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Nashville Hot Chicken Dip Recipe

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★★★★★

4.6 from 137 reviews

This Nashville Hot Chicken Dip is a fiery, cheesy appetizer perfect for game days or parties. Cream cheese, mozzarella, mayo, and sour cream create a creamy base spiked with cayenne, hot sauce, and smoky spices. Cubed breaded chicken adds hearty texture, while buttery toasted bread quarters provide the perfect dippers. Finished with pickles and green onions for an extra kick and crunch, this baked dip delivers the iconic Nashville hot chicken flavors in a shareable dish.

Ingredients

Scale

Dip Ingredients

  • 1 (8-oz.) block cream cheese, softened
  • 2 cups shredded mozzarella, divided
  • 1/3 cup mayonnaise
  • 1/3 cup sour cream
  • 2 green onions, thinly sliced, plus more for garnish
  • 2 tablespoons hot sauce (such as Cholula)
  • 1 tablespoon cayenne pepper
  • 2 teaspoons packed brown sugar
  • 2 teaspoons paprika
  • 1 teaspoon garlic powder
  • Kosher salt, to taste
  • 12 oz fresh or frozen breaded chicken, prepared and cubed

Toast Ingredients

  • 8 slices white bread
  • 3 tablespoons melted butter
  • Kosher salt, to season

Garnish

  • 1/3 cup pickle chips
  • Additional sliced green onions

Instructions

  1. Make the Dip Base: Preheat your oven to 375°F. In a large bowl, combine the softened cream cheese, 1¾ cups of shredded mozzarella, mayonnaise, sour cream, sliced green onions, hot sauce, cayenne pepper, brown sugar, paprika, and garlic powder. Season the mixture with kosher salt to taste. Gently fold in almost all of the cooked cubed breaded chicken, reserving about ¼ cup for topping later. Mix until just combined to keep it light and creamy.
  2. Bake the Dip: Transfer the prepared dip mixture into a medium-sized baking dish or oven-safe skillet. Sprinkle the remaining mozzarella cheese evenly on top. Add the reserved cubed chicken to the center of the dip. Place in the oven and bake for 25 to 30 minutes, or until the dip is bubbly and the cheese on top is slightly golden.
  3. Prepare the Toasts: While the dip bakes, prepare the bread slices. Brush one side of each white bread slice with melted butter and season lightly with kosher salt. Cut each slice diagonally into quarters to make bite-sized toasts. Arrange these on a medium baking sheet and bake in the oven for 8 to 10 minutes or until slightly golden and crisp. Remove from oven and allow to cool a bit.
  4. Garnish and Serve: Once the dip is done baking, remove it from the oven and garnish with additional sliced green onions and pickle chips for a tangy crunch. Serve the warm Nashville Hot Chicken Dip immediately alongside the toasted bread quarters for dipping.

Notes

  • For an even spicier dip, increase the cayenne pepper or add extra hot sauce.
  • Use fresh breaded chicken if possible, but frozen precooked chicken works well too—just ensure it’s fully cooked before cubing.
  • Leftovers can be stored in an airtight container in the fridge for up to 3 days and reheated in the oven.
  • Pickle chips add a nice tangy contrast; you can substitute with pickle slices if preferred.
  • This dip pairs perfectly with other dippers like tortilla chips, crackers, or celery sticks if you want variety.

Keywords: Nashville hot chicken dip, spicy chicken dip, baked chicken dip, game day appetizer, party dip, creamy chicken dip

Find it online: https://cheflenacooks.com/nashville-hot-chicken-dip-recipe/