Nashville Hot-Style Chicken Dip
Active Time
15 minutes
Total Time
1 hour, 10 minutes
Serving Size
10
Featuring: Frank’s RedHot Buffalo Wings Sauce & Original Triscuit Crackers
Ingredients
Instructions
Ingredients
- 1 (8 oz) package cream cheese
- 12 oz frozen Buffalo-style popcorn chicken
- 8 oz pepper (or Monterey) Jack cheese, divided
- ½ cup dill pickle chips, divided
- ⅓ cup mayonnaise
- ⅓ cup sour cream
- ⅓ cup Frank’s RedHot Buffalo Wings Sauce
- 2 teaspoons lemon-pepper seasoning
- 2 teaspoons ground red pepper
- 2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- ½ cup sliced fresh green onions, divided
- Original Triscuit Crackers, for serving
Steps
- Preheat oven to 425°F. Set cream cheese out to soften. Bake chicken following package instructions, then let stand to cool; reduce oven to 375°F.
- Shred cheese (2 cups). Chop pickle chips coarsely. Combine cream cheese, mayonnaise, sour cream, wing sauce, lemon-pepper seasoning, red pepper, paprika, and garlic powder. Beat with electric mixer until smooth and creamy. Add 1 ½ cups shredded cheese, ⅓ cup pickles, and ⅓ cup green onions; stir until well blended.
- Chop chicken coarsely; reserve ¼ cup. Stir remaining chicken into cream cheese mixture until combined. Transfer dip to cast-iron skillet (or 2-quart baking dish); top with reserved chicken and remaining ½ cup cheese.
- Bake 15–18 minutes until cheese has melted and center is 165°F. Let stand 10 minutes to cool. Garnish with remaining pickles and green onions. Serve with crackers.
Ingredients
- 1 (8 oz) package cream cheese
- 12 oz frozen Buffalo-style popcorn chicken
- 8 oz pepper (or Monterey) Jack cheese, divided
- ½ cup dill pickle chips, divided
- ⅓ cup mayonnaise
- ⅓ cup sour cream
- ⅓ cup Frank’s RedHot Buffalo Wings Sauce
- 2 teaspoons lemon-pepper seasoning
- 2 teaspoons ground red pepper
- 2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- ½ cup sliced fresh green onions, divided
- Original Triscuit Crackers, for serving
Steps
- Preheat oven to 425°F. Set cream cheese out to soften. Bake chicken following package instructions, then let stand to cool; reduce oven to 375°F.
- Shred cheese (2 cups). Chop pickle chips coarsely. Combine cream cheese, mayonnaise, sour cream, wing sauce, lemon-pepper seasoning, red pepper, paprika, and garlic powder. Beat with electric mixer until smooth and creamy. Add 1 ½ cups shredded cheese, ⅓ cup pickles, and ⅓ cup green onions; stir until well blended.
- Chop chicken coarsely; reserve ¼ cup. Stir remaining chicken into cream cheese mixture until combined. Transfer dip to cast-iron skillet (or 2-quart baking dish); top with reserved chicken and remaining ½ cup cheese.
- Bake 15–18 minutes until cheese has melted and center is 165°F. Let stand 10 minutes to cool. Garnish with remaining pickles and green onions. Serve with crackers.
Chef's Tip: Want to save time? Use Deli popcorn chicken or shredded rotisserie chicken. Want it less spicy? Use Monterey Jack cheese instead of pepper Jack and reduce ground red pepper to 1 teaspoon.
Nutritional information
Amount per ⅒ recipe serving: Calories 340, Total Fat 28g, Sat Fat 12g, Trans Fat 0g, Chol 60mg, Sodium 870mg, Total Carb 9g, Fiber 0g, Total Sugar 2g, (Incl. 0g Added Sugars), Protein 13g, Vitamin D 0%, Calc 15%, Iron 0%, Potassium 2%
