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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


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


  • 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


  • 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.


  • 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.


  • 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
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