Nashville Hot Chicken Dip

Ingredients

For the Dip

• 2 cups cooked shredded chicken
• 8 oz cream cheese, softened
• ½ cup sour cream
• ½ cup mayonnaise
• 1½ cups shredded cheddar cheese
• ½ cup mozzarella cheese
• 2–3 tbsp Nashville hot sauce or cayenne hot sauce
• 1 tsp smoked paprika
• ½ tsp garlic powder
• ½ tsp onion powder
• 1 tbsp brown sugar
• Salt and black pepper to taste

For the Topping

• ½ cup crushed buttery crackers or panko breadcrumbs
• 1 tbsp melted butter
• Dill pickle slices
• Chopped parsley or green onions

Instructions

1. Preheat the oven
   • Heat oven to 375°F (190°C).
2. Mix the base
   • In a large bowl, combine cream cheese, sour cream, mayonnaise, hot sauce, paprika, garlic powder, onion powder, brown sugar, salt, and pepper until smooth.
3. Add chicken and cheese
   • Stir in shredded chicken, cheddar cheese, and mozzarella cheese.
4. Transfer to baking dish
   • Spread mixture evenly into a greased baking dish or cast-iron skillet.
5. Prepare topping
   • Mix crushed crackers or breadcrumbs with melted butter.
   • Sprinkle evenly over the dip.
6. Bake
   • Bake for 20–25 minutes until hot and bubbly with a golden topping.
7. Garnish and serve
   • Top with pickle slices and chopped parsley or green onions before serving.

Serving Suggestions

Serve warm with:

• Tortilla chips
• Toasted baguette slices
• Celery sticks
• Crackers
• Pretzel bites

Tips

• Use rotisserie chicken for quick preparation.
• Adjust spice level by increasing or reducing hot sauce and cayenne.
• Add a drizzle of hot honey for sweet heat.
• For extra crunch, use fried onions or crispy chicken skin on top.
• Let the dip rest 5 minutes before serving so it thickens slightly.

Variations

• Buffalo Style: Replace Nashville hot sauce with buffalo sauce.
• Extra Cheesy: Add pepper jack cheese for more flavor and heat.
• Smoky Version: Mix in crumbled bacon.
• Slow Cooker Method: Combine ingredients in a slow cooker and heat on low for 2–3 hours.