Description
This Nashville Hot Chicken Dip brings the bold flavors of spicy, buttery, tangy hot chicken into a creamy, cheesy dip perfect for game days, potlucks, and parties! Made with cream cheese, Greek yogurt, mozzarella, pickle brine, and juicy diced chicken, this easy dip is the ultimate crowd-pleaser.
Ingredients
Units
Scale
- 4 tablespoons salted butter
- 2 teaspoons brown sugar
- 1/2 teaspoon cayenne pepper
- 1 teaspoon paprika, divided
- 8 ounces cream cheese
- 1 cup plain nonfat Greek yogurt
- 1 cup grated mozzarella cheese
- 3 tablespoons dill pickle brine
- 3/4 teaspoon garlic powder
- 3/4 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1 1/2 cups diced cooked chicken
- 1/4 cup finely diced dill pickles
Instructions
-
Make the Nashville hot butter:
- In a small saucepan over medium-low heat, melt the butter.
- Stir in the brown sugar, cayenne, and ½ teaspoon paprika.
- Remove from heat and set aside.
-
Prepare the dip base:
- In a skillet over medium-low heat, combine the cream cheese, Greek yogurt, mozzarella, pickle brine, garlic powder, onion powder, black pepper, and remaining ½ teaspoon paprika.
- Stir constantly for about 5 minutes, until the cheese is fully melted and smooth.
-
Add chicken and pickles:
- Stir in the diced cooked chicken and chopped dill pickles.
- Cook for 2 minutes until warmed through.
-
Finish with hot butter:
- Pour the prepared hot butter mixture over the dip and swirl it in.
-
Serve & enjoy:
- Serve warm with crackers, tortilla chips, toasted bread, or celery sticks.
Notes
- Make it spicier by adding extra cayenne or a splash of hot sauce.
- Use rotisserie chicken for quick prep.
- For a smoky flavor, try adding a dash of smoked paprika.
- Serve with toasted white bread for a true Nashville hot chicken experience.
Nutrition
- Serving Size: 1/10 of recipe
- Calories: 180 kcal
- Sugar: 1g
- Sodium: 310mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 12g
- Cholesterol: 45mg