Ingredients
- For the Dip:
- 2 tbsp unsalted butter
- 1 cup sweet onion, diced
- ⅛ tsp salt
- ⅛ tsp white pepper
- ⅓ cup vegetable broth
- 1 ½ cups chopped plant-based chicken
- 2 cups cream cheese, at room temperature
- 1 cup shredded cheddar cheese
- 2 cups shredded Gouda cheese
- ⅓ cup crumbled blue cheese, plus more for topping
- ¾ cup honey BBQ sauce (or BBQ sauce of your choice), plus more for drizzling
- ½ cup honey mustard, plus more for drizzling
- 2 tbsp ranch dressing
- 2 tbsp blue cheese dressing
Instructions
- Caramelize the Onions: Heat a large skillet over low heat and add the butter. Add the diced onions with salt and pepper, stirring occasionally. Cook until the onions soften, about 5 minutes. Pour in the vegetable broth and continue cooking, stirring often, until the onions are caramelized, about 25 to 30 minutes.
- Preheat the Oven: Preheat your oven to 375°F (190°C). Spray a 9-inch baking dish with non-stick spray.
- Prepare the Cheese Mixture: In a large bowl, stir together the cream cheese, cheddar cheese, Gouda cheese, crumbled blue cheese, BBQ sauce, honey mustard, ranch dressing, and blue cheese dressing. (Using a stand mixer can make this easier!)
- Combine and Bake: Once the mixture is combined, stir in the caramelized onions and the plant-based chicken. Spread the mixture into the prepared baking dish. Top with the remaining cheese and drizzle with extra BBQ sauce and honey mustard. Bake for 20 to 25 minutes, or until golden, bubbly, and hot.
- Serve: Serve immediately with bread, crackers, chips, veggies, or your favorite dippers.
Notes
- For a spicy kick, you can add some hot sauce or chopped jalapeños to the cheese mixture.
- This dip can be made ahead and baked just before serving.
- Feel free to swap the plant-based chicken for regular chicken if you’re not following a plant-based diet.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: undefined
- Method: undefined
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 12g
- Sodium: 620mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 40mg
