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A cast iron skillet filled with a baked Nashville Hot Chicken Dip, topped with sliced pickles and chopped green onions, with bread pieces on the side.
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Nashville Hot Chicken Dip

My Nashville hot chicken dip is creamy, cheesy, and packed with spicy Southern flavor. An easy and popular crowd-pleasing appetizer for parties and game day.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Appetizer
Cuisine: American
Keyword: Nashville Hot Chicken Dip
Servings: 10 servings
Calories: 343kcal
Author: Alicia

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

Instructions

  • Preheat the oven to 375° F.
  • In a large mixing bowl, add the cream cheese, 1 ¾ cups of the mozzarella, mayonnaise, sour cream, green onions, hot sauce, cayenne, brown sugar, paprika, garlic powder, and a pinch of salt. Stir until smooth and well combined. Gently fold in most of the chicken, reserving about 1/4 cup for the top.
    8 ounces cream cheese, 1/3 cup mayonnaise, 1/3 cup sour cream, 2 green onions, 2 Tablespoons hot sauce, 1 Tablespoon cayenne pepper, 2 teaspoons packed brown sugar, 2 teaspoons paprika, 1 teaspoon garlic powder, Kosher salt, 12 ounces breaded chicken, 1.75 cups shredded mozzarella cheese
  • Spread the dip into a medium baking dish or oven-safe skillet (I like to use a cast iron skillet.)
  • Sprinkle the remaining mozzarella evenly over the top. Add the reserved chicken to the center.
    0.25 cups shredded mozzarella cheese
  • Bake for 25 to 30 minutes, until hot, bubbly, and lightly golden around the edges.
  • While the dip bakes, brush one side of each slice of bread with melted butter and lightly season with salt. Cut each slice into quarters on the diagonal and arrange on a baking sheet. Bake at 375° F for 8 to 10 minutes, until lightly toasted. Let cool slightly.
    8 slices white bread, 3 Tablespoons butter
  • Remove the dip from the oven and garnish with additional green onions and pickle chips. Serve warm with the toasted bread.
    pickle chips

Nutrition

Serving: 1serving | Calories: 343kcal | Carbohydrates: 14g | Protein: 16g | Fat: 25g | Saturated Fat: 12g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 79mg | Sodium: 493mg | Potassium: 243mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1057IU | Vitamin C: 3mg | Calcium: 193mg | Iron: 1mg