Nashville Hot Chicken Dip

By Rachael Ray Every Day ,

Photography by Christopher Testani

Recipe by Tara Bench

Active Time

20 minutes

Total Time

50 minutes

Serves

8

Ingredients

  • 8 oz. shredded pepper jack
  • 2 packages (8 oz. each) cream cheese, at room temperature
  • 1/2 cup mayonnaise
  • 2 tbsp. garlic powder
  • 1 tbsp. cayenne
  • 1 1/2 tsp. paprika
  • 1/4 cup honey
  • 1 tsp. hot sauce (such as Tabasco)
  • 8 frozen breaded chicken tenders, cooked according to package directions and chopped
  • 1/2 cup chopped dill pickles
  • Texas toast, toasted and cut into 1-inch-wide strips
  • Melted butter, for brushing
  • Chopped fresh flat-leaf parsley

Preparation

1. Preheat the oven to 375 degrees. Set aside 1/2 cup of the pepper jack. In a large bowl, using an electric mixer on medium speed, blend the remaining pepper jack, the cream cheese, mayonnaise, garlic powder, cayenne, and paprika, about 2 minutes. Spread into an 8-inch square baking dish and cover with foil. Bake until heated through, about 20 minutes. Uncover and sprinkle with the reserved pepper jack. Bake, uncovered, until the cheeses melt, about 5 minutes more. 

2. In a small bowl, mix the honey and hot sauce. Top the dip with the chicken and pickles and drizzle with the hot honey. Brush the Texas toast with melted butter and sprinkle with parsley. Serve the dip with the Texas toast. 

Nutrition Information

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