Ingredients
- 8 ounces cream cheese softened
- 1 cup sour cream
- 1/2 cup mayonnaise
- 1 1/2 tablespoons brown sugar (or brown sugar substitute)
- 1 tablespoon cayenne pepper (reduce for less heat)
- 2 teaspoons paprika
- 1/2 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 2 cups cooked shredded chicken
- 1 1/2 cups shredded Monterey Jack cheese
- 1/2 cup shredded sharp cheddar cheese
- 1/2 cup crushed pork rinds (can use Panko crumbs instead)
- 1/2 cup sliced dill pickles for garnish
Instructions
- Preheat oven to 375 degrees. Grease a 11x7-inch baking dish.
- In a large mixing bowl, combine cream cheese, sour cream and mayonnaise until smooth.
- Add the brown sugar, cayenne pepper, paprika, chili powder, garlic powder, and salt. Mix until well combined.
- Fold in the shredded chicken, Monterey Jack cheese and cheddar cheese. Spread the mixture into prepared baking dish.
- Sprinkle pork rind crumbs or panko evenly over the top of the dip.
- Spread dish into baking dish. Bake for 20 to 25 minutes, until hot and browned around the edges.
- Garnish with dill pickles and serve.
Notes
This dip is meant to be spicy, just like Nashville Hot Chicken. For a milder version, simply reduce the cayenne to taste.
Serve with chips, crackers, crostini or veggies. You can even spread it on a sandwich!