Preheat your oven to 375°F. Lightly grease your baking dish.
In a medium bowl, combine the softened cream cheese, sour cream, and barbecue sauce. Mix until smooth and creamy.
Add the shredded chicken, garlic powder, smoked paprika, salt, and pepper. Stir until evenly coated.
Fold in half of the cheddar and mozzarella cheese.
Transfer the mixture to your prepared baking dish and spread it evenly.
Sprinkle the remaining cheese over the top.
Bake for 18 to 22 minutes, or until bubbly and lightly golden on top.
Remove from the oven and garnish with green onions or bacon bits if desired. Serve warm.
Notes
Tips for the Best BBQ Chicken Dip
Use freshly shredded cheese for the creamiest texture since pre-shredded cheese does not melt as smoothly. Rotisserie chicken works perfectly and saves time. If you love extra smoky flavor, choose a hickory or mesquite-style barbecue sauce. For a spicier kick, add a dash of hot sauce or cayenne pepper to the mixture.
Variations and Substitutions
For a spicy version, mix in diced jalapenos or use a spicy barbecue sauce. Swap cheddar for pepper jack cheese for extra heat. You can use canned chicken in a pinch, just be sure to drain it well. For a lighter version, use reduced-fat cream cheese and Greek yogurt instead of sour cream. This recipe also works great with leftover grilled chicken for a smoky outdoor flavor.