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.

Prep: 15

Cook: 10

Total: 25

Yield:12 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.

Notes

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.

Nutrition

Recipe By:Cheryl Malik