Description
This Nashville Hot Chicken Dip packs all the bold, spicy flavors of the famous fried chicken into an irresistible, creamy dip—perfect for game day, parties, or anytime cravings strike! Serve with celery, pickles, and crusty bread for the full experience.
Ingredients
For the Dip:
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2 cups cooked shredded chicken (rotisserie works great!)
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8 oz cream cheese, softened
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½ cup sour cream
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½ cup mayonnaise
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1 cup shredded sharp cheddar cheese
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½ cup shredded Monterey Jack cheese
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¼ cup hot sauce (like Frank’s RedHot)
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2 tbsp Nashville hot chicken spice blend (or make your own—see notes)
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1 tbsp brown sugar
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1 tsp garlic powder
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1 tsp smoked paprika
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½ tsp cayenne pepper (adjust to taste)
For Serving:
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Sliced celery
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Pickle spears
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Toasted baguette slices or crackers
Instructions
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Prep Oven: Preheat to 375°F (190°C).
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Mix Dip: In a large bowl, beat cream cheese, sour cream, and mayo until smooth. Stir in shredded chicken, cheddar, Monterey Jack, hot sauce, brown sugar, and spices.
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Bake: Transfer to an oven-safe dish and bake for 20–25 minutes, until bubbly and golden.
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Broil (Optional): For a crispy top, broil for 2–3 minutes.
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Serve: Garnish with extra hot sauce or a drizzle of honey for balance. Serve warm with celery, pickles, and bread.
Notes
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Homemade Spice Blend: Mix 1 tbsp cayenne, 1 tsp brown sugar, 1 tsp garlic powder, 1 tsp paprika, ½ tsp chili powder, and ¼ tsp salt.
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Slow Cooker Option: Combine all ingredients and cook on LOW for 2 hours, stirring occasionally.
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Milder Version: Reduce cayenne and hot sauce by half.
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Extra Heat: Add 1 tsp of cayenne or a splash of extra hot sauce.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: ¼ cup
- Calories: 230
- Sugar: 3g
- Sodium: 480mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 14g
- Cholesterol: 70mg