1. Can I make Nashville Hot Chicken Dip ahead of time?

Yes, you can prepare the dip up to 24 hours in advance. Assemble it, cover tightly, and refrigerate. Add the garnishes just before serving for the best texture and flavor.

2. How spicy is this dip, and how can I adjust the heat?

This dip has a moderate to high heat level thanks to the cayenne pepper and hot sauce. To make it milder, reduce the amount of cayenne or choose a milder hot sauce. You can also add a bit more honey or a splash of ranch dressing to mellow the spice.

3. What can I use if I don't have buttermilk?

If you don't have buttermilk, you can substitute it by mixing 1 tablespoon of lemon juice or vinegar into 1 cup of milk. Let it sit for 5 minutes before using.

4. What are the best dippers for Nashville Hot Chicken Dip?

Crisp veggies like carrots and celery, pita chips, tortilla chips, butter crackers, and pretzels are all great choices for scooping up the creamy, spicy dip.

Nashville Hot Chicken Dip - recipe maestro

Name: Nashville Hot Chicken Dip
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Cuisine: Southern American
Ingredients: 3 packages (8 oz each) cream cheese, softened; 3/4 cup full-fat buttermilk, at room temperature; 1/4 cup hot sauce (like Texas Pete or Crystal’s); 1 1/2 tablespoons honey; 1 teaspoon cayenne pepper; 1/2 teaspoon smoked paprika; 1 1/4 teaspoons garlic powder; 3-4 baked, breaded chicken tenderloins, cooked and chopped; 2 tablespoons hot sauce (for topping sauce); 1 1/4 tablespoons honey (for topping sauce); Pinch of garlic powder (for topping sauce); Sliced dill pickles (for garnish); Thinly sliced green onions (for garnish)

Description

This Nashville Hot Chicken Dip is a spicy, creamy, beginner-friendly appetizer inspired by the classic Southern dish, perfect for parties and quick gatherings.

Ingredients

Scale

3 packages (8 oz each) cream cheese, softened
3/4 cup full-fat buttermilk, at room temperature
1/4 cup hot sauce (like Texas Pete or Crystal’s)
1 1/2 tablespoons honey
1 teaspoon cayenne pepper
1/2 teaspoon smoked paprika
1 1/4 teaspoons garlic powder
3-4 baked, breaded chicken tenderloins, cooked and chopped
2 tablespoons hot sauce (for topping sauce)
1 1/4 tablespoons honey (for topping sauce)
Pinch of garlic powder (for topping sauce)
Sliced dill pickles (for garnish)
Thinly sliced green onions (for garnish)

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Instructions

Add the cream cheese and buttermilk to a microwave-safe bowl. Microwave on high for one minute, stir, then microwave for another minute. Stir again and microwave for a final 30 seconds.
Whip the warmed mixture with a hand mixer until smooth and creamy.
Add hot sauce, honey, cayenne pepper, smoked paprika, and garlic powder. Whip again until fully incorporated.
Transfer the mixture to a serving dish and spread it into a thick, even layer.
Spread the cooked, chopped chicken evenly over the spiced cream cheese base.
In a small bowl, whisk together the topping sauce ingredients: hot sauce, honey, and a pinch of garlic powder.
Drizzle the sauce evenly over the chicken layer.
Garnish with sliced dill pickles and green onions. Serve immediately with your favorite dippers.

Notes

Ensure chicken is cooked extra crispy for the best texture.
Adjust the cayenne pepper to control the heat level.
For added flavor, stir a bit of ranch powder into the cream cheese mixture.
Use softened cream cheese for easier mixing.
Substitute Greek yogurt if buttermilk is unavailable.

Prep Time: 10 minutes
Cook Time: 5 minutes
Category: Appetizer
Method: Microwave, Mixing
Cuisine: Southern American

Nutrition

Serving Size: 1/8th of recipe
Calories: 76
Sugar: 5g
Sodium: 256mg
Fat: 2g
Saturated Fat: 1g
Unsaturated Fat: 2g
Trans Fat: 1g
Carbohydrates: 5g
Fiber: 1g
Protein: 10g
Cholesterol: 29mg