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–+ servings
spicy nashville hot chicken

Nashville Hot Chicken Dip

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Prep Time 15 minutes
Cook Time 25 minutes
Resting Time 5 minutes
Total Time 45 minutes
Course Appetizer
Cuisine American
Servings 8 servings

Equipment

  • 1 9x9-inch baking dish
  • 1 medium mixing bowl
  • 1 Small mixing bowl
  • 1 Whisk
  • 1 Mixing spoon
  • 1 Spatula
  • 1 Cutting board
  • 1 Chef's knife
  • 1 Measuring cups set
  • 1 Measuring spoons set

Ingredients
  

  • 2 cup cooked chicken shredded
  • 8 ounce cream cheese softened
  • 1 cup mayonnaise
  • 1 cup sharp cheddar cheese shredded
  • 1 cup Monterey Jack cheese shredded
  • 1 tablespoon brown sugar packed
  • 2 tablespoon hot sauce cayenne-style
  • 2 tablespoon cayenne pepper ground
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon kosher salt
  • 0.5 teaspoon black pepper ground
  • 0.25 teaspoon chili powder
  • 0.25 cup unsalted butter melted
  • 0.25 cup dill pickles chopped
  • 2 tablespoon pickle juice
  • 2 tablespoon green onions sliced
  • 1 tablespoon vegetable oil
  • 1 cup panko breadcrumbs
  • 0.25 teaspoon kosher salt for topping

Instructions
 

  • Preheat the oven to 375°F (190°C) and lightly grease the baking dish with vegetable oil.
  • In the medium mixing bowl, combine softened cream cheese, mayonnaise, hot sauce, pickle juice, brown sugar, cayenne pepper, smoked paprika, garlic powder, onion powder, salt, black pepper, and chili powder, then whisk until smooth.
  • Fold the shredded chicken, 0.75 cup cheddar cheese, 0.75 cup Monterey Jack cheese, chopped pickles, and half of the sliced green onions into the cream cheese mixture until evenly combined.
  • Spread the chicken mixture evenly into the prepared baking dish using a spatula.
  • In the small mixing bowl, stir together melted butter, panko breadcrumbs, remaining cheddar cheese, remaining Monterey Jack cheese, and 0.25 teaspoon salt until the crumbs are well coated.
  • Sprinkle the buttery panko and cheese mixture evenly over the top of the dip.
  • Bake the dip for 20–25 minutes until the top is golden brown and the edges are bubbling.
  • Remove the baking dish from the oven and let the dip rest for 5 minutes to thicken slightly.
  • Garnish the top with the remaining sliced green onions and a few extra chopped pickles if desired.
  • Serve warm with toasted bread, crackers, or celery sticks for dipping.

Notes

For best results, use freshly cooked or rotisserie chicken for better texture and flavor, and adjust the cayenne and hot sauce levels to suit your heat tolerance, remembering the spice intensifies slightly as it bakes. Room-temperature cream cheese blends more smoothly, so pull it out of the fridge 20–30 minutes before starting, and avoid overbaking the dip, which can make it greasy—remove it as soon as it’s bubbling and lightly browned. If making ahead, assemble the dip without the panko topping, refrigerate up to a day, then add the topping right before baking; leftovers reheat well in a 300°F (150°C) oven, covered with foil, until warmed through.
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