Nashville Hot Chicken Dip
This Nashville Hot Chicken Dip is a flavor-packed appetizer that will have everyone coming back for more!
Servings: 8 servings
Ingredients
For the Dip:
- 3 packages cream cheese softened
- 3/4 cup buttermilk
- 1/4 cup hot sauce like Texas Pete
- 1 tablespoon honey
- 1 1/2 teaspoons cayenne pepper
- 1 teaspoon garlic powder
- 2 cups frozen popcorn chicken cooked and chopped
- 2 tablespoons hot sauce for extra kick
- 1 tablespoon honey for drizzling
- 1/4 teaspoon cayenne pepper for garnishing
- sliced green onion for garnishing
- pickle slices for garnishing
Instructions
Directions
- Start by cooking the frozen popcorn chicken according to the package directions. Once done, chop it into small, bite-sized pieces.
- In a large mixing bowl, combine the softened cream cheese and buttermilk. Using a hand mixer, beat the mixture until it’s creamy and smooth.
- Add the 1/4 cup of hot sauce, honey, cayenne pepper, and garlic powder to the cream cheese mixture. Mix thoroughly until well incorporated.
- Gently fold in the chopped popcorn chicken into the cream cheese mixture without overmixing.
- Spoon the mixture into a baking dish, spreading it out evenly.
- Preheat your oven to 350°F (175°C) and bake the dip for about 25-30 minutes until bubbly and golden brown.
- Once out of the oven, drizzle the additional hot sauce, honey, and sprinkle cayenne pepper on top. Garnish with sliced green onions and pickle slices.
Equipment
- Mixing Bowl
- Hand Mixer
- Spatula
- Baking Dish
- Oven
Notes
- Enjoy the dip fresh out of the oven for the best texture.
- Adjust the heat by varying the amount of hot sauce and cayenne pepper.
- Add more buttermilk for a creamier consistency.
- Serve with a variety of dippers like fresh veggies for added crunch.