Nashville Hot Chicken Dip

A dip with a person's hand dipping a pita chip into it.

Spice up your gatherings with Nashville Hot Chicken Dip! Creamy and flavourful, this cheesy chicken dip combines the zing of hot sauce and honey, with the richness of cream cheese. Topped with pickles, onions, and drizzled with more hot sauce, it’s the ultimate crowd-pleaser.

Course Appetizer

Cuisine North American

Prep Time 15

Cook Time 20

Servings people

Calories 460kcal

Author Nina

Ingredients

12 ounces cream cheese room temperature
⅔ cup sour cream or plain yogurt room temperature
½ cup hot sauce plus more for drizzling on top of dip
2 tablespoons honey
1 tablespoon green onions thinly sliced, divided
1 teaspoon garlic powder
¼ teaspoon ground paprika
¼ teaspoon salt
1 ½ cups rotisserie chicken shredded
1¼ cups shredded mozzarella divided
20 dill pickle slices

US Customary - Metric

Instructions

Preheat oven to 425°F (220°C).
Beat cream cheese and sour cream until combined and there are no chunks of cream cheese left.
Add hot sauce, honey, half of the green onions, garlic powder, paprika, and salt, and mix until combined.
Carefully fold in chicken and 1 cup of mozzarella, then transfer the dip to a large 8 inch serving bowl that is oven friendly.
Scatter the remaining ¼ cup mozzarella over the top of the dip. Cook dip for 20-23 minutes, or until it's bubbling and hot throughout.
Place remining green onions and dill pickles on top of hot dip. Drizzle some more hot sauce overtop. Serve immediately.
Leftovers should be store in the refrigerator for up to 5 days.

Notes

- Beat cream cheese and sour cream together well. You don't want chunks of cream cheese in this dip.

- Instead of rotisserie chicken, use pop corn chicken or breaded chicken tenders.

- Like heat!?! Add in more heat with the addition of red pepper flakes or cayenne pepper.

- Some hot sauces are hotter than others. I used Siracha in this recipe.
- Serve with pita chips, tortilla chips, or your favourite crackers.

Nutrition