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Nashville Hot Chicken Dip Recipe

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Nashville Hot Chicken Dip is a spicy, creamy appetizer inspired by the iconic Nashville hot chicken. This dip layers cream cheese, shredded mozzarella, mayonnaise, sour cream, and a bold blend of hot sauce, cayenne pepper, and paprika, combined with tender breaded chicken pieces. Baked until bubbly and golden, it’s served warm alongside buttery toasted bread quarters and garnished with fresh green onions and tangy pickle chips for an irresistible party snack.

  • Total Time: 45 minutes
  • Yield: 10 servings

Ingredients

Dip Ingredients

  • 8 ounces cream cheese (softened)
  • 2 cups shredded mozzarella cheese (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 ounces breaded chicken (cooked and cubed, fresh or frozen)

Bread and Garnishes

  • 8 slices white bread
  • 3 Tablespoons butter (melted)
  • pickle chips (for garnish)

Instructions

  1. Preheat oven: Preheat your oven to 375° F to prepare for baking the dip and toasting the bread.
  2. Mix dip ingredients: In a large mixing bowl, combine softened cream cheese, 1 ¾ cups of shredded mozzarella, mayonnaise, sour cream, sliced green onions, hot sauce, cayenne pepper, brown sugar, paprika, garlic powder, and a pinch of kosher salt. Stir the mixture until it’s smooth and well blended. Then gently fold in most of the cooked, cubed breaded chicken, reserving about 1/4 cup for topping.
  3. Assemble the dip: Transfer the combined dip mixture into a medium baking dish or an oven-safe skillet, spreading it evenly.
  4. Add toppings: Sprinkle the remaining 1/4 cup shredded mozzarella evenly over the top of the dip, then add the reserved cubed chicken to the center for added texture and presentation.
  5. Bake the dip: Place the assembled dip in the oven and bake for 25 to 30 minutes, or until the dip is hot, bubbly, and lightly golden around the edges indicating it’s perfectly cooked.
  6. Prepare the bread: While the dip bakes, brush one side of each slice of white bread with the melted butter and season lightly with salt. Cut each slice diagonally into quarters and arrange the pieces on a baking sheet. Bake at 375° F for 8 to 10 minutes until the bread is lightly toasted and crisp. Remove and let cool slightly.
  7. Garnish and serve: Once the dip is baked, remove it from the oven and garnish with additional sliced green onions and pickle chips. Serve the warm Nashville Hot Chicken Dip alongside the toasted bread quarters for dipping and enjoying.

Notes

  • Use fresh or frozen cooked breaded chicken—just be sure it’s fully cooked before folding it into the dip.
  • Adjust the cayenne pepper and hot sauce amounts to control the spice level according to your preference.
  • For a gluten-free version, substitute white bread with gluten-free bread or serve with gluten-free crackers or vegetables.
  • This dip is best served warm and freshly baked but can be reheated gently in the oven if needed.
  • Leftover dip can be stored in an airtight container in the refrigerator for up to 3 days.
  • Author: Daisy
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Appetizer
  • Method: Baking
  • Cuisine: American

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