Name: Nashville Hot Chicken Dip
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6 servings
Cuisine: American
Ingredients: 8 oz cream cheese, softened; 1/3 cup sour cream; 2 tbsp ranch seasoning; 4 strips bacon, chopped; 2 jalapenos, diced; 2 cups shredded rotisserie chicken; 1/4 cup unsalted butter; 1/4 cup hot sauce; 1 tbsp brown sugar; 1 tsp cayenne pepper; 1 tsp garlic powder; 1 cup shredded Monterey Jack cheese; 1/4 cup sliced dill pickles, for topping; Tortilla chips, for serving

1

In a mixing bowl, combine the softened cream cheese, sour cream, and ranch seasoning.

2

Using a hand mixer, blend until smooth and well combined.

3

Spread the cream cheese mixture evenly into the bottom of a casserole dish.

4

In a skillet over medium heat, cook the chopped bacon until crisp. Add the diced jalapeños and cook for another minute.

5

Add the shredded rotisserie chicken to the skillet and stir to combine with the bacon and jalapeños.

6

In a separate small bowl, melt the butter. Whisk in the hot sauce, brown sugar, cayenne pepper, and garlic powder to create the Nashville hot sauce.

7

Layer the chicken and bacon mixture over the cream cheese base in the casserole dish.

8

Pour the Nashville hot sauce evenly over the chicken layer.

9

Top with shredded Monterey Jack cheese.

10

Bake at 350°F (175°C) for 20 minutes, or until bubbly and the cheese is melted.

11

Remove from the oven and top with sliced dill pickles.

12

Serve warm with tortilla chips for dipping.

Nashville Hot Chicken Dip

Ingredients

14 Ingredients

Instructions

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