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This irresistible recipe blends buttery breadcrumbs, dill pickles, Nashville Hot chicken seasoning, and tender shredded chicken for all the flavors of Nashville Hot chicken in a dip! Unique and guaranteed to delight, serve this Nashville Hot chicken dip with potato chips, veggies, or pretzel crisps for the most fun potluck, football, Super Bowl, or entertaining dish!
🔥What Makes This Recipe So Good
- Nashville Hot chicken dip is a fun twist on flavor-packed Nashville Hot chicken. Words can’t really explain just how incredible this dish is. It’s everything you’d expect – tender chicken, dill pickles, layers of spices mixed into a rich and creamy base. But the real magic, I mean, the secret that makes this dip truly next level? Buttery. Toasted. Panko. Breadcrumbs. They mimic that incredible crispy fried chicken skin perfectly.
- I served this to a few friends who aren’t wild about “hot” foods and they legitimately devoured this dip. It’s really not hot at all. There’s just a little bit of kick on the back of each bite and it’s absolutely delicious. Don’t let the “heat” scare you away!
- I love this dip for tailgating or Super Bowl parties or potlucks or NYE or… Honestly, it’s pretty perfect for any occasion or gathering really. The recipe makes more than enough to serve a group, and you don’t need anything really expensive or involved to make it. Serve it with potato chips, celery sticks, tortilla chips, even toasted bread would be great!
👩🏼🍳 Chef’s Tips
- Be careful not to burn the breadcrumbs! They’ll toast pretty quickly, especially if your skillet’s too hot. You want them just golden-brown and crispy so they give you that fried chicken flavor and texture. Believe me when I tell you they’re really what puts this Nashville Hot chicken dip over the top!
- You’ll need cooked chicken for your dip, and hands-down the easiest option is to grab a pre-cooked rotisserie chicken at the store! Cut the meat off the bones, shred it or dice it, and stir it in. You’re welcome to cook chicken specifically for this recipe if you’d rather, though. Check out my recipe for the best shredded chicken ever – it works great here!
- If you want to make your Nashville Hot chicken dip in advance, hold off on the breadcrumbs. Make the rest of the dip as instructed, cover it well, and refrigerate it until 30 minutes before you want to serve it. When you hit that 30-minute mark, take the dip out of the fridge and sit it out on the counter to warm up a bit. That way it’s soft and creamy. While it comes to temp, toast the breadcrumbs. Let them cool completely, then stir them into the dip, garnish, and serve. If you prep and mix in the breadcrumbs in advance, they’ll soften up in the dip and lose all their crunch.
🍴More Delicious Party-Perfect Dishes
- Stuffed Artichokes
- Hot Cocoa Dip
- Perfect Keto Charcuterie Board
- Crispy Chicken Parm Sliders
- Restaurant-Style White Queso
- 2-Ingredient Bacon-Wrapped Dates (with Stuffed Option)
- Air Fryer Potato Skins
- Frozen Jalapeño Poppers in the Air Fryer
- Marry-Me 7 Layer Dip
- Roasted Chili Corn Salsa
- Stuffed Ziti Fritta
Nashville Hot Chicken Dip
Everything you loved about sensational Nashville hot chicken in a tasty dip that's perfect for parties, tailgates, holidays, and potlucks.
servings
Equipment
- Large non-stick skillet
- large silicone spatula
- large mixing bowl or stand mixer bowl
- Hand mixer or stand mixer
- beater attachments for hand mixer or paddle attachment for stand mixer
- serving bowl
Ingredients
For the Toasted Breadcrumbs
- 3 tablespoons unsalted butter
- ¾ cup panko breadcrumbs
For the Nashville Hot Chicken Dip
- ½ cup full-fat mayonnaise
- 1 8-ounce block full-fat cream cheese softened, cubed
- 1 cup full-fat sour cream
- 3 tablespoons pickle juice from jar of dill pickles
- 2 tablespoons Nashville Hot seasoning plus more to taste
- 1 tablespoon grated fresh garlic approximately 3 large cloves
- kosher salt to taste
- ¼ teaspoon freshly ground black pepper more or less to taste
- ⅔ cup finely chopped dill pickles see Notes
- 1 cup cooked, diced chicken
- 1 tablespoon finely snipped fresh chives
Serving Suggestions (All Optional)
- finely chopped dill pickles
- finely snipped fresh chives
- potato chips
- celery sticks
- pretzel crisps
- crostini
Instructions
- Heat large non-stick skillet over medium-high heat. When pan is warm, add 3 tablespoons unsalted butter. Let butter melt completely, swirling and tilting skillet occasionally to spread butter around entire surface.
- When butter is melted, add ¾ cup panko breadcrumbs. Stir to incorporate breadcrumbs into melted butter, then reduce heat under skillet to medium. Cook breadcrumbs, stirring occasionally, until butter is completely absorbed and breadcrumbs are rich golden-brown color. Be careful not to burn breadcrumbs.
- Once breadcrumbs are toasted, remove skillet from heat and set aside.
- Add ½ cup full-fat mayonnaise, 1 8-ounce block full-fat cream cheese, 1 cup full-fat sour cream, 3 tablespoons pickle juice, 2 tablespoons Nashville Hot seasoning, 1 tablespoon grated fresh garlic, kosher salt, and ¼ teaspoon freshly ground black pepper to large mixing bowl.
- Mix ingredients together on low speed 20 to 30 seconds, then increase mixer speed to medium. Continue mixing until ingredients are fully combined and mixture is smooth, then set mixer aside.
- Add ⅔ cup finely chopped dill pickles, 1 cup cooked, diced chicken, and 1 tablespoon finely snipped fresh chives to bowl. Add approximately 75% of toasted breadcrumbs to bowl and use spatula to gently fold all ingredients into cream cheese mixture.
- Once all ingredients have been incorporated, transfer dip to serving bowl. Garnish dip with additional finely chopped dill pickles, finely snipped fresh chives, and remaining toasted breadcrumbs. Serve dip immediately with potato chips, celery sticks, pretzel crisps, and/or crostini.
- Nashville Hot Seasoning: You can find ready-to-use Nashville Hot seasoning in the spices section at most grocery stores. To make your own at home, mix together 1 ¼ tablespoons cayenne pepper + ½ teaspoon smoked paprika + ¼ teaspoon brown sugar + ¼ teaspoon garlic powder + ¼ teaspoon onion powder + ¼ teaspoon freshly ground black pepper + ½ teaspoon kosher salt. Adjust the cayenne pepper as needed depending on your preferred level of heat.
- Pickles: For the best flavor and texture, be sure to use really good-quality dill pickles. Ones that are super juicy and flavorful, not too salty, and have a great crunch work best.
- Chicken: You can use rotisserie chicken or any leftover chicken, or you can cook chicken specifically for this recipe.
- Make Ahead Option: If you want to prep this one ahead of time, I recommend waiting until just before serving to toast the breadcrumbs and mix them in. If you add them in advance, they’ll soften in the dip and lose their crisp texture.
- Leftovers: Refrigerate leftover dip in an airtight container up to 3 days. 30 minutes prior to serving, remove the dip from the fridge and let it sit at room temperature to soften.
Approximate Information for One Serving
Serving Size: 1serving (not including garnishes, chips, etc.)Calories: 230calProtein: 6gFat: 21gSaturated Fat: 9gTrans Fat: 0.1gCholesterol: 53mgSodium: 387mgPotassium: 77mgTotal Carbs: 5gFiber: 0.3gSugar: 1gErythritol: 0gSugar Alcohols: 0gNet Carbs: 5gVitamin A: 241IUVitamin C: 1mgCalcium: 49mgIron: 1mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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