt and freshly cracked black pepper
Directions
Watch how to make this recipe.
  • Preheat the oven to 325 degrees F.

  • Heat the oil in a skillet over medium heat. Add the pepperoni and cook, tossing, until the fat is rendered and the pepperoni are crisp, 5 to 7 minutes. Remove to a paper towel-lined plate to soak up the extra fat.

  • In a large bowl, mix together the cream cheese, Italian seasoning and scallions until well blended, then season with salt and pepper. Add Sunny's Cocoa-Cola BBQ Sauce and stir to incorporate. Fold in the chicken, pepperoni and both cheeses. Pour everything into a 7-by-11-inch casserole dish.

  • Bake until the cheese is melted and bubbling around the edges, 20 to 25 minutes. Serve warm with the dippers of your choice.

Sunny's Coca-Cola BBQ Sauce:
  • In a medium saucepot on medium-high heat, add the Coca-Cola, ketchup, onion, Worcestershire, vinegar, red pepper flakes, garlic, a pinch of salt and a few grinds of black pepper. Simmer, stirring occasionally, until reduced and thickened to barbecue sauce consistency, 15 to 20 minutes. Yield: 4 cups


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    This recipe is featured in:

    The Kitchen