Description
A spicy and creamy dip inspired by Nashville hot chicken, this Nashville Hot Chicken Dip is perfect for game day or any gathering. It’s packed with shredded chicken, cream cheese, cheddar, and a kick of hot sauce, all baked until bubbly and served with your favorite dippers.
Ingredients
Scale
Main Dip:
- 2 cups cooked shredded chicken
- 8 oz cream cheese, softened
- 1/2 cup sour cream
- 1/2 cup shredded cheddar cheese
- 1/4 cup hot sauce (such as Frank’s RedHot or Nashville-style hot sauce)
- 2 tablespoons brown sugar
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper (adjust to taste)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 tablespoon pickle juice (optional)
Toppings:
- 1/4 cup chopped pickles (for topping)
- Extra shredded cheese for topping
- Sliced green onions (optional for garnish)
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C) and lightly grease a small baking dish (8×8-inch or similar).
- Mix the dip: In a large bowl, combine cream cheese, sour cream, hot sauce, brown sugar, smoked paprika, cayenne pepper, garlic powder, onion powder, and pickle juice if using. Stir until smooth.
- Add chicken and cheese: Fold in the shredded chicken and cheddar cheese. Spread the mixture in the baking dish.
- Bake: Top with extra shredded cheese and bake for 20–25 minutes until hot and bubbly.
- Serve: Remove from oven, sprinkle with chopped pickles and green onions. Serve warm with desired dippers.
Notes
- For a spicier dip, increase the cayenne or use a spicier hot sauce.
- Rotisserie chicken works great for convenience.
- Leftovers can be reheated in the microwave or oven.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/4 cup
- Calories: 210
- Sugar: 3g
- Sodium: 430mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 13g
- Cholesterol: 55mg
