This Nashville hot chicken dip is creamy, cheesy, and spicy. Eat it with crispy tortilla chips, chicken wings, or baked potatoes, and thank me later!

(Jump to Recipe

Some say the best thing to come out of Nashville, Tennesee is the music. But to me, the best thing is the Nashville Hot Chicken. Clearly, it’s one of the hottest food trends in the last couple of years, with places like Howlin Ray’s in LA with 2-hour lines and Dave’s Hot Chicken expanding all over the map.

I figured it was time for me to dabble in one of these recipes. But because this is Bobby Boyd Living, I didn’t want to limit myself to a chicken sandwich… instead, we’re going to make a Nashville Hot Chicken Dip. And as a bonus, I’m going to throw in some homemade tortilla chips. With pandemic restrictions being lifted, I figured I should get some good recipes for the upcoming summer parties.

What is a Nashville hot chicken dip without its spicy kick? This recipe packs in the spiciness of cayenne pepper, paprika, and even fresh jalapeno peppers. It is not for the fainthearted!

What Do I Need To Make The Nashville Hot Chicken Dip?

Making this chicken dip recipe is super easy. The ingredients can be easily sourced, but a couple of them are not inexpensive. You will need:

– Cream cheese
– Sour cream
– Garlic salt
– Fresh bacon strips
– Jalapeno peppers
– Shredded chicken
– Butter
– Hot sauce
– Brown sugar
– Ranch dressing
– Cayenne pepper
– Chili powder
– Paprika
– Shredded sharp Cheddar cheese
– Sliced pickles, to garnish (optional)

For the ranch dressing, I used Hidden Valley Ranch Dip. Also, I would have loved to use taco bell sauce, but it was unavailable, so I just settled for some red hot sauce.

For the homemade crispy tortilla chips, you will need:

– Vegetable oil
– Corn tortillas
– Salt, to taste

How To Store

Do not leave the leftover chicken dip out for too long, else it will go bad quickly. Store it in an air-tight container in the refrigerator or freezer.

Keep it refrigerated for 3-5 days or frozen for a week tops.

[See the recipe card for instructions on how to make the Nashville Hot Chicken Dip]

Nashville-hot-chicken-dip

Nashville Hot Chicken Dip Recipe

Bobby Boyd
This Nashville hot chicken dip is creamy, cheesy, and spicy! Eat it with crispy tortilla chips, chicken wings, or baked potatoes, and thank me later!
Prep Time 20 mins
Cook Time 15 mins
Baking Time 20 mins
Total Time 55 mins
Course Side Dish
Cuisine American

Equipment

  • Oven
  • Baking dish
  • Whisk
  • Measuring cups and spoons
  • Mixing bowls
  • Cutting board
  • Knife
  • Non-stick skillet
  • Spatula
  • Infrared thermometer
  • Medium pot
  • Slotted spoon

Ingredients
  

  • 1 (16 oz ) block of cream cheese
  • 1/3 cup of sour cream
  • 1 tablespoon of garlic salt
  • 6 Fresh bacon strips
  • 2 Jalapeno peppers
  • 2 cups of shredded chicken
  • 1/2 stick of butter
  • 1/4 cup of hot sauce
  • 1 tablespoon of brown sugar
  • 2 tablespoons of ranch dressing
  • 1 tablespoon of cayenne pepper
  • 1 tablespoon of chili powder
  • 1 tablespoon of paprika
  • Shredded sharp Cheddar cheese, as desired
  • Sliced pickles, to garnish (optional)

For the Tortilla Chips:

  • 1 cup of vegetable oil
  • 12 corn tortillas (each tortilla will make 6 chips)
  • Salt, to taste

Instructions
 

  • Preheat your oven to 350 F.
  • Turn the cream cheese into a large mixing bowl, add the sour cream, garlic salt and mix thoroughly with a spoon.
  • Transfer the cream cheese mixture into your baking dish. Spread it and even the top with a spoon. Set aside. It will serve as the base for the Nashville chicken dip.
  • Place the bacon strips on a cutting board and slice them into smaller sizes. Slice the jalapeno peppers next.
  • Place your non-stick skillet on medium heat. Once it gets hot, add the bacon and let it sizzle its own grease (and juice). Add the sliced jalapeno pepper and shredded chicken after the bacon has cooked for 5 to 7 minutes. Stir and let it release mouthwatering flavors as it cooks for another 5 minutes.
  • Turn the cooked bacon+jalapeno+chicken into the baking dish and spread it evenly on top of the cream cheese mixture. Add an extra layer of shredded sharp Cheddar cheese. Set aside.
  • Melt the butter in a small pot on medium heat.
  • While the butter is melting, measure the hot sauce into a medium bowl, add the brown sugar, ranch dressing, cayenne pepper, chili powder, paprika, and then pour in the melted butter. Whisk until all the ingredients are thoroughly combined.
  • Pour the sauce over the Cheddar cheese layer in the baking dish. Place the Nashville hot chicken dip in the oven to bake for 20 minutes.

LET’S MAKE CRISPY TORTILLA CHIPS…

  • Heat oil in a medium pot on medium-high heat. Use an infrared thermometer to watch for the temperature (The desirable temperature is 350 F).
  • While the oil is heating up, cut each tortilla into 6 triangle-shaped wedges.
  • Place a handful of tortilla triangles into the hot oil in a single layer. Stir with a slotted spoon or metal tong while it fries for 3 minutes or until it turns light brown and crisp. Remove the chips from the oil to a paper-towel-lined plate or bowl. Once all the chips are fried, sprinkle salt to taste.

BACK TO THE NASHVILLE HOT CHICKEN DIP

  • Take the Nashville hot chicken dip out of the oven once it is ready and arrange some sliced pickles on top to garnish. Served with homemade tortilla chips while it’s still hot. Enjoy.
Keyword homemade tortilla chips, Nashville hot chicken dip
Tried this recipe?Post a picture on Instagram and mention @bboydla

This is not the easiest recipe I have shared, but it is definitely one of the best. It is worth every effort you put into it. After serving with crispy tortilla chips, chicken wings, or baked potato, you will be compelled to save this as your go-to-dip for every occasion.

Have you seen the IN-N-OUT Animal Style Fries Made Keto Recipe?

If you tried this recipe, do let me know in the comments. Take a picture and share it on social media. Tag me @bobbyboydla on Instagram so that I can see it.

Nashville-hot-chicken-dip

Subscribe
Notify of
guest
10 Comments
Oldest
Newest Most Voted
Inline Feedbacks
View all comments
Mary Cannova
Mary Cannova
5 months ago

Looks amazing

Carmont
Carmont
5 months ago

I have a question about the recipe. Do you mix the chicken, bacon and cheddar into the sour cream and cream cheese or do you just layer them on top? I couldn’t tell. Thanks! I’m sure it’s delicious!!

digital marketing
5 months ago
Reply to  Carmont

No. The first layer is the cream cheese mix, second layer is the bacon+chicken+jalapeno pepper, and the last layer is the grated cheddar cheese

Carmen Montgomery
Carmen Montgomery
5 months ago

Thank you for clearing that up for me!!!

Natalie.perez
Natalie.perez
5 months ago

Love you !!!

Kate Cronin
Kate Cronin
5 months ago

Absolutely mouth watering! You are so rico suave in the kitchen!

Steph
Steph
5 months ago

Love you, BB!!!

Dee
Dee
5 months ago

QUESTION: Do you drain the bacon – chicken- jalapeño mixture before layering it into the cream cheese? Or are you pouring it bacon grease and all?
Thank you!

digital marketing
5 months ago
Reply to  Dee

The shredded chicken soaks in the grease and flavor of the bacon so there really is nothing to drain. But if you do have any grease while making yours, you can drain.

Dee
Dee
5 months ago

Thank you!