Nashville Hot Chicken Dip

A cozy and spicy dip inspired by Nashville hot chicken, combining shredded chicken, cream cheese, and a zesty sauce, perfect for parties and gatherings.

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Prep Time 10

Cook Time 25

Total Time 35

Servings: 8 servings

Course: Appetizer, Snack

Cuisine: American

Calories: 320

Ingredients Method Notes

Ingredients

Main Ingredients

2-3 cups Cooked shredded chicken (rotisserie chicken is perfect)
8 ounces Cream cheese, softened
1 cup Sour cream
1-1.5 cups Shredded cheddar
1 cup Mozzarella (optional) for that stretchy melt
2-4 tablespoons Hot sauce use your favorite
0.5-1 teaspoon Cayenne pepper adjust to taste
1 teaspoon Paprika smoked paprika is great
1 teaspoon Garlic powder
1-2 teaspoons Brown sugar sounds weird, tastes right
to taste Salt and black pepper
to taste Dill pickles, chopped plus a little pickle juice for extra tang
2 tablespoons Butter this helps mimic that classic spicy oil

Method

Preparation

Heat your oven to 375 F.
In a big bowl, mix the softened cream cheese and sour cream until smooth.
Stir in the shredded chicken, cheddar, mozzarella, hot sauce, cayenne, paprika, garlic powder, brown sugar, salt, and pepper.
Spoon the mixture into a baking dish, typically an 8x8 size.
In a small microwave-safe bowl, melt the butter and stir in a little more hot sauce and a pinch of cayenne. Drizzle it over the top.

Baking

Bake about 20 to 25 minutes until bubbly. If more color is desired, broil for 1 to 2 minutes, keeping a close eye.
Top with chopped dill pickles right before serving. Add a tiny splash of pickle juice on top for extra tang if desired.

Notes

This dip stores well in the fridge for up to 3-4 days. To reheat, microwave in short bursts or warm it in the oven. Avoid freezing if possible, as dairy can turn grainy when thawed.